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Crispy Fall Harvest Chopped Salad with Easy Maple Vinaigrette

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A hearty and flavorful fall salad featuring roasted butternut squash, crispy chickpeas, massaged kale, and a sweet-tangy maple vinaigrette. Perfect as a main dish or side for holiday gatherings.

Ingredients

Scale
  • 1 medium butternut squash, peeled and diced into ½-inch cubes (about 3 cups)
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 large bunch curly kale, stems removed and leaves chopped (about 5–6 cups)
  • 1 large apple, diced (Honeycrisp or Fuji)
  • ½ cup dried cranberries
  • ½ cup pecans, roughly chopped
  • ¼ cup pumpkin seeds (pepitas)
  • ½ cup crumbled feta cheese (optional)
  • 2 tablespoons olive oil (for roasting)
  • ½ teaspoon kosher salt (for roasting)
  • ¼ teaspoon black pepper (for roasting)
  • ¼ cup extra virgin olive oil (for dressing)
  • 3 tablespoons pure maple syrup
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 small shallot, finely minced (about 1 tablespoon)
  • ½ teaspoon kosher salt (for dressing)
  • ¼ teaspoon black pepper (for dressing)
  • Pinch of cinnamon (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. On the prepared baking sheet, combine diced butternut squash and drained, dried chickpeas. Drizzle with 2 tablespoons olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper. Toss to coat and spread in a single layer. Roast for 25-30 minutes, stirring halfway through, until squash is fork-tender and chickpeas are golden and crispy. Let cool on the pan for 5 minutes.
  3. While the squash and chickpeas roast, make the vinaigrette: In a mason jar or small bowl, combine ¼ cup olive oil, maple syrup, apple cider vinegar, Dijon mustard, minced shallot, ½ teaspoon salt, ¼ teaspoon pepper, and cinnamon if using. Shake or whisk until emulsified. Set aside.
  4. Place chopped kale in a large mixing bowl. Drizzle with about 2 tablespoons of the vinaigrette (or a little olive oil). Massage the kale with your hands for 2-3 minutes until it turns a deeper green and reduces in volume by about half.
  5. To the massaged kale, add the roasted squash and chickpeas, diced apple, dried cranberries, toasted pecans, and pumpkin seeds. Pour about half the remaining vinaigrette over the top and toss gently to coat. Add crumbled feta cheese if using and toss once more.
  6. Let the salad rest at room temperature for 5-10 minutes before serving to allow flavors to meld. Taste and adjust seasoning or add more dressing as needed.

Notes

For meal prep, keep dressing, roasted vegetables, and massaged kale separate until ready to serve. The kale can be massaged and stored in the fridge for up to 3 days. Roasted squash and chickpeas can be stored in an airtight container for up to 5 days. Assemble just before eating for best texture. To get chickpeas extra crispy, dry them thoroughly before roasting and don’t overcrowd the pan.

Nutrition

Keywords: fall salad, harvest salad, kale salad, butternut squash salad, maple vinaigrette, crispy chickpeas, vegetarian, gluten-free

Find it online: https://cookyep.com/crispy-fall-harvest-chopped-salad-with-easy-maple-vinaigrette/