Delicious autumn chopped salad with seasonal vegetables and dressing

Deliciously Crisp Autumn Chopped Salad

BySavannah Brooks
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Short, Catchy Intro

So you are craving something tasty but too lazy to spend forever in the kitchen huh Same. This autumn chopped salad is the kind of thing you toss together in about ten minutes and then act like you invented seasonal cuisine. It balances sweet roasted squash and crisp apples with salty feta and crunchy walnuts so every bite is basically a tiny high five from autumn.

If you want a similar vibe with a bit more orchard flair check out this cozy apple salad I like to eyeball sometimes autumn harvest apple salad

Why This Recipe is Awesome

This salad somehow manages to be elegant and zero-fuss at the same time. It plays all the autumn hits without asking you to learn new kitchen choreography. You get sweet roasted butternut squash, bright apple crunch, tangy feta, and chewy cranberries all in one bowl. It is idiot proof even I did not mess it up the first time.

It works as a side, a main, or a glorious fridge rescue when you have leftover roasted squash and are tired of it sitting in a container glaring at you. Want to impress someone without sweating for hours Absolutely. Want to eat healthy and smugly declare you are seasonal Totally doable.

Ingredients You’ll Need

  • 2 cups mixed greens
  • 1 cup roasted butternut squash cubed
  • 1 cup apples diced
  • 1/2 cup walnuts chopped
  • 1/2 cup dried cranberries
  • 1/4 cup feta cheese crumbled
  • 2 tablespoons olive oil
  • 1 tablespoon apple cider vinegar
  • Salt and pepper to taste

Yes the list is short. Yes you can probably swap things around if your pantry is rebellious. Keep reading for substitutions.

Step-by-Step Instructions

  1. In a large bowl, combine the mixed greens, roasted butternut squash, diced apples, walnuts, dried cranberries, and feta cheese.
  2. In a small bowl, whisk together the olive oil, apple cider vinegar, salt, and pepper.
  3. Drizzle the dressing over the salad and toss gently to combine.
  4. Serve immediately or chill for later.

Deliciously Crisp Autumn Chopped Salad

Common Mistakes to Avoid

  • Thinking you do not need to roast the squash because raw is fine Rookie move. Roasted squash brings depth and a caramelized sweetness that raw just cannot fake.
  • Overdressing the salad Do not drown it. Dress lightly and add more if you want.
  • Using an apple that is too soft If your apple bends when you poke it you will lose the satisfying crunch. Use a crisp apple for texture contrast.
  • Chopping everything into one giant pile of mush Keep pieces bite sized so every forkful has a mix of flavors.
  • Waiting too long to eat it Greens do not enjoy slow emotional distress. Eat within a couple hours for peak freshness.

Alternatives & Substitutions

  • No butternut squash Try roasted sweet potatoes or pumpkin cubes. They give a similar sweet fluffiness.
  • Nut allergy? Use pepitas or roasted chickpeas for crunch. Pepitas are my go to and they do not make me feel bad.
  • No feta Swap goat cheese or omit cheese entirely and add avocado for creaminess.
  • No dried cranberries Use dried cherries, raisins, or even pomegranate seeds if you feel fancy.
  • Want more protein Toss in shredded rotisserie chicken, grilled salmon, or a can of rinsed chickpeas.

Also if you are feeling like a summer flashback try a juicy melon twist for contrast I sometimes daydream about watermelon salads and cucumber combos and they actually pair nicely in a pinch watermelon salad with cucumber

IMO small swaps can make this salad feel totally new without being complicated.

