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Easy Autumn Chopped Salad with Roasted Squash and Goat Cheese

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A quick and easy autumn chopped salad featuring sweet roasted butternut squash, tangy goat cheese, crunchy pecans, and a maple Dijon dressing. Perfect for potlucks, dinner parties, or a simple weeknight meal, this salad comes together in under 45 minutes and is always a crowd-pleaser.

Ingredients

Scale
  • 1 medium butternut squash, peeled and diced into 1/2-inch cubes (about 4 cups)
  • 2 tablespoons olive oil
  • 1 tablespoon maple syrup
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cinnamon
  • 6 cups mixed greens (romaine and baby spinach recommended)
  • 1 cup cooked quinoa, cooled
  • 1/2 cup dried cranberries
  • 1/2 cup pecans, roughly chopped
  • 1/2 cup crumbled goat cheese
  • 1 apple, diced (Honeycrisp or Fuji recommended)
  • 1/4 cup pomegranate arils (optional)
  • 1/4 cup olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon maple syrup
  • 1 small shallot, minced (about 1 tablespoon)
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Instructions

  1. Preheat oven to 400°F (200°C). Peel butternut squash, cut in half lengthwise, scoop out seeds, and dice into 1/2-inch cubes.
  2. In a medium bowl, toss cubed squash with 2 tablespoons olive oil, 1 tablespoon maple syrup, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon cinnamon. Spread in a single layer on a baking sheet. Roast for 20 minutes, flip, then roast another 5-10 minutes until golden brown and fork-tender.
  3. While squash roasts, make the dressing: In a small jar or bowl, combine 1/4 cup olive oil, 2 tablespoons apple cider vinegar, 1 tablespoon Dijon mustard, 1 tablespoon maple syrup, minced shallot, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Shake or whisk until emulsified.
  4. If using quinoa, rinse 1/2 cup quinoa, add to a small pot with 1 cup water and a pinch of salt. Bring to a boil, reduce to simmer, cover, and cook 12-15 minutes until water is absorbed. Fluff with a fork and let cool.
  5. Dice apple, roughly chop pecans (toast in a dry skillet over medium heat for 2-3 minutes if desired), and crumble goat cheese.
  6. In a large mixing bowl, combine mixed greens, cooked quinoa, dried cranberries, diced apple, and pomegranate arils (if using). Pour about half the dressing over and toss gently.
  7. Add warm roasted squash and pecans, drizzle remaining dressing, and toss gently. Sprinkle goat cheese on top and give one final gentle toss.
  8. Serve immediately while squash is still warm.

Notes

For best results, let roasted squash cool for 5 minutes before adding to greens to prevent wilting. Toast pecans for extra flavor. Make dressing ahead for better flavor. Store undressed salad and dressing separately for leftovers. Reheat squash in oven, not microwave.

Nutrition

Keywords: autumn salad, chopped salad, roasted squash, goat cheese, butternut squash, fall salad, easy salad, potluck salad, maple dijon dressing

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