Who Says Spinach Salads Are Only for Spring? This Autumnal Dish Is Perfect for the Current Season

This salad can be served as a side or main course. (Blaine Moats/TNS)

Use fall’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.

Fall Chopped Salad With Spinach, Butternut Squash, Apples, and Cheddar

Active Time: 30 minutes Total Time: 40 minutes

Serves 8

• 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
• 1/2 teaspoon salt, divided
• 1/2 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
• 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, the 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 nutrition per serving: 185 Calories, Total Fat: 13 g, Saturated Fat: 3 g, Cholesterol: 7 mg, Carbohydrates: 16 g, Fiber: 4 g, Total Sugars: 5 g, Added Sugars: 1 g, Protein: 5 g, Sodium: 255 mg, Potassium: 315 mg, Iron: 3 mg, Folate: 23 mcg, Calcium: 148 mg, Vitamin A: 11195 IU, Vitamin C: 32 mg.