Name: Autumn Chopped Salad with Salted Maple Vinaigrette Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 4 cups cubed butternut squash; 1 to 2 tablespoons olive oil; Kosher salt and pepper, to taste; 1 teaspoon garlic powder; 1 teaspoon smoked paprika; 6 to 8 cups kale (curly green or tuscan), chopped; 1 shallot or ¼ red onion, diced; 4 ounces goat cheese, crumbled; ½ cup dates, chopped; ¼ cup roasted, salted pepitas; ¼ cup apple cider vinegar; 2 tablespoons maple syrup; 1 garlic clove, finely minced or pressed; ⅛ teaspoon freshly ground nutmeg; ½ teaspoon kosher salt; Pinch of red pepper flakes; Freshly ground black pepper, to taste; ½ cup extra virgin olive oil

Jump to Recipe· 4.1 from 12 reviews

If you’re searching for a vibrant, hearty salad that perfectly captures the warm, cozy flavors of the season, this Autumn Chopped Salad with Salted Maple Vinaigrette Recipe is exactly what your kitchen needs. It’s a celebration of textures and tastes—from the roasted butternut squash’s tender sweetness to the kale’s earthy bite, all beautifully tied together with a deeply flavorful, slightly sweet, and savory salted maple vinaigrette. This salad isn’t just a dish; it’s an experience that brings comforting fall vibes to your table with every forkful.

Ingredients You’ll Need

A close-up of a white plate filled with a salad made of three main layers: the base layer consists of bright orange roasted pumpkin cubes with a crispy outside, the middle layer is chopped green kale with a slightly curly texture, and the top layer has creamy white crumbled cheese mixed with a sprinkle of light brown pumpkin seeds and dark browned bits, possibly caramelized onions or nuts. A golden fork rests on the right side of the plate with some salad on it. The plate is placed on a white marbled surface with a pot containing sauce or dressing seen partially in the top right corner, with some sauce spilled around the pot. Photo taken with an iphone --ar 4:5 --v 7

The ingredients for this salad are wonderfully straightforward yet carefully chosen to create a balance of flavors and textures. Each element plays a role, from the roasted butternut squash adding a warm caramelized sweetness to the crunchy, salted pepitas that give that satisfying bite. The salted maple vinaigrette ties everything together with a sweet and tangy twist that enhances every bite.

Butternut squash (4 cups cubed): Roasting brings out its natural sweetness and soft texture.
Olive oil (1 to 2 tablespoons): Essential for roasting the squash and adding richness.
Kosher salt and pepper: The foundation for seasoning that elevates all the ingredients.
Garlic powder (1 teaspoon): Adds a subtle garlicky warmth to the roasted squash.
Smoked paprika (1 teaspoon): Brings a smoky depth and a hint of heat.
Kale (6 to 8 cups, chopped): Your salad’s hearty, nutrient-rich green base.
Shallot or red onion (1 shallot or ¼ red onion, diced): Adds a sharp, fresh bite.
Goat cheese (4 ounces, crumbled): Creamy tanginess that complements the sweet and smoky flavors.
Dates (½ cup, chopped): Natural sweetness that offers a chewy contrast.
Roasted, salted pepitas (¼ cup): Toasty crunch and a savory pop in each bite.
Apple cider vinegar (¼ cup): Adds brightness and acidity to balance the salad.
Maple syrup (2 tablespoons): The magic ingredient in the vinaigrette that brings gentle sweetness.
Garlic (1 clove, minced or pressed): Fresh garlic punch for the dressing.
Freshly ground nutmeg (⅛ teaspoon): Warm spice undertones that hint at cozy autumn evenings.
Kosher salt (½ teaspoon): Perfect seasoning to enhance the vinaigrette’s flavors.
Red pepper flakes (a pinch): A little heat to awaken your taste buds.
Extra virgin olive oil (½ cup): Creates a silky, emulsified vinaigrette.

How to Make Autumn Chopped Salad with Salted Maple Vinaigrette Recipe

Step 1: Roast the Butternut Squash

Preheat your oven to 425 degrees Fahrenheit. Spread those cubed butternut squash pieces on a baking sheet, then toss them with olive oil, kosher salt, pepper, garlic powder, and smoked paprika. Roast for 20 to 25 minutes, turning the squash once or twice during cooking to ensure they brown beautifully and develop a caramelized, slightly smoky flavor that will elevate the salad.