Deliciously Crisp Autumn Chopped Salad

FAQ

Q What if I do not have mixed greens Can I use spinach or kale
A Yes use spinach for tenderness or baby kale for sturdiness Just be sure to massage hardy kale lightly with a pinch of salt and a drizzle of oil to soften it up

Q Can I make this ahead of time
A Sure but do not dress the salad until you are ready to serve Greens get soggy Fast You can roast the squash a day ahead and keep it chilled separately

Q Can I use a different vinegar
A Absolutely Balsamic adds a sweeter depth while red wine vinegar keeps things bright Try both and pick your vibe

Q How do I keep the apples from browning
A Toss the apple pieces with a teaspoon of lemon juice if you plan to wait a little while It helps but if you can eat soon you might skip the fuss

Q Is this salad gluten free
A Yes as written this salad is gluten free Just double check any add ins or store bought toppings for hidden gluten

Q Can I make it vegan
A Totally Leave out the feta and add a sprinkle of nutritional yeast or use a vegan cheese substitute For extra protein add roasted chickpeas

Q Any tips for dressing variations
A Swap the olive oil for walnut oil for a nuttier note or add a teaspoon of maple syrup to the dressing if you want a sweet tang

Final Thoughts

This salad feels seasonal without requiring you to become an expert in autumn rituals. It is fast, flexible, and reliably delicious. Pro tip toast the walnuts briefly in a dry pan for two minutes to amp up flavor without drama. FYI little touches like that make you look like you planned this meal weeks in advance.

Now go impress someone or yourself with this chopped autumn masterpiece You earned it and you deserve crunchy deliciousness in your life

Conclusion

For a classic version and inspiration from a well loved recipe check out Autumn Chopped Salad – Espresso and Cream which served as a lovely muse while I tossed together my own spin on this fall favorite.

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Autumn Chopped Salad

  • Author: admin
  • Total Time: 40 minutes
  • Yield: 4 servings
  • Diet: Vegetarian
Print Recipe

Description

A quick and easy autumn salad with sweet roasted butternut squash, crisp apples, salty feta, and crunchy walnuts. Perfect as a side or main dish.

Ingredients

  • 2 cups mixed greens
  • 1 cup roasted butternut squash, cubed
  • 1 cup apples, diced
  • 1/2 cup walnuts, chopped
  • 1/2 cup dried cranberries
  • 1/4 cup feta cheese, crumbled
  • 2 tablespoons olive oil
  • 1 tablespoon apple cider vinegar
  • Salt and pepper to taste

Instructions

  1. In a large bowl, combine the mixed greens, roasted butternut squash, diced apples, walnuts, dried cranberries, and feta cheese.
  2. In a small bowl, whisk together the olive oil, apple cider vinegar, salt, and pepper.
  3. Drizzle the dressing over the salad and toss gently to combine.
  4. Serve immediately or chill for later.

Notes

Toast the walnuts briefly in a dry pan for enhanced flavor. For variations, use different types of squash, nuts, or cheeses as desired.

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Salad
  • Method: No Cooking
  • Cuisine: American

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Hi, I’m Savannah Brooks, 35 years old, born in Charleston, South Carolina, and now living in Seattle, Washington. My kitchen is small but full of life shelves stacked with spices from all over the world, a sourdough starter that feels like part of the family, and usually a pot bubbling away with something hearty and comforting.

Food has always been the center of my world. Growing up in Charleston, I was surrounded by Southern cooking shrimp and grits, okra stews, biscuits that could melt in your mouth. My grandmother was the first person who showed me that recipes are more than instructions they’re stories passed from one hand to another. I still keep her stained recipe cards in a box, though I’ve long since memorized every one.

My path wasn’t traditional. I studied journalism first, thinking I’d write stories for a living. And I do but now I write them on the plate. After years of working late nights in small cafés, catering weddings, and even running a food truck, I found my true rhythm in cooking that bridges my Southern roots with global inspiration. These days, you’ll find me folding lemongrass into chicken soup, adding harissa to cornbread batter, or topping fried green tomatoes with a touch of miso.

I don’t believe cooking is about perfection it’s about connection. My kitchen is a place for experiments, happy accidents, and plenty of laughter. I’ve burned cookies, curdled sauces, and dropped more than one cake. But every mistake taught me something, and every shared meal reminded me why I love this work.

I cook for people who want food that feels like home but isn’t afraid to wander a little. My hope is that when someone takes a bite of my food, they feel cared for, seen, and maybe a little inspired to try something new in their own kitchen.

So, welcome to my world where Southern comfort meets global curiosity, and every dish tells a story.

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