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Best Fall Harvest Chopped Salad with Apple Cider Vinaigrette

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A crunchy, sweet, and savory fall salad featuring roasted butternut squash, Honeycrisp apples, pecans, pomegranate arils, and sharp white cheddar, all tossed in a tangy apple cider vinaigrette. Perfect for meal prep, potlucks, or cozy autumn dinners.

Ingredients

Scale
  • 1 bunch curly kale, stems removed and chopped into bite-sized pieces (about 6 cups)
  • 2 cups butternut squash, peeled and cut into ½-inch cubes
  • 1 large Honeycrisp apple, diced (about 1½ cups)
  • ½ cup dried cranberries
  • ½ cup pecans, roughly chopped
  • ⅓ cup pomegranate arils
  • ½ cup sharp white cheddar cheese, cubed or shredded
  • 2 tablespoons olive oil, for roasting the squash
  • Salt and black pepper, to taste
  • ⅓ cup apple cider
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 small shallot, finely minced (about 1 tablespoon)
  • 1 teaspoon honey or maple syrup
  • ⅓ cup extra virgin olive oil
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Toss the cubed butternut squash with 2 tablespoons olive oil, a pinch of salt, and black pepper. Spread in a single layer on the baking sheet. Roast for 20-25 minutes, flipping halfway, until golden and fork-tender. Let cool completely.
  3. Remove stems from kale and chop leaves into bite-sized pieces. Place in a large bowl, drizzle with 1 tablespoon olive oil and a pinch of salt. Massage with hands for 2-3 minutes until darker green and softened.
  4. In a small jar or bowl, combine apple cider, apple cider vinegar, Dijon mustard, minced shallot, honey, salt, and pepper. Whisk or shake. Slowly stream in olive oil while whisking until emulsified. Adjust to taste.
  5. In a dry skillet over medium heat, toast chopped pecans for 3-4 minutes, stirring frequently, until fragrant and lightly browned. Let cool.
  6. To the massaged kale, add cooled roasted squash, diced apple, dried cranberries, toasted pecans, pomegranate arils, and cubed cheddar cheese. Drizzle with half the vinaigrette and toss gently. Add more dressing as needed.
  7. Let the salad rest for 5-10 minutes before serving to allow flavors to meld.

Notes

Massaging the kale is essential for tenderness. Keep dressing separate for meal prep. Add apples and nuts just before serving to prevent sogginess. For dairy-free, omit cheese or use plant-based alternative. For vegan, use maple syrup instead of honey.

Nutrition

Keywords: fall harvest salad, chopped salad, apple cider vinaigrette, butternut squash salad, kale salad, autumn salad, healthy salad, meal prep salad

Find it online: https://zorbmeal.com/best-fall-harvest-chopped-salad-with-apple-cider-vinaigrette/