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- 4 cups mixed greens (spinach, arugula, and kale) - 1 small butternut squash, peeled and diced - 1 cup Brussels sprouts, shredded - 1 cup cooked quinoa - 1 cup pomegranate seeds - 1/2 cup crumbled feta cheese - 1/4 cup pecans, roughly chopped - 1/4 cup dried cranberries - 1/4 cup olive oil - 2 tablespoons apple cider vinegar - 1 tablespoon maple syrup - Salt and pepper to taste When I prepare a Fall Harvest Chopped Salad, I always start with fresh ingredients. I love using mixed greens like spinach, arugula, and kale. They add color and crunch. The butternut squash is sweet and creamy when roasted. I peel and dice it, so it cooks evenly. Brussels sprouts add a nice bite. I shred them to make them easier to eat. Next, I gather pantry ingredients. Cooked quinoa is my go-to for protein. Pomegranate seeds bring a burst of juicy flavor. Crumbled feta cheese adds a salty note that's hard to resist. I also include roughly chopped pecans for crunch and dried cranberries for sweetness. These flavors blend perfectly in every bite. For the dressing, I whisk olive oil, apple cider vinegar, and maple syrup. The maple syrup adds a touch of sweetness that balances the vinegar's tang. Finally, I season with salt and pepper. This dressing ties all the ingredients together beautifully. Each of these components plays a role in creating a salad that is not only healthy but also full of flavor. I find joy in using fresh and pantry ingredients to make a dish that reflects the season. {{ingredient_image_1}} 1. First, preheat your oven to 400°F (200°C). This helps cook the squash evenly. 2. Next, take the diced butternut squash and spread it on a baking sheet. 3. Drizzle one tablespoon of olive oil over the squash. This adds flavor and helps it roast nicely. 4. Season the squash with salt and pepper. Toss it to coat the pieces well. 5. Roast the squash for about 25 minutes. It should be tender and slightly caramelized. 1. In a large mixing bowl, combine 4 cups of mixed greens, shredded Brussels sprouts, cooked quinoa, and pomegranate seeds. 2. The greens add a fresh crunch, while the quinoa gives it some body. 3. Mixing in pomegranate seeds brings a sweet burst with each bite. 1. In a small bowl, whisk together 1/4 cup of olive oil, 2 tablespoons of apple cider vinegar, and 1 tablespoon of maple syrup. 2. This mix creates a sweet and tangy dressing. 3. Add salt and pepper to taste, making sure to balance the flavors. 1. Once the butternut squash is done roasting, let it cool slightly before adding it to the salad bowl. 2. Pour the dressing over the salad and toss gently to combine all the ingredients. 3. Finally, top the salad with crumbled feta cheese, chopped pecans, and dried cranberries. 4. Give it a light toss again to mix these toppings into the salad. This salad is a delightful mix of flavors and textures, perfect for fall! To get that sweet, rich flavor from your squash, use these tips: - Cut the butternut squash into small, even pieces. This helps it cook evenly. - Drizzle just enough olive oil to coat the squash without drowning it. - Sprinkle salt and pepper to enhance the natural taste. - Roast at 400°F for about 25 minutes. Check for a golden color. If butternut squash is hard to find, try these alternatives: - Sweet potatoes for a sweet twist. - Carrots for a crunchy bite. - Cauliflower for a unique flavor. If you want a vegan option for feta cheese, try: - Crumbled tofu with a dash of lemon juice. - Vegan feta cheese made from nuts. - Cashew cheese for a creamy texture. For gluten-free quinoa choices, consider: - Brown rice for a hearty base. - Millet for a nutty flavor. - Buckwheat for a unique taste. To boost the salad's flavor, add: - Fresh herbs like parsley or basil for a bright touch. - Spices like cumin or paprika for warmth. For extra toppings, think about: - Sliced avocado for creaminess. - Toasted seeds for crunch. - Fresh fruit like apple slices for sweetness. These simple tips can elevate your Fall Harvest Chopped Salad and make it truly special! Pro Tips Roasting Vegetables: Roast the butternut squash and Brussels sprouts until they are caramelized for maximum flavor. This enhances their sweetness and adds depth to the salad. Quinoa Cooking: Rinse the quinoa before cooking to remove any bitterness. This will ensure a nutty flavor and fluffy texture, perfect for salads. Dress Right Before Serving: To keep the greens fresh and crisp, add the dressing just before serving. This prevents the greens from wilting and maintains the salad's vibrant appearance. Ingredient Substitutions: Feel free to swap the feta cheese with goat cheese or omit it for a dairy-free version. You can also use walnuts instead of pecans for a different flavor profile. {{image_2}} You can add many fall ingredients to this salad. Try roasted sweet potatoes for extra sweetness. Apples can bring a crunchy texture and a hint of tartness. Pears also add a nice flavor and pair well with feta. As the seasons change, switch the ingredients to keep it fresh. In winter, use kale and citrus fruits. In spring, add radishes and fresh herbs. Summer ingredients like tomatoes and cucumbers can brighten the salad too. For parties, serve the salad in a big bowl. Use a wooden or ceramic bowl for a rustic look. You can layer the ingredients for a beautiful display. Add extra pomegranate seeds on top for color. Drizzle some dressing right before serving for flair. To make a grab-and-go version, pack the salad into mason jars. Layer the dressing at the bottom, then add the hearty ingredients next. Put the greens on top to keep them fresh. When ready to eat, just shake the jar to mix it up! For a heartier meal, add grilled chicken or tofu. This adds protein and makes the salad filling. You can marinate the chicken in herbs and spices for more flavor. If you prefer vegetarian options, try chickpeas or lentils. Both add protein and complement the salad well. You can also use nuts or seeds for added crunch and nutrition. To keep your Fall Harvest Chopped Salad fresh, store it in the fridge. Place the salad in an airtight container. This helps lock in the flavors and keeps the greens crisp. For best results, do not add the dressing until you are ready to eat. If you have leftover roasted butternut squash, let it cool first. Then, store it in a separate container. You can use it in other meals later. Reheat it in the oven or microwave when you're ready to enjoy it again. To keep salad ingredients fresh, store them separately. Mixed greens should go in a container lined with a paper towel to absorb moisture. This helps prevent wilting. Store shredded Brussels sprouts and quinoa in their own containers as well. Use glass or plastic containers with tight lids. These are the best for salad storage. They prevent air from getting in and keep your salad fresh longer. This salad lasts about three days in the fridge. After that, the greens may start to wilt. Look for signs of spoilage, like brown or slimy leaves. If the salad smells off or looks bad, it’s best to toss it. Enjoy your delicious salad while it’s still fresh! You can use brown rice or farro as a substitute for quinoa. Both options offer a nice texture and flavor. If you want a gluten-free choice, consider using cooked millet or even beans for protein. Each of these choices will still give you a hearty and nutritious base for your salad. Yes, you can prepare this salad ahead of time. Just keep the dressing separate until you're ready to serve. This helps keep the greens fresh and crisp. You can chop all your veggies and roast the squash, then store them in airtight containers in the fridge. Absolutely! Fall Harvest Chopped Salad is great for meal prep. The ingredients hold up well in the fridge for a few days. Portion the salad into containers, and add the dressing when you're ready to eat. This makes for a quick, healthy lunch or dinner option. To make this salad vegan, simply leave out the feta cheese. You can replace it with crumbled tofu or nutritional yeast for a cheesy flavor. Both options will keep your salad delicious while staying plant-based. There are many dressings that work well with this salad. A tahini dressing adds a creamy, nutty flavor. A balsamic vinaigrette or a lemon-olive oil mix can also enhance the taste. Feel free to experiment with different flavors to find your favorite! This blog post covered a delicious Fall Harvest Chopped Salad. We explored fresh and pantry ingredients, along with a tasty dressing. You'll find easy steps for preparation, roasting, and assembly. Plus, I shared tips for flavor and storage. In the end, this salad is both healthy and versatile. Feel free to mix in your favorite fall flavors or proteins. Enjoy this dish at any meal or gathering!

