Fall Chopped Salad with Spinach, Butternut Squash, Apples & Cheddar
Prep Time: 30 mins
Additional Time: 10 mins
Total Time: 40 mins
Servings: 8
Yield: 10 cups
Ingredients:
1 small (1 1/2 pounds) butternut squash, peeled and cut into 1/2-inch dice (about 4 cups)
2 cloves garlic, minced
3 tablespoons extra-virgin olive oil, divided
½ teaspoon salt, divided
½ teaspoon ground pepper, divided
2 tablespoons balsamic vinegar
1 teaspoon maple syrup
2 teaspoons Dijon mustard
8 cups packed baby spinach, roughly chopped
1 medium Honeycrisp apple, diced
½ cup diced sharp Cheddar cheese
½ cup toasted chopped pecans
Directions:
Preheat oven to 400°F. Stir together squash, garlic, 1 tablespoon oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Spread on a large rimmed baking sheet and roast, stirring once, until tender, about 20 minutes.
Meanwhile, whisk the remaining 2 tablespoons of oil, vinegar, maple syrup, mustard, and the remaining 1/4 teaspoon each salt and pepper in the large bowl. Add the roasted squash, spinach, apple, cheese, and pecans. Toss to coat.
Notes:
To make ahead:
Prepare the butternut squash up to 7 days in advance and store it in an airtight container in the refrigerator. You can toast the pecans 1 week ahead.
Tips from the EatingWell Test Kitchen:
These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great, and is good for you, too!
A whole squash can last up to 2 months in a cool, dark place, but once it’s cut, it will last only 7 days in an airtight container in the fridge.
We chose a Honeycrisp apple for this recipe, but you can opt for something similar, like Gala, Fuji, SweeTango, Pink Lady, Ambrosia, or Jazz. If you want to swap out the Cheddar cheese, try Gouda, Gruyère, Havarti, Colby, Muenster, Parmesan, or fontina.
To save time, purchase toasted pecans or toast them up to 1 week in advance. Toss the pecans in olive oil and place them in a 350°F oven for about 5 minutes or until they become fragrant and slightly browned. You can also swap the pecans for toasted pepitas or walnuts.
You can use any maple syrup you prefer, but if you’re seeking a versatile option for salads and breakfast dishes, grade-A amber maple syrup is an excellent choice.
Frequently Asked Questions:
How do I choose the best butternut squash?
Your squash should be dark beige, firm, smooth, and unblemished, and it should feel heavy for its size. Give it a gentle tap, and it should sound hollow.
Can I use the butternut squash seeds?
Absolutely. Seeds from a pumpkin or any winter squash are delicious roasted. You can add roasted butternut squash seeds to this salad recipe, use them as a garnish for soups, or snack on them. To prepare the seeds, wash them thoroughly, mix them with olive oil, honey, and your choice of seasonings, then cook them in a skillet for about 15 to 20 minutes. Allow them to cool in the pan afterward.
How should I store Fall Chopped Salad?
This salad is best enjoyed on the day it is prepared. However, you can store it in an airtight container for 2 to 3 days. If you anticipate having leftovers, consider preparing individual portions by keeping the spinach and dressing separate from the other ingredients until you are ready to assemble the salad.
What should I serve with Fall Chopped Salad?
This salad is perfect for holiday gatherings with turkey or beef tenderloin, but it’s versatile enough to enjoy any day of the week alongside chicken soup or a sandwich. This is also the kind of salad that can be a meal with a side of cornbread.
Nutrtional Facts:
Serving Size 1 1/4 cups
Calories 185
Total Fat 13g
Saturated Fat 3g
Cholesterol 7mg
Sodium 255mg
Total Carbohydrate 16g
Dietary Fiber 4g
Total Sugars 5g
Added Sugars 1g
Protein 5g
Vitamin C 32mg
Calcium 148mg
Iron 3mg
Potassium 315mg
Recipe courtesy of Eating Well.com