Autumn Chopped 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
- 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
- Preheat oven to 400°F (200°C).
- 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.
- Roast squash in preheated oven until tender and golden brown around the edges, 20 to 25 minutes; set aside to cool completely.
- 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.
- 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.
- Crumble goat cheese over the salad and gently toss; add more dressing to taste before serving.
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.
What others are saying
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.
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.
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!
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.
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.