Sweet, savory and smart: Autumn meal prep made easy

Fall opens the door to a bounty of vibrant flavors that turn a simple salad into a showstopper. I adore this Butternut Squash Chopped Salad — tender, roasted, caramelized squash meets crisp spinach, creamy cheddar, crunchy pepitas and sweet, chewy dates, all brought together with a luscious maple vinaigrette.

This salad isn’t just about flavor, it’s about practicality. The roasted butternut squash can be prepped once and used in multiple meals throughout the week.

The spinach is a true multitasker. Enjoy it fresh and crisp in salads, sandwiches and wraps, or sauté it for quick sides, casseroles or soups.

The maple vinaigrette is more than a dressing. It’s your secret weapon for fall cooking.

Use it on salads, drizzle it over roasted vegetables, marinate chicken or pork, or mix it into a pan sauce for poultry, pork or fish.

Seasonal, versatile and packed with nutrients, this salad helps you maximize autumn ingredients while keeping your week organized, flavorful and healthful.

Not only is this salad a feast for your taste buds, it’s good for your body, too. With fiber-packed greens, anti-inflammatory roasted squash and immunity-boosting ingredients, it’s a healthy pick any time of year.

Plus, it’s vegetarian, gluten-free, soy- and egg-free, and low in calories — basically, all the goodness without any of the fuss.

To assemble the salad: Make the Maple Vinaigrette. To the spinach, add the roast butternut cube mixture, drizzle on some of the dressing and toss well.

Top with cheddar cheese, apple, dates, pepitas, cranberries and pecans. Serve with extra dressing on the side.

Want to add protein? Oven-roasted chicken thighs are a natural match, bringing juicy, savory flavor to the salad, but it’s equally delicious with pork or salmon, especially a maple-glazed salmon, which echoes the dressing’s sweet and zesty notes beautifully.

This salad captures the very essence of fall — crisp, cozy and full of color. It’s a simple, nourishing way to celebrate the season while keeping mealtime effortless and flavorful.

Autumn Butternut & Spinach Salad With Maple Vinaigrette

Servings: 2 to 4

Ingredients

4 cups cubed butternut squash

1 red pepper, roughly chopped

1/2 red onion, sliced

1 to 2 tablespoons olive oil

1 tablespoon maple syrup

1 teaspoon garlic powder

1 teaspoon smoked paprika

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

1 (10 ounce) bag spinach (about 7 cups)

4 ounces cheddar cheese, diced (3/4 cups) or shredded (1 cup)

1 medium apple, diced

1/2 cup chopped dates

1/2 cup roasted, salted pepitas

1/2 cup dried cranberries

1/2 cup chopped pecans

Procedure

Preheat the oven to 425 degrees. Line a large sheet pan with parchment or foil. Spray with cooking spray. Toss the butternut squash, red pepper and onion with the olive oil, maple syrup, garlic powder, smoked paprika, salt and pepper. Spread on a baking sheet and roast for 20 to 25 minutes, tossing once or twice during cooking time.

To make ahead: Prepare the butternut squash mixture up to five days in advance and store it in an airtight container in the refrigerator. Double this recipe for more meal prep options.

Maple Vinaigrette

Ingredients

1/4 cup apple cider vinegar

2 tablespoons maple syrup

1 small garlic clove, finely minced or pressed

1/8 teaspoon freshly ground nutmeg

1/4 teaspoon kosher salt

Pinch black pepper

1/2 cup extra virgin olive oil

Procedure

Whisk together the vinegar, maple syrup, garlic, nutmeg, salt and a pinch of black pepper. Whisk in the olive oil until emulsified. This stores in the fridge for up to five days.