Step 2: Prepare the Kale

While the squash roasts, give your kale some love! Chop it up and toss it in a large bowl with a drop of olive oil. Massaging the kale with your hands for a few minutes is a game-changer—it softens the leaves and removes that tough bitterness, making the greens much easier to digest and more enjoyable to eat.

Step 3: Make the Salted Maple Vinaigrette

Whisk together apple cider vinegar, maple syrup, freshly minced garlic, nutmeg, kosher salt, a pinch of freshly ground black pepper, and red pepper flakes. Slowly drizzle in the extra virgin olive oil while whisking until everything emulsifies into a gorgeous, smooth dressing. The vinaigrette will have that perfect balance of sweet, salty, and tangy notes that make this salad irresistible.

Step 4: Assemble the Salad

Once the butternut squash is perfectly roasted, it’s time to bring the salad together. To the massaged kale, add the warm squash cubes, diced shallot or red onion, crumbled goat cheese, chopped dates, and roasted salted pepitas. Drizzle with plenty of the salted maple vinaigrette and toss gently but thoroughly so all ingredients get coated with that luscious dressing. Serve with extra vinaigrette on the side for those who like a little more zing.

How to Serve Autumn Chopped Salad with Salted Maple Vinaigrette Recipe

A white round plate holds a salad made of three main layers: large golden-orange roasted sweet potato cubes with a slightly browned outer texture, a layer of dark green kale leaves mixed throughout the plate, and creamy white dollops of soft cheese scattered on top. Small pumpkin seeds and tiny pieces of what looks like dried fruit are mixed within the salad, giving it extra texture and color. A golden fork lies on the right side of the plate with its tip under some salad, and the plate sits on a white marbled surface. In the top right corner, there is a clear container with a golden-brown dressing that has spilled a little on the surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

To add an eye-catching finish and an extra flavor boost, try sprinkling toasted walnuts or pecans on top. Freshly chopped parsley or a few thin slices of red apple also bring brightness and a pop of color that will make your salad pop on any table.

Side Dishes

This salad pairs wonderfully with roasted chicken or pork tenderloin for a comforting meal. For a vegetarian option, serve it alongside warm quinoa or farro bowls topped with sautéed mushrooms—both choices complement the autumnal flavors gracefully.

Creative Ways to Present

Make this Autumn Chopped Salad the star at dinner parties by serving it in a large wooden bowl for a rustic vibe, or divide portions into individual mason jars layered beautifully for on-the-go lunches or picnics. A drizzle of extra vinaigrette right before serving elevates the experience perfectly.

Make Ahead and Storage

Storing Leftovers

You can store leftover salad in an airtight container in the refrigerator for up to two days, but keep the vinaigrette separate if possible to prevent the kale from becoming too soggy. Freshening with a toss and a little extra dressing before serving will revive its crispness.

Freezing

This salad is best enjoyed fresh. Because of the leafy greens and fresh ingredients, freezing isn’t recommended as it compromises texture and flavor, especially for the kale and vinaigrette.

Reheating

If you want to warm up the roasted butternut squash before tossing it back into the salad, gently reheat it in an oven or on the stovetop—but keep the greens cold to maintain a delightful contrast of temperatures and textures.

FAQs

Can I use a different type of squash?

Absolutely! Butternut squash is ideal because of its sweetness and texture, but delicata or kabocha squash would also roast beautifully and bring their own unique flavor profiles.

Is there a substitute for goat cheese?

If you’re not a fan of goat cheese, feta or ricotta salata are excellent alternatives that provide similar creaminess and a tangy bite.

How spicy is the salad?

The pinch of red pepper flakes adds just a subtle warmth, not overwhelming heat. You can always adjust or omit this ingredient based on your spice preference.

Can this salad be made vegan?

Yes! Simply skip the goat cheese or replace it with a vegan cheese alternative or toasted nuts for similar richness and texture.

What’s the best kale to use?

Curly green kale or Tuscan (dinosaur) kale both work wonderfully in this recipe. Just make sure to massage it well to soften the leaves and reduce bitterness.

Final Thoughts

This Autumn Chopped Salad with Salted Maple Vinaigrette Recipe is a celebration of fall’s bounty in every vibrant bite. It’s the kind of dish you’ll want to share again and again, whether as a nourishing lunch or a stunning side at dinner. Give it a try and enjoy the comforting flavors and textures that make this salad an instant seasonal favorite—your taste buds will thank you!

Autumn Chopped Salad with Salted Maple Vinaigrette Recipe

Ingredients You’ll Need