Fall Harvest Chopped Salad

A vibrant salad featuring seasonal ingredients like butternut squash and pomegranate, perfect for autumn.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Salad
Cuisine American
Servings 4
Calories 250 kcal

Ingredients
  

  • 4 cups mixed greens (spinach, arugula, and kale)
  • 1 small butternut squash, peeled and diced
  • 1 cup Brussels sprouts, shredded
  • 1 cup cooked quinoa
  • 1 cup pomegranate seeds
  • 0.5 cup crumbled feta cheese
  • 0.25 cup pecans, roughly chopped
  • 0.25 cup dried cranberries
  • 0.25 cup olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon maple syrup
  • to taste salt and pepper

Instructions
 

  • Preheat your oven to 400°F (200°C). Spread the diced butternut squash on a baking sheet, drizzle with a tablespoon of olive oil, and season with salt and pepper. Roast for about 25 minutes, or until tender and lightly caramelized.
  • In a large mixing bowl, combine the mixed greens, shredded Brussels sprouts, cooked quinoa, and pomegranate seeds.
  • In a small bowl, whisk together the olive oil, apple cider vinegar, maple syrup, salt, and pepper to create the dressing.
  • Once the butternut squash has finished roasting, allow it to cool slightly before adding it to the mixing bowl.
  • Pour the dressing over the salad and toss gently to combine all ingredients.
  • Add the crumbled feta cheese, chopped pecans, and dried cranberries on top of the salad, and give it a light toss to distribute.

Notes

Serve in a rustic bowl and add extra vinaigrette for visual appeal.
Keyword autumn, healthy, salad, vegetarian