Autumn Harvest Chopped Salad


Autumn Harvest Chopped Salad with Maple Bourbon Dressing


1 cup
diced butternut squash
1⁄2 tablespoon
avocado oil
garlic powder & cayenne
8 cups
spring greens (coarsely chopped)
1⁄2 cup
Cooked Quinoa
1⁄2 cup
coarsely chopped honey roasted pecans (or sub plain pecans to keep vegan)
Avocado (pitted and diced)
1 cup
chopped brussels sprouts (raw --- approximately 4 brussels sprouts)
1⁄4 cup
diced red onion (optional)
1⁄3 cup
maple bourbon dressing* (recipe below)


*other optional add-ins include: honey goat cheese, pomegranate arils, and/or diced apples.


  1. Preheat oven to 425 degrees.
  2. In a small mixing bowl, stir cubed butternut squash, 1/2 tbsp avocado oil and cayenne + garlic powder to evenly coat. 
  3. Lay in a single layer on a baking sheet. 
  4. Bake for 15 minutes (checking at 10 and 12 min). Butternut cubes should get crispy and lightly browned, but not burned. 
  5. In a large salad bowl, combine all salad ingredients. 
  6. Pour dressing when ready to serve.
  7. Toss with salad tongs to thoroughly combine. 
  8. Enjoy!

Yields 8 Servings