I adore this butternut squash chopped salad! Kale, roasted, caramely buttery squash is served with creamy goat cheese, crunchy pepitas, dates and a delicious salted maple vinaigrette. It’s lovely to eat on a fall day!
No better salad to kick off October!
This autumn chopped salad is filled with kale, roasted butternut squash, dates, goat cheese and pepitas. The flavor is superb and when you add on a drizzle of the salted maple vinaigrette… oh my.
You will want to eat this every day!
If you’re not feeling like a salad once the weather gets chilly – maybe you’d rather tuck into a bowl of soup? A chopped salad with roasty, seasoned squash is the way to go. It’s more like a BOWL than a salad.
We could call it a bowl and even add some leftover cooked grains to it too!
This salad reminds me a lot of my previous butternut kale salad. There are a few differences that make both super delicious.
A chopped salad is the best salad, by far!
There is nothing like a good chopped salad, where you can get a bite of everything right on your fork.
Chopped salads are my gateway salad. I really fell in love with salads way back when after I started eating chopped salads.
And sure, you can technically cut up any salad on your own, as soon as it’s served to you. But there is something about a salad being served to you in a chopped form that is the best. It’s so easy to make and enjoyable! The texture is heightened and the crunch is fabulous.
So that’s where you’ll find me, enjoying a little autumn chopped salad all season long.
Here’s how I make it!
First, I roast the butternut squash with my classic spice mix. I should name this the howsweeteats spice blend or something. Salt, pepper, smoked paprika and garlic powder. That is all you need!
I like to roast the squash at a higher temperature so it gets golden and caramely. The natural sweetness comes out and the savory spices make it irresistible.
While the squash roasts, I chop up the kale. I add a drop of olive or avocado oil and massage it for a few minutes, just to release the bitterness and take away some of that chewiness. This makes all the difference.
Next, I chop up everything else: the dates, the diced red onion (or shallot!) and I crumble the goat cheese. Having a goat cheese in a salad like this is incredible because it turns the dressing to an almost creamy consistency, but in a very light and classic way.
I also throw pepitas into the salad for extra crunch and flavor. They are one of my favorite salad add-ins. And it’s easy to get a giant bag at costco!
Once the butternut squash is done, I let it cool a bit. This isn’t necessary – you can add it right to the kale when it’s warm and then serve a salad that is on the warmer side. It melts the goat cheese a bit too.
But since it’s a chopped salad, I like to have the squash at room temperature. Sometimes I even use leftover squash or roast it ahead of time so the entire salad is chilled.
Before assembly, drizzle some of the maple vinaigrette on the kale and toss it well. Just a bit! Then add your squash, dates, onion, goat cheese and pepitas. Toss it up, add more dressing as needed and you have the most perfect autumn chopped salad.
This is one of those salads that works incredibly well for dinner or even as a side dish with something like chicken, steak or even soup. It’s very versatile and you can make it as filling as you need it to be.
Chopped salads are so satisfying which is another reason I adore them so much. Here’s to the chopped salad!
Butternut Squash Chopped Salad
Autumn Chopped Salad with Salted Maple Vinaigrette
I adore this butternut squash chopped salad! Kale, roasted, caramely buttery squash is served with creamy goat cheese, crunchy pepitas, dates and a delicious salted maple vinaigrette. It’s lovely to eat on a fall day!
- 4 cups cubed butternut squash
- 1 to 2 tablespoons olive oil
- kosher salt and pepper
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 6 to 8 cups kale, curly green or tuscan is fine, chopped
- 1 shallot or ¼ red onion, diced
- 4 ounces goat cheese, crumbled
- ½ cup dates, chopped
- ¼ cup roasted, salted pepitas
-
Preheat the oven to 425 degrees F. Spread the squash out on a baking sheet.
-
Toss the butternut squash with the olive oil, salt, pepper, garlic powder and smoked paprika. Roast for 20 to 25 minutes, tossing once or twice during cook time.
-
While the squash roasts, chop the kale and place it in a large bowl. Add a drop of olive oil and massage the greens with your hands for a few minutes. This helps remove the bitterness and chewiness from the kale.
-
Once the squash is done, assemble the salad! To the kale, add the butternut cubes, the onion, goat cheese, dates and pepitas. Drizzle on some of the dressing and toss well. Serve with extra dressing on the side!
salted maple vinaigrette
-
Whisk together the vinegar, maple syrup, garlic, nutmeg, the salt, a pinch of fresh ground pepper and the crushed red pepper flakes. Whisk in the olive oil until emulsified. Dress the salad! This stays great in the fridge in a sealed container.
Going to be on repeat!
