This Autumn Chopped Salad is a crunchy, colorful medley that feels like leaf-peeping season on a plate. Inspired by European harvest markets and Southern potluck charm, it’s the kind of dish that turns simple produce into a global flavor experience.
Roasted sweet potatoes meet crisp apples and toasted pecans in a blend that’s both rustic and refined. The Dijon-maple vinaigrette adds just enough tang to balance the natural sweetness—a little French bistro, a little Alabama fall festival.
It tastes incredible next to Chicken, Tomato, and Eggs in Crispy Hash Brown Baskets—think café brunch meets countryside comfort. This salad isn’t just seasonal; it’s smart eating with texture, technique, and a dash of culinary curiosity.
Flavor Bomb Alert!
- I first made this salad after a farmers’ market stroll in Prague—who knew European squash and Alabama pecans could get along so well?
- The vinaigrette came from a chef’s trick in Lyon: use maple syrup as a binder and flavor booster—it’s now a permanent swap in my kitchen.
- I’ve started doubling the batch for weekday lunches; it holds up beautifully and actually improves overnight in the fridge.
- One time, I tossed in leftover roasted chickpeas for extra crunch—total game-changer if you’re craving plant-based protein.
- Since eating this regularly, I’ve noticed I feel full longer and snack less—ideal if you’re aiming for subtle weight loss without skipping comfort.
Autumn Chopped Salad Recipe
This colorful autumn chopped salad bursts with crisp apples and pears, salty bacon, tangy feta, crunchy peanuts, and sweet cranberries, all tossed in a tangy balsamic dressing. It’s a refreshing, flavor-packed dish perfect for fall gatherings, potlucks, or a festive side at dinner.
Equipment
- Large mixing bowl
- Cutting board
- Sharp knife
- Salad tongs or large spoon
- Measuring spoons
- Microwave-safe plate
- Paper towels
Ingredients
- 1 pear, chopped
- ¼ cup crumbled feta cheese
- 1 apple, chopped
- 6 cups chopped romaine lettuce
- ¼ cup dried cranberries
- 2 tbsp balsamic vinegar, or more or less
- 3 slices center-cut bacon
- ¼ cup store-bought Poppy Seed Salad Dressing
- ¼ cup peanuts, chopped
Instructions
- Place bacon strips between folded paper towels on a microwave-safe plate.
- Microwave for 1 minute, rotate the plate a quarter turn, and cook for another 30 seconds.
- Continue rotating and microwaving in 30-second intervals until the bacon is crisp.
- Allow it to cool, then chop.
- In a very large bowl, combine chopped bacon, romaine lettuce, diced pear, diced apple, peanuts, dried cranberries, and crumbled feta cheese.
- Add your preferred amount of salad dressing and a splash of balsamic vinegar.
- Toss everything together until evenly coated, then serve immediately.
Notes
- Use two different apple varieties (like Honeycrisp and Granny Smith) for a mix of sweet and tart flavors.
- Toast the peanuts lightly in a dry skillet to enhance their flavor and crunch.
- For even chopping, aim to dice all fruits and toppings to about the same size for balanced bites.
| Calories | 474kcal |
| Carbohydrates | 50g |
| Fiber | 10g |
| Fat | 27g |
| Protein | 14g |
| Cholesterol | 38g |
