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Wholesome Autumn Chopped Salad with Roasted Squash and Goat Cheese

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A hearty autumn salad featuring roasted butternut squash, creamy goat cheese, toasted pecans, and a maple-tahini dressing. Inspired by a beloved café recipe, this salad is perfect for fall gatherings and meal prep.

Ingredients

Scale
  • 1 medium butternut squash (about 2 pounds), peeled and diced into ½-inch cubes
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ teaspoon smoked paprika
  • ¼ teaspoon cinnamon
  • 6 cups mixed greens (baby kale, spinach, and arugula)
  • 1 cup cooked farro or quinoa (optional)
  • ½ cup dried cranberries
  • ½ cup toasted pecans, roughly chopped
  • ½ cup crumbled goat cheese
  • 1 medium apple (Honeycrisp or Fuji), diced
  • ¼ cup pomegranate arils (optional)
  • ¼ cup tahini
  • 2 tablespoons maple syrup
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon lemon juice
  • 1 small garlic clove, minced
  • ¼ teaspoon salt
  • 3–4 tablespoons warm water

Instructions

  1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Prepare the squash: Cut off ends, peel, halve lengthwise, scoop out seeds, and dice into ½-inch cubes.
  3. Toss squash with olive oil, salt, pepper, smoked paprika, and cinnamon. Spread in a single layer on the baking sheet.
  4. Roast squash for 25-30 minutes, flipping halfway, until golden brown and tender. Let cool on baking sheet for 5-10 minutes.
  5. Make the dressing: In a small bowl or jar, combine tahini, maple syrup, apple cider vinegar, lemon juice, minced garlic, and salt. Whisk or shake until smooth. Add warm water 1 tablespoon at a time until pourable. Adjust seasoning to taste.
  6. Toast pecans in a dry skillet over medium heat for 3-5 minutes, stirring frequently, until fragrant. Transfer to a plate to cool.
  7. Wash and dry mixed greens. Dice apple and toss with lemon juice to prevent browning. Measure cranberries, pomegranate arils, and cooked farro or quinoa.
  8. Assemble salad: In a large bowl, combine greens, cooled squash, farro or quinoa, cranberries, pecans, apple, and pomegranate arils. Drizzle with half the dressing and toss gently.
  9. Crumble goat cheese over the top. Serve immediately with extra dressing on the side.

Notes

For meal prep, store dressing, roasted squash, and greens separately. Assemble just before serving. The squash can be roasted up to 4 days ahead. To prevent apple browning, toss with lemon juice. Toast pecans for best flavor. If using kale, massage greens with olive oil and salt to tenderize.

Nutrition

Keywords: autumn salad, chopped salad, roasted squash, goat cheese, maple tahini dressing, fall recipe, healthy salad, vegetarian, gluten-free option

Find it online: https://dinadinnertable.com/wholesome-autumn-chopped-salad-with-roasted-squash-and-goat-cheese/