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Crispy Harvest Chopped Salad: 10-Minute Easy Fall Recipe

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A hearty, textured autumn salad featuring crispy homemade croutons, massaged kale, roasted squash, and crisp apples, all tied together with a tangy apple cider vinaigrette.

Ingredients

  • Day-old sourdough bread, cubed
  • Unsalted butter, melted
  • Smoked paprika
  • Garlic powder
  • Salt and black pepper
  • Curly kale, stems removed and chopped
  • Green cabbage, shredded
  • Apples, cored and diced (Honeycrisp or Fuji)
  • Roasted butternut squash cubes
  • Dried cranberries
  • Walnuts, toasted
  • Apple cider vinegar
  • Extra virgin olive oil
  • Whole grain mustard
  • Honey
  • Dijon mustard
  • Sharp cheddar cheese, cubed or crumbled
  • Fresh parsley, chopped

Instructions

  1. Preheat oven to 400°F (200°C). Place cubed bread on a baking sheet.
  2. Drizzle bread with melted butter and sprinkle with smoked paprika, garlic powder, salt, and pepper. Toss to coat evenly.
  3. Spread bread in a single layer and bake for 8-10 minutes, flipping halfway, until golden brown and crisp. Let cool completely.
  4. Remove stems from kale and chop leaves into bite-sized pieces. Place in a large bowl.
  5. Add a pinch of salt and a tiny splash of olive oil to the kale. Massage with hands for 30 seconds to tenderize.
  6. Core and dice apples. Shred cabbage. If not using pre-roasted squash, roast cubes at 400°F for 20-25 minutes until tender.
  7. Toast walnuts in a dry pan for 2-3 minutes until fragrant. Chop cheddar cheese into small cubes.
  8. In a small jar or bowl, combine apple cider vinegar, olive oil, honey, Dijon mustard, salt, and pepper. Whisk or shake vigorously until emulsified.
  9. Add shredded cabbage, diced apples, roasted squash, and dried cranberries to the bowl with massaged kale. Toss gently.
  10. Just before serving, add cooled croutons, toasted walnuts, and cheese. Pour vinaigrette over the top and toss again. Serve immediately.

Notes

Use day-old bread for croutons to ensure crispiness. Massage the kale to break down fibers. Add croutons and dressing only at serving time to maintain texture. For a gluten-free version, use GF bread or swap croutons for roasted chickpeas. For a protein boost, add grilled chicken or chickpeas.

Nutrition

Keywords: fall salad, harvest salad, crispy croutons, kale salad, apple cider vinaigrette, healthy dinner, quick recipes, autumn eating, roasted squash salad

Find it online: https://twirltaste.com/crispy-harvest-chopped-salad-10-minute-easy-fall-recipe/