Print

Kid-Approved Autumn Chopped Salad with Maple Vinaigrette

autumn chopped salad - featured image
Print Recipe

A sweet and crunchy autumn salad with roasted butternut squash, kale, apples, pecans, and a maple vinaigrette that even picky eaters will love.

Ingredients

Scale
  • 1 butternut squash, peeled and cut into ½-inch cubes (about 3 cups)
  • 1 tablespoon olive oil (for roasting squash)
  • 1 bunch kale, stems removed and finely chopped (about 4 cups)
  • 1 teaspoon olive oil (for massaging kale)
  • 2 Honeycrisp apples, cored and diced small
  • ½ cup dried cranberries
  • ½ cup pecans, roughly chopped
  • ½ cup sharp cheddar cheese, cut into small cubes (optional)
  • ¼ cup pumpkin seeds
  • ⅓ cup pure maple syrup
  • 3 tablespoons apple cider vinegar
  • 1 teaspoon Dijon mustard
  • ⅓ cup olive oil (for dressing)
  • ½ teaspoon fine sea salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon garlic powder (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Prepare the butternut squash: Peel, cut in half lengthwise, scoop out seeds, and cut into ½-inch cubes. Toss with 1 tablespoon olive oil and a pinch of salt. Spread in a single layer on the baking sheet. Roast for 20-25 minutes, flipping halfway, until golden and fork-tender.
  3. While the squash roasts, prepare the kale: Wash and dry thoroughly. Remove stems, stack leaves, roll tightly, and slice into thin ribbons. Then chop into small, bite-sized pieces. Place in a large mixing bowl.
  4. Massage the kale: Drizzle with 1 teaspoon olive oil and a pinch of salt. Use your hands to massage for 2-3 minutes until leaves soften and darken.
  5. Prepare apples and add-ins: Core and dice apples into small cubes. Roughly chop pecans. Cut cheddar into small cubes if using. Measure cranberries and pumpkin seeds.
  6. Make the maple vinaigrette: In a small jar or bowl, combine maple syrup, apple cider vinegar, Dijon mustard, olive oil, salt, pepper, and garlic powder. Shake or whisk until emulsified.
  7. Assemble the salad: Once squash has cooled slightly (about 5 minutes), add it to the bowl with kale. Add apples, cranberries, pecans, pumpkin seeds, and cheddar. Pour about half the dressing over and toss gently. Add more dressing as needed.
  8. Let rest for 5 minutes to meld flavors. Serve immediately or refrigerate.

Notes

Chop everything into small, uniform pieces for kid-friendliness. Massaging the kale is essential for tenderness. Toast pecans at 350°F for 5-7 minutes for extra flavor. Store dressing separately for best texture. Salad keeps up to 3 days in the fridge.

Nutrition

Keywords: autumn salad, chopped salad, maple vinaigrette, kid-friendly, butternut squash, kale salad, fall recipe

Find it online: https://morselora.com/kid-approved-autumn-chopped-salad-with-maple-vinaigrette/