Fall Chopped Salad with Spinach, Butternut Squash, Apples & Cheddar

Fall Chopped Salad with Spinach, Butternut Squash, Apples & Cheddar

2 Reviews
From: EatingWell.com, October 2019

Who says spinach salads are only for spring? Use autumn's tender crop of fresh spinach and other seasonal vegetables to make this fall salad with roasted butternut squash, apples, cheddar and pecans. This colorful and healthy salad would be a wonderful addition to your Thanksgiving menu, but there's no reason to save it for holidays—serve it along with chicken or pork for a healthy weeknight dinner, or turn it into a main course by adding some chickpeas or chopped chicken or turkey.

Ingredients 8 servings

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Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
  • 1 small (1½ pounds) butternut squash, peeled and cut into ½-inch dice (about 4 cups)
  • 2 cloves garlic, minced
  • 3 tablespoons extra-virgin olive oil, divided
  • ½ teaspoon salt, divided
  • ½ teaspoon ground pepper, divided
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon maple syrup
  • 2 teaspoons Dijon mustard
  • 8 cups packed baby spinach, roughly chopped
  • 1 medium Honeycrisp apple, diced
  • ½ cup diced sharp Cheddar cheese
  • ½ cup toasted chopped pecans


  • Prep

  • Ready In

  1. Stir squash, garlic, 1 tablespoon oil, ¼ teaspoon salt and ¼ teaspoon pepper together in a large bowl. Spread on a large rimmed baking sheet and roast, stirring once, until tender, about 20 minutes.
  2. Meanwhile, whisk the remaining 2 tablespoons oil, vinegar, maple syrup, mustard and the remaining ¼ teaspoon each salt and pepper in the large bowl. Add spinach, the roasted squash, apples, cheese and pecans. Toss to coat.

Nutrition information

  • Serving size: 1¼ cups
  • Per serving: 185 calories; 12 g fat(3 g sat); 4 g fiber; 16 g carbohydrates; 5 g protein; 23 mcg folate; 7 mg cholesterol; 5 g sugars; 1 g added sugars; 11,195 IU vitamin A; 32 mg vitamin C; 148 mg calcium; 3 mg iron; 255 mg sodium; 315 mg potassium
  • Nutrition Bonus: Vitamin A (224% daily value), Vitamin C (53% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 2 fat, ½ high-fat protein, ½ starch, ½ vegetable

Reviews 2

November 29, 2019
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I used a great quality balsamic vinegar Leonardi balsamic vinegar of Modena Italy Shady Maple Farms organic Maple Syrup Amber color / gave the dressing a great darker color Barbers 20 month white cheddar for the salad I would make it again for sure
November 06, 2019
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By: MaryLou
Really yummy salad! Hearty & healthy, perfect for Fall. Would be a great side for the holidays or add some salmon for a light meal.
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