Autumn Chopped Salad

Image of Team Mealthy
Rated 5.0 based on 6 customer reviews
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Ingredients

  • Salad:
  • 3 cups butternut squash, peeled and cut into ½-inch cubes
  • 2 tablespoons extra-virgin olive oil, or as needed
  • salt and ground black pepper to taste
  • 1 large head romaine lettuce, cut into 1-inch pieces
  • 1 Gala apple, thinly sliced into half moons
  • 2 Haas avocados, cut into ½-inch cubes
  • ¾ cup pomegranate seeds
  • ½ cup toasted and salted pumpkin seeds
  • 4 ounces soft goat cheese

  • Dressing:
  • ½ cup extra-virgin olive oil
  • 3 tablespoons maple syrup
  • 2 tablespoons whole-grain mustard
  • 1½ tablespoons chopped fresh thyme
  • 1 tablespoon Dijon-style mustard
  • 1 tablespoon apple cider vinegar
  • 1 teaspoons salt
  • ½ teaspoon freshly ground black pepper

Appliances

For best results, we recommend using:

Directions

  1. Preheat oven to 400°F (200°C).
  2. Spread squash onto a baking sheet in a single layer. Drizzle olive oil over the squash and turn to coat; season liberally with salt and pepper.
  3. Roast squash in preheated oven until tender and golden brown around the edges, 20 to 25 minutes; set aside to cool completely.
  4. Blemd olive oil, maple syrup, whole-grain mustard, thyme, Dijon-style mustard, vinegar, salt, and pepper together in a large measureing cup with an immersion blender until emulsified.
  5. Transfer cooled squash to a large mixing bowl; add lettuce, apple, avocado, pomegranate, and pumpkin seeds. Pour about two-thirds of the dressing over the salad and toss to coat.
  6. Crumble goat cheese over the salad and gently toss; add more dressing to taste before serving.
Mealthy tip:

There are so many great winter squash varieties to try in this salad. Go for delicata, acorn, or kabocha squash. You could even swap in sweet potatoes.

Reviews

5.0out of 5 Stars

(6 Reviews)

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What others are saying

Image of Nick Myott

Nick Myott says:

I’ve made this twice now, at two different family gatherings. I got my dad who doesn’t touch salad to ask for seconds. The dressing is absolutely unreal! This time I did a little less time on the squash and they were perfectly soft. I added herbed goat cheese and didn’t have pomegranate seeds but still a winner.

Image of Janet Gainsley

Janet Gainsley says:

I already want to make this salad again! It was a huge hit at a birthday I hosted. Loved the crunchy apples and the sweet maple/ mustard recipe.

Image of Steve Failows

Steve Failows says:

Gamechanger! I'd never had butternut squash in a salad and it's a total winner - the goat cheese pairs perfectly. SO hearty, fresh and flavorful - can't wait to bring make this for an upcoming potluck!

Image of ThisDude LovesFood

ThisDude LovesFood says:

What a great tasty salad to make. All the ingredients really work together nicely. I will definitely recommend this salad to others.

Image of Caro Hodgin

Caro Hodgin says:

Goat cheese + butternut squash FTW! Seriously, this combo is unbeatable so anytime I see it in a recipe I have to try it. The creamy, decadent goat cheese + creamy, healthir avocado is also just an awesome combo. I like pomegranate seeds, but sometimes their little seed bugs me, so I actually halved grapes for a bit of tart sweetness and used those instead. YUM!!! Putting this on my weekly meal prep list for this fall.