Description
This Autumn Chopped Salad with Salted Maple Vinaigrette is a vibrant and hearty fall-inspired dish featuring roasted butternut squash, kale, sweet dates, tangy goat cheese, and crunchy roasted pepitas. Tossed with a unique salted maple vinaigrette, this salad perfectly balances sweet, savory, smoky, and slightly spicy flavors, making it a refreshing and nutritious option for lunch or dinner.
Ingredients
Salad
- 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
Salted Maple Vinaigrette
- 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
Instructions
- Preheat and Prepare Squash: Preheat your oven to 425°F (220°C). Spread the cubed butternut squash evenly on a baking sheet.
- Season and Roast Squash: Toss the butternut squash cubes with olive oil, kosher salt, pepper, garlic powder, and smoked paprika until well coated. Roast in the preheated oven for 20 to 25 minutes, turning the squash once or twice during cooking to ensure even roasting.
- Massage the Kale: While the squash roasts, chop the kale and place it in a large bowl. Add a small drizzle of olive oil and massage the kale with your hands for several minutes. This softens the kale, reducing bitterness and toughness.
- Make the Salted Maple Vinaigrette: In a small bowl, whisk together apple cider vinegar, maple syrup, minced garlic, freshly ground nutmeg, kosher salt, a pinch of black pepper, and red pepper flakes. Gradually whisk in extra virgin olive oil until the dressing is emulsified and smooth.
- Assemble the Salad: Once the butternut squash is roasted and slightly cooled, add it to the massaged kale along with the diced shallot or red onion, crumbled goat cheese, chopped dates, and roasted pepitas. Drizzle some of the vinaigrette over the salad and toss everything well to combine.
- Serve: Serve the salad immediately with extra vinaigrette on the side for added flavor as desired. Enjoy this refreshing and hearty autumn salad!
Notes
- Massaging the kale is key to softening it and making the salad more enjoyable.
- Feel free to substitute pepitas with toasted walnuts or pecans for added texture.
- The salad and vinaigrette can be made ahead; store separately in airtight containers in the fridge for up to 2 days.
- Adjust the amount of red pepper flakes to control the spiciness of the vinaigrette.
- For a vegan version, omit the goat cheese or substitute with a plant-based cheese.
