We’re nearly halfway into October, and the air has that specific Autumn “fresh yet slightly chilly” feel to it. Inspired by the kitchn, this Sheet Pan Autumn Salad recipe was exactly what I wanted after baking apple crisp earlier in the day. With healthy ingredients balanced with ciabatta bread for extra comfort, it’s an easy lunch or dinner option. Taking less than an hour to make, it was a great way to end my cooking and baking day while also ensuring that I was ready for upcoming Thanksgiving get-togethers.

Sheet Pan Autumn Salad Recipe

Ingredients

1 Medium (Approx. 1 1/2 lbs) Butternut Squash
15 oz can Chickpeas, drained and patted dry
1 Medium Red Onion, halved and thinly sliced, divided
2 Tbsps Olive Oil, plus more for drizzling
4 oz or 1/4 medium Loaf of Crusty Bread of Your Choice (Ciabatta/Sourdough), torn into 1-inch pieces
3 Sprigs (about 3 Tbsps) of Fresh Sage, stems removed and coarsely chopped
1 Medium (10 oz) Bunch Flat-Leaf Kale, stems removed and leaves torn into bite-size pieces
4 oz log Fresh Goat Cheese
1/3 cup Roasted Pecans or Walnuts, coarsely chopped (You can use raw pecans/walnuts; coarsely chop them and add to the baking sheet for the last 5 minutes of roasting.)
1/4 cup Dried Cranberries
A dash of Salt and Pepper

Maple Vinaigrette

2 Tbsps Apple Cider Vinegar (Or White Wine Vinegar, if necessary)
1 Tbsp Maple Syrup
2 tsps Dijon/Whole Grain Mustard
1 tsp Tamari or Soy Sauce
1/4 cup Extra-Virgin olive oil
Salt and Pepper

Instructions

Heat the oven to 425ºF.

Peel the butternut squash, halve lengthwise, and scoop out the seeds. Halve each piece lengthwise again, then cut crosswise into 1/2-inch thick slices. You should get about 4 cups. Place the squash, chickpeas, and half of the sliced onion on a rimmed baking sheet. Drizzle with 2 tablespoons olive oil and season with salt and pepper. Toss everything together so everything is coated evenly, and arrange into a single layer. Bake until the squash starts to soften and brown, about 20 minutes.

Scatter 4 ounces of the torn bread and chopped sage over the squash and drizzle with olive oil and a pinch of salt. Return everything to the oven and bake for about 10 minutes or until the chickpeas and bread are browned and crisp. Reminder that if using roasting pecans/walnuts, add them with five minutes left. Remove from the oven and allow this to cool until it’s safe to handle.

Dressing

Whisk 2 tablespoons of apple cider vinegar, 1 tablespoon maple syrup, 2 teaspoons Dijon mustard, and 1 teaspoon soy sauce together in a small bowl. Whisking constantly, slowly add 1/4 cup extra-virgin olive oil. Taste and season with salt and pepper as needed.

Assembly

Add 1 bunch of the torn kale leaves to the baking sheet, drizzle with 3/4 of the dressing, and gently toss to combine. Depending on the baking sheet, it may be difficult to toss. If so, carefully transfer everything into a large bowl, toss, then place it all on the baking sheet.

Drizzle with the remaining sliced onions and the remaining dressing. Crumble the goat cheese over the salad and add the chopped roasted pecans and dried cranberries, if using.

Note

If making ahead, the vinaigrette can be made up to 1 day ahead. Refrigerate it in an airtight container and always stir before using. Salad leftovers can be refrigerated in an airtight container for up to 3 days.

Enjoy!

Related:

Autumn Salad Recipe (I like Autumn salads, apparently!)
Salmon & Sweet Potato Salad
Feta and Roasted Vegetable Salad Recipe