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fall chopped salad with butternut squash spinach and apples

Fall Chopped Salad with Spinach Butternut Squash Apples & Cheddar


  • 1 small butternut squash diced (about 4 cups)
  • 2 cloves garlic minced
  • 3 tablespoons extra virgin olive oil divided
  • 1/2 tsp salt divided
  • 1/2 tsp ground pepper divided
  • 2 Tbsp balsamic vinegar
  • 1 tsp maple syrup
  • 2 tsp dijon mustard
  • 8 cups packed baby spinach roughly chopped
  • 1 medium apple diced
  • 1/2 cup diced sharp Cheddar cheese
  • 1/2 cup toasted chopped pecans


  • 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.


Recipe from Eating Well.
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