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Featured image of a colorful Autumn Chopped Salad with seasonal ingredients.

Perfect Autumn Chopped Salad

This Autumn Chopped Salad is a vibrant celebration of fall flavors and textures, combining sweet, savory, crunchy, and creamy elements. It's a customizable dish featuring seasonal ingredients like apples, pecans, and roasted butternut squash, tossed in a tangy-sweet maple Dijon vinaigrette.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 6
Course: Salad
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups mixed greens Romaine, Kale, Spinach, Arugula
  • 1 Honeycrisp apple, diced
  • 1 Bosc pear, diced
  • 1/2 cup dried cranberries
  • 1/4 cup pomegranate seeds
  • 1 cup roasted butternut squash, diced
  • 1 cup shredded Brussels sprouts
  • 1/4 cup red onion, thinly sliced
  • 1 cup grilled chicken or roasted turkey, diced
  • 1/2 cup pecans or walnuts, toasted
  • 4 slices bacon or pancetta, cooked and crumbled
  • 4 ounces goat cheese or feta cheese, crumbled
  • 1/4 cup olive oil
  • 2 tablespoons maple syrup
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 clove garlic, minced
  • Salt to taste
  • Pepper to taste

Equipment

  • Large bowl
  • Small bowl
  • Whisk
  • Cutting board
  • Knife
  • Measuring cups
  • Measuring spoons
  • Baking sheet
  • Oven

Method
 

  1. Preheat oven to 400°F (200°C). Dice butternut squash and toss with olive oil, salt, and pepper. Roast for 20 minutes, or until tender.
  2. Wash, chop, and dice all of your ingredients.
  3. In a large bowl, combine the mixed greens.
  4. Arrange the apples, pears, dried cranberries, pomegranate seeds, roasted butternut squash, shredded Brussels sprouts, red onion, grilled chicken or turkey, pecans or walnuts, bacon or pancetta, and cheese on top of the greens.
  5. In a small bowl, whisk together olive oil, maple syrup, apple cider vinegar, Dijon mustard, minced garlic, salt, and pepper until well combined.
  6. Just before serving, drizzle the dressing over the salad. Don't overdress it!
  7. Gently toss the salad to combine the ingredients.
  8. Serve immediately and enjoy!

Notes

Chop all ingredients into small, bite-sized pieces for easier eating. Don't overdress the salad to prevent it from becoming soggy. Toast nuts to enhance their flavor. Massage kale with olive oil to soften it. Prepare ingredients ahead of time and store separately, but dress the salad just before serving. For variations, omit meat and cheese for a vegetarian/vegan option, substitute nuts with seeds for a nut-free version, or add cooked quinoa, farro, or barley for a heartier salad. Store leftovers in an airtight container in the refrigerator for up to 2 days.