Description
A vibrant and flavorful salad celebrating autumn’s harvest with a delightful crunch.
Ingredients
Scale
- 1 head romaine lettuce, chopped
- 1 cup cooked quinoa
- 1 cup roasted butternut squash, cubed
- 1 crisp apple, chopped
- 1/2 cup dried cranberries
- 1/4 cup pecans, toasted and chopped
- 1/4 cup feta cheese, crumbled
- 1/4 cup red onion, thinly sliced
- For the dressing:
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- In a large bowl, combine the chopped romaine lettuce, cooked quinoa, roasted butternut squash, chopped apple, dried cranberries, toasted pecans, crumbled feta cheese, and sliced red onion. This forms the base of your crunchy autumn chopped salad.
- In a small bowl, whisk together the olive oil, apple cider vinegar, maple syrup, and Dijon mustard. Season with salt and pepper. This dressing will enhance the flavors of your fall harvest chopped salad.
- Pour the dressing over the salad ingredients.
- Toss gently to coat everything evenly. Ensure all components of the crisp autumn salad are dressed.
- Serve immediately as a healthy autumn chopped salad or a delicious fall inspired chopped salad recipe.
Notes
- For a make-ahead autumn chopped salad, keep the dressing separate and toss just before serving.
- You can substitute walnuts for pecans if preferred.
- Add grilled chicken or tofu for a more substantial meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Chopped Salad
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 20g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 15mg