Name: Fall Chopped Salad with Spinach, Butternut Squash, Apples & Cheddar
Prep time: 30 min
Total time: 40 min
Ingredients: 1 small (1 1/2 pounds) butternut squash, peeled and cut into 1/2-inch dice (about 4 cups); 2 cloves garlic, minced; 3 tablespoons extra-virgin olive oil, divided; 0.5 teaspoon salt, divided; 0.5 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; 0.5 cup diced sharp Cheddar cheese; 0.5 cup toasted chopped pecans

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

4.7

(14)

14 Reviews

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.

Carolyn Casner

Updated on June 19, 2020

Prep Time:

30 mins

Additional Time:

10 mins

Total Time:

40 mins

Servings:

Yield:

10 cups

Nutrition Profile:

Egg Free Gluten-Free Healthy Immunity High Fiber Low Added Sugars Low-Calorie Soy-Free Vegetarian

Jump to Nutrition Facts

Ingredients

1 small (1 1/2 pounds) butternut squash, peeled and cut into 1/2-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

Directions

Stir squash, garlic, 1 tablespoon oil, 1/4 teaspoon salt and 1/4 teaspoon pepper together in a large bowl. Spread on a large rimmed baking sheet and roast, stirring once, until tender, about 20 minutes.
Meanwhile, whisk the remaining 2 tablespoons oil, vinegar, maple syrup, mustard and the remaining 1/4 teaspoon each salt and pepper in the large bowl. Add spinach, the roasted squash, apples, cheese and pecans. Toss to coat.

Nutrition Facts (per serving)

185	Calories
13g	Fat
16g	Carbs
5g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 185
% Daily Value *
Total Carbohydrate 16g	6%
Dietary Fiber 4g	14%
Total Sugars 5g
Added Sugars 1g	2%
Protein 5g	9%
Total Fat 13g	16%
Saturated Fat 3g	13%
Cholesterol 7mg	2%
Vitamin A 11195IU	224%
Vitamin C 32mg	36%
Folate 23mcg	6%
Sodium 255mg	11%
Calcium 148mg	11%
Iron 3mg	14%
Magnesium 76mg	18%
Potassium 315mg	7%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.