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.