I adore this butternut squash chopped salad! Kale and roasted, caramelized squash meet creamy goat cheese, crunchy pepitas, sweet dates and a salted maple vinaigrette. It’s the perfect fall lunch or dinner.
No better salad to kick off October!
This autumn chopped salad is built with kale, roasted butternut squash, chopped dates, crumbled goat cheese and roasted pepitas. The combination of savory, sweet and salty is elevated by a salted maple vinaigrette—utterly irresistible.
You’ll want to make this all season long.
If you’re craving something heartier than a typical leafy salad when it gets chilly, this one is a great choice. With its roasted, seasoned squash and substantial greens, it feels more like a bowl than just a salad.
You can even add leftover cooked grains to make it more filling.
This version is similar to another favorite but with its own tweaks to make both delicious in different ways.
A chopped salad is the best salad.
I love a chopped salad because every forkful delivers a bit of everything—texture, flavor and balance.
They were how I fell back in love with salads years ago: easy to eat, satisfying and perfectly portioned on each bite.
Technically you can chop any salad at the table, but serving it already chopped changes the experience. The textures are improved and the crunch is more prominent—so enjoyable.
You’ll find me enjoying this autumn chopped salad throughout the season.
How I make it
Start by roasting the butternut squash with a simple spice blend: salt, pepper, smoked paprika and garlic powder. Roasting at a higher temperature helps the edges caramelize and brings out the squash’s natural sweetness.
While the squash roasts, chop the kale and add a splash of olive or avocado oil. Massage the leaves for a few minutes to soften them and mellow any bitterness—this step really improves the salad’s texture.
Chop the dates and red onion (or shallot), and crumble the goat cheese. The goat cheese adds a gentle creaminess that blends with the vinaigrette. Toss in roasted pepitas for crunch and a toasty flavor.
When the squash is out of the oven, you can let it cool to room temperature for a classic chopped salad, or add it warm if you prefer slightly melted cheese and a cozy bowl. Leftover roasted squash works great too.
Dress the kale lightly with the salted maple vinaigrette and toss. Add the squash, dates, onion, goat cheese and pepitas, toss again and finish with more dressing if needed. The result is a balanced autumn salad that works as a main or as a side alongside chicken, steak or soup.
Chopped salads are deeply satisfying—that’s part of why I love them so much. Cheers to the chopped salad!
Butternut Squash Chopped Salad
Autumn Chopped Salad with Salted Maple Vinaigrette
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Ingredients
- 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, chopped (curly green or Tuscan)
- 1 shallot or ¼ red onion, diced
- 4 ounces goat cheese, crumbled
- ½ cup dates, chopped
- ¼ cup roasted, salted pepitas
Salted Maple Vinaigrette
- ¼ cup apple cider vinegar
- 2 tablespoons maple syrup
- 1 garlic clove, finely minced or pressed
- ⅛ teaspoon freshly ground nutmeg
- ½ teaspoon kosher salt
- pinch red pepper flakes
- ½ cup extra virgin olive oil
Instructions
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Preheat the oven to 425°F. Spread the cubed squash on a baking sheet.
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Toss the squash with olive oil, salt, pepper, garlic powder and smoked paprika. Roast 20–25 minutes, tossing once or twice, until golden and caramelized.
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While it roasts, place chopped kale in a large bowl, add a drizzle of oil and massage the leaves for a few minutes to soften them and reduce bitterness.
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Assemble the salad: add the roasted squash to the kale along with diced shallot or red onion, chopped dates, crumbled goat cheese and pepitas. Drizzle with the vinaigrette, toss to combine, and serve with extra dressing on the side.
Salted Maple Vinaigrette
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Whisk together apple cider vinegar, maple syrup, minced garlic, nutmeg, kosher salt, freshly ground pepper and red pepper flakes. Whisk in the olive oil until the dressing emulsifies. Store in a sealed container in the fridge.
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