why make this recipe
Fall is a beautiful season filled with fresh produce and cozy flavors. A Chopped Fall Harvest Salad is perfect for enjoying all the goodness that autumn has to offer. It’s healthy, colorful, and packed with nutrients. This salad combines crunchy fruits and vegetables along with grains and nuts, making it fulfilling and satisfying. It’s a great side dish for dinner or a light lunch on its own.
how to make Chopped Fall Harvest Salad
Ingredients:
- 4 cups mixed greens (like spinach and arugula)
- 1 cup roasted butternut squash, cubed
- 1 cup Brussels sprouts, shredded
- 1 apple, diced
- 1/2 cup walnuts, chopped
- 1/2 cup dried cranberries
- 1/4 cup feta cheese, crumbled
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 teaspoon honey
- Salt and pepper to taste
Directions:
- Begin by roasting the butternut squash. Preheat your oven to 400°F (200°C). Toss the cubed squash with a little olive oil, salt, and pepper. Spread it on a baking sheet and roast for about 25-30 minutes, or until tender.
- While the squash roasts, prepare the Brussels sprouts by shredding them thinly.
- In a large bowl, combine the mixed greens, roasted butternut squash, shredded Brussels sprouts, diced apple, chopped walnuts, dried cranberries, and feta cheese.
- In a small bowl, whisk together the olive oil, apple cider vinegar, honey, salt, and pepper to make the dressing.
- Drizzle the dressing over the salad and toss everything gently to combine. Serve immediately.
how to serve Chopped Fall Harvest Salad
This salad is best served fresh. You can add some protein like grilled chicken or chickpeas to make it a complete meal. It also looks beautiful in a clear bowl, showcasing all the vibrant colors. A sprinkle of extra feta or some pumpkin seeds on top can add a nice touch.
how to store Chopped Fall Harvest Salad
If you have leftovers, you can store the salad in an airtight container in the refrigerator. It’s best to keep the dressing separate to prevent the greens from wilting. The salad will stay fresh for up to two days.
tips to make Chopped Fall Harvest Salad
- Make sure to cut the veggies and fruits into bite-sized pieces for easy eating.
- To save time, you can buy pre-cut butternut squash and pre-washed mixed greens.
- For a nut-free version, you can skip the walnuts or replace them with sunflower seeds.
- Feel free to add other autumn veggies like roasted beets or carrots for more flavor.
variation
You can customize the salad based on your preferences. Add quinoa or farro for more fiber and protein. Swap the apple for pears or add pomegranate seeds for a different taste. You can even change the nuts; pecans or almonds work well too!
FAQs
-
Can I use other types of greens?
Yes, you can use any greens you like. Kale, romaine, or even collard greens can work well. -
Is this salad gluten-free?
Yes, this salad is naturally gluten-free. Just ensure that any grains you add are also gluten-free. -
Can I make this salad ahead of time?
You can prepare the salad ingredients in advance, but it’s best to add the dressing just before serving to keep the greens fresh. -
What can I substitute for feta cheese?
If you don’t like feta, try goat cheese, soft cheese, or omit it altogether for a dairy-free salad. -
Is there a vegan option for this salad?
Yes, you can make it vegan by omitting the feta cheese and using maple syrup instead of honey in the dressing.
Chopped Fall Harvest Salad
Ingredients
Salad Ingredients
- 4 cups mixed greens (like spinach and arugula)
- 1 cup roasted butternut squash, cubed Roast in the oven prior to adding to the salad.
- 1 cup Brussels sprouts, shredded
- 1 apple, diced
- 1/2 cup walnuts, chopped Can be omitted for a nut-free version.
- 1/2 cup dried cranberries
- 1/4 cup feta cheese, crumbled Optional; can substitute with goat cheese or omit for a dairy-free option.
Dressing Ingredients
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 teaspoon honey Can be substituted with maple syrup for a vegan option.
- Salt and pepper to taste
Instructions
Preparation
- Preheat your oven to 400°F (200°C) for roasting the butternut squash.
- Toss the cubed butternut squash with a little olive oil, salt, and pepper. Spread it on a baking sheet and roast for about 25-30 minutes or until tender.
- While the squash is roasting, shred the Brussels sprouts thinly.
- In a large bowl, combine mixed greens, roasted butternut squash, shredded Brussels sprouts, diced apple, chopped walnuts, dried cranberries, and feta cheese.
Dressing
- In a small bowl, whisk together olive oil, apple cider vinegar, honey, salt, and pepper.
Assembly
- Drizzle the dressing over the salad and toss gently to combine.
- Serve immediately for the best flavor and freshness.