Autumn Chopped Salad
A vibrant and hearty salad featuring seasonal ingredients like roasted vegetables, crunchy nuts, and sweet fruits, all topped with a flavorful dressing.
Ingredients
Base Ingredients
- 4 cups mixed greens or kale Chopped into bite-sized pieces.
Roasted Vegetables
- 2 medium sweet potatoes Chopped into even pieces.
- 2 cups Brussels sprouts Halved.
- 2 cups butternut squash Chopped into even pieces.
- 2 tablespoons olive oil For roasting.
- to taste salt
- to taste pepper
Crunchy Add-Ins
- 1/2 cup walnuts Chopped.
- 1/2 cup pecans Chopped.
- 1/4 cup pumpkin seeds
Fruits
- 1 large apple Diced.
- 1 large pear Diced.
- 1/2 cup dried cranberries
Cheese
- 1/2 cup feta cheese Crumbled.
Dressing
- 1/4 cup maple vinaigrette Can be substituted with balsamic dressing.
Instructions
Preparation
- Wash and chop the leafy greens into bite-sized pieces.
- Preheat your oven to 400°F (200°C).
- Chop the root vegetables, toss with olive oil, salt, and pepper, and roast for 20-25 minutes until tender and slightly caramelized.
- In a large bowl, combine the chopped greens, roasted vegetables, diced fruits, and crunchy toppings.
- Crumble feta cheese on top.
- Drizzle your chosen dressing over the salad and toss gently to combine.
Serving
- Enjoy immediately or transfer to an airtight container for up to three days in the fridge.
Notes
Prioritize freshness of ingredients for the best flavor. Seasonality enhances the taste significantly. Prep ingredients in advance for an easier assembly.