Chopped Salad with Spinach, Butternut Squash and Apples

a Thanksgiving salad
A Thanksgiving salad
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1 small (1 ½ lbs) Butternut squash peeled and cut into ½-inch dice, about 4 cups
2 cloves Garlic minced
3 tbsp Olive oil extra-virgin, divided
½ tsp Salt divided
½ tsp Black pepper ground, divided
2 tbsp Balsamic vinegar
1 tsp Maple syrup
2 tsp Dijon mustard
8 cups Baby spinach packed, roughly chopped
1 medium Apples Honeycrisp, diced
½ cup sharp Cheddar cheese diced
½ cup Pecans toasted chopped

Nutritional information


Chopped Salad with Spinach, Butternut Squash and Apples


Add color to your holiday plate with this vibrant Chopped Salad with Spinach, Butternut Squash and Apples! Light, healthy, and refreshing, this Thanksgiving chopped salad is perfect for a crowd and couldn’t be easy to prepare.

To make this chopped salad recipe, you can use any variety of winter squash, although the butternut squash is the best with its sweet and nutty flesh. Toss the diced squash with garlic, olive oil, and salt and black pepper. Roast, stirring once halfway through roasting, until tender. While the butternut squash roasts, in a large bowl, whisk together the olive oil, balsamic vinegar, maple syrup, Dijon mustard, and a pinch of each salt and black pepper. Add in the chopped fresh spinach, roasted squash, apples, Cheddar cheese, and toasted pecans and toss to coat. Serve this healthy and delicious salad at Thanksgiving or any holiday meal, and enjoy! 

To make the Chopped Salad with Spinach, Butternut Squash and Apples, you will need the following ingredients:

Ingridiens for Chopped Salad with Spinach, Butternut Squash and Apples

Steps to make Chopped Salad with Spinach, Butternut Squash and Apples


Preheat oven


Preheat the oven to 400 °F.


Prepare butternut squash


In a large bowl, toss together 4 cups diced butternut squash, 2 minced garlic cloves, 1 tablespoon extra-virgin olive oil, ¼ teaspoon salt, and ¼ teaspoon ground black pepper. Spread the butternut squash on a large rimmed baking sheet.




Roast, stirring once, for about 20 minutes or until tender.


Prepare dressing


In the meantime, whisk together the remaining 2 tablespoons extra-virgin olive oil, 2 tablespoons balsamic vinegar, 1 teaspoon maple syrup, 2 teaspoons Dijon mustard, and the remaining ¼ teaspoon each salt and black pepper in a large salad bowl.


Combine salad ingredients


Add in 8 cups roughly chopped baby spinach, the roasted butternut squash, 1 diced apple, ½ cup diced Cheddar cheese, and ½ cup toasted chopped pecans and toss to coat.



Serve immediately and enjoy!

This vibrant Chopped Salad with Spinach, Butternut Squash and Apples celebrates everything we love about fall. Packed with autumn’s crop of fresh spinach, butternut squash, and apples, it is tossed in a bright balsamic maple dressing. Made it? Let us know! Tag @cookmerecipes on Instagram and hashtag it #cookmerecipes

Lilly is an enthusiastic and cheerful young mom. She knows as well as any parent that children can be really picky when it comes to food. And she’s had plenty of experience trying to cook meals that are both tasty and nutritious, and able to satisfy the tastes of a fussy kid right away! To save you some precious time, Lilly's going to share with you all the tricks she learned the hard way, so you don’t have to! She has a wealth of recipes for quick and easy meals for kids and families on a budget.

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Total Reviews: 1

Fabulous salad! Thanks for sharing the recipe!

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