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Best Easy Fall Harvest Chopped Salad with Maple Vinaigrette Recipe

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This hearty chopped salad features roasted butternut squash, crisp apples, crunchy pecans, tangy dried cranberries, and salty bacon, all tossed in a sweet-tart maple vinaigrette. It’s a crowd-pleasing fall dish that converts even the most adamant salad skeptics.

Ingredients

Scale
  • 3 cups butternut squash, peeled and diced into ½-inch cubes (about 1 medium squash)
  • 1 large bunch kale, stems removed and leaves finely chopped (about 4 cups)
  • 2 cups Brussels sprouts, trimmed and very thinly sliced
  • 1 large Honeycrisp apple, diced into ½-inch pieces
  • ½ cup dried cranberries
  • ½ cup pecans, roughly chopped
  • 6 strips bacon, cooked until crisp and crumbled
  • ½ cup feta cheese, crumbled
  • 3 tablespoons pure maple syrup
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon Dijon mustard
  • ¼ cup extra-virgin olive oil
  • 1 small shallot, very finely minced (about 1 tablespoon)
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Prepare the butternut squash: Peel, seed, and dice into ½-inch cubes. Toss with 1 tablespoon olive oil, a pinch of salt, and a dash of cinnamon (optional). Spread in a single layer on the baking sheet. Roast for 20-25 minutes, flipping halfway, until golden and fork-tender. Let cool.
  3. Cook the bacon: Bake on a foil-lined sheet at 400°F for 15-18 minutes until crisp, or cook in a skillet. Drain on paper towels, then crumble.
  4. Toast the pecans: In a dry skillet over medium heat, toast chopped pecans for 3-4 minutes, stirring frequently, until fragrant. Set aside to cool.
  5. Prepare the kale and Brussels sprouts: Wash and dry kale, remove stems, and chop into thin ribbons. Trim Brussels sprouts and slice thinly (use a mandoline if available).
  6. Make the maple vinaigrette: In a small bowl or mason jar, combine maple syrup, apple cider vinegar, Dijon mustard, and minced shallot. Whisk or shake to combine. Slowly drizzle in olive oil while whisking, or add to jar and shake until emulsified. Season with salt and pepper to taste.
  7. Dice the apple into ½-inch cubes (leave skin on). Toss with a squeeze of lemon juice if desired.
  8. Assemble the salad: In a large bowl, combine chopped kale, sliced Brussels sprouts, roasted squash, diced apple, dried cranberries, toasted pecans, and crumbled bacon. Drizzle about half the dressing over the top and toss well. Add more dressing as needed.
  9. Sprinkle crumbled feta over the top and gently toss. Let the salad sit for 5-10 minutes before serving to allow flavors to meld.
  10. Serve at room temperature or slightly chilled. Garnish with extra pecans and a drizzle of remaining dressing if desired.

Notes

Massage the kale with a little olive oil and salt for 2-3 minutes to soften it. Toast nuts and seeds for best flavor. Let the salad rest 5-10 minutes before serving to allow flavors to meld. For meal prep, store components separately and dress just before serving. For a vegetarian version, omit bacon and add smoked almonds or roasted chickpeas. For vegan, omit bacon and feta, use plant-based cheese or nutritional yeast.

Nutrition

Keywords: fall harvest salad, chopped salad, maple vinaigrette, butternut squash, kale, Brussels sprouts, bacon, pecans, cranberries, feta, easy salad recipe, gluten-free, vegetarian option

Find it online: https://sparklechew.com/best-easy-fall-harvest-chopped-salad-with-maple-vinaigrette-recipe/