Skip to Content

Fall Chopped Salad

This fall chopped salad has all the colors and flavors you love about the season! With roasted vegetables and fresh fall fruit, it will easily grace any table, for any occasion.

*Disclaimer: this post may contain affiliate links where I can earn commissions from qualifying purchases made through links in this post.

If you’re looking for a beautiful salad with all the wonderful colors autumn has to offer, and one that can be eaten as a main course or side dish, then look no further!

I love making this harvest salad recipe often during the fall and winter season when Brussels sprouts and butternut squash are priced right and plentiful!

**Please Note – The printable recipe card with detailed instructions, complete ingredient measurements, and nutritional information for making this beautiful fall salad is available at the end of this post. OR you can hit the “jump to recipe” button (found above) to be taken directly to the recipe. 

CLICK ON THIS BOX TO LIKE AND SUBSCRIBE TO MY KUDOS KITCHEN YOUTUBE CHANNEL. SEE YOU THERE! 🙂

Closeup vertical photo of salad tongs holding a serving of Thanksgiving chopped salad.

The ingredient list for the fall chopped salad:

**Note – The following lists of ingredients contain affiliate links (highlighted in blue) for your consideration and shopping convenience.

The ingredient list for the pumpkin vinaigrette:

Kitchen tools and equipment needed:

Food Service Equipment & Supplies

This Chopped Fall Fruit & Vegetable Salad has all the colors and flavors of fall and can easily grace any table, for any occasion. - kudoskitchenbyrenee.com

Why this fall salad recipe works:

Eating with your eyes is almost as important as pleasing your taste buds. Today’s beautiful chopped salad recipe will delight both those senses.

I LOVE roasting butternut squash and Brussels sprouts in the fall. I also love the when autumn’s apples and pears are at their freshest and most flavorful.

Naturally, since this is a fall salad, I used those ingredients in this salad along with some dried cranberries, sunflower seeds, crunchy romaine lettuce, and (for my husband) plenty of BACON!!

With the wonderful jewel-tone colors of roasted butternut squash and Brussels sprouts combined with dried cranberries and bacon,  this salad a feast for the eyes and one that will be a welcome addition to any fall table because it’s crazy delicious!

Overhead colorful photo of a fall chopped salad with tongs and jewel tone veggies and fruit.

Can the bacon be omitted from this fall salad?

Sure!

If you’re not a fan of bacon, a vegetarian, or maybe you want to keep the calorie count down, feel free to leave the bacon out.

Is it necessary to roast the Brussels sprouts and butternut squash for this autumn salad recipe?

While it’s not completely necessary, it does add a depth of flavor and savory goodness to this salad that you wouldn’t get otherwise.

Roasting the vegetables makes them tender and adds a nutty flavor that pairs wonderful well with the sweetness of the fruit, and the tanginess of the pumpkin vinaigrette.

Closeup vertical photo of Thanksgiving chopped salad with bacon, Brussels sprouts, butternut squash and sunflower seeds.

Tips for making fall chopped salad:

  • Since this recipe calls for roasting the butternut squash and Brussels sprouts it takes a wee bit of advance preparation so when it’s time to make the salad all the ingredients are chilled and at the same temperature.
  • I recommend roasting the vegetables and cooking the bacon up to 2 days in advance and keeping them in the refrigerator until you’re ready to assemble the salad.
  • This advanced preparation will be a blessing on a busy day when you’re trying to put a big meal (like Thanksgiving) on the dinner table.
Overhead photo of a fall chopped salad on a plate with fork. Indian corn and fruit surround the plate.

What dressing is best for this salad?

This salad would be perfectly delicious with whatever type of dressing is your favorite. A chunky Blue cheese, in particular, comes to mind.

However, the following pumpkin vinaigrette recipe is one of my fall-time favorites! 😉

How to make pumpkin vinaigrette:

*Note – this dressing would also be amazing as a marinade for seafood and chicken.

  • Add the pumpkin oil, apple cider vinegar, Dijon mustard, minced garlic, salt and pepper in a jar with a tight-fitting lid.
  • Shake well to emulsify and refrigerate until ready to use.
  • Shake again before adding to the salad.

How to make Chopped Fruit & Vegetable Salad with Pumpkin Vinaigrette - kudoskitchenbyrenee.com

How to make fall chopped salad:

  • Prepare the roasted butternut squash and Brussels sprouts in advance by placing the chopped squash and cleaned and quartered Brussels sprouts in a large bowl.
  • Toss them with olive oil and maple syrup. Season them with salt, pepper, and freshly grated nutmeg.
How to make an Chopped Fall Fruit & Vegetable Salad - kudoskitchenbyrenee.com
  • Place the prepared vegetables on a baking sheet and roast them in a preheated 425-degree oven for 20 minutes.
  • Remove the vegetables and allow to cool.
  • Lay the bacon strips on a separate baking sheet and cook in the oven until crisp, watching carefully so it does not burn (approximately 20 minutes).
How to make an Chopped Fall Fruit & Vegetable Salad - kudoskitchenbyrenee.com
  • Once the bacon is cooked, drain on paper towels and cool.
  • The roasted vegetables and bacon can be made up to two days in advance and stored in the refrigerator until you’re ready to assemble the salad.
  • Up to 1 hour before serving, chop the bacon and romaine lettuce.
How to make an Chopped Fall Fruit & Vegetable Salad - kudoskitchenbyrenee.com
  • Place the chopped romaine in the bottom of a large salad bowl.
  • Chop two pears, and one apple.
  • Assemble the salad by layering the remaining ingredients, including the cooled, roasted butternut squash and brussels sprouts, dried cranberries, bacon, and sunflower seeds.
  • Drizzle the salad lightly with the prepared pumpkin vinaigrette before serving, if desired, or allow each person to add their own dressing when ready to eat.
How to make an Chopped Fall Fruit & Vegetable Salad - kudoskitchenbyrenee.com
  • This salad will keep, well covered in the refrigerator for 1-2 days, without dressing.
Salad tongs holding a large portion of fall chopped salad with Brussels sprouts, dried cranberries, and bacon.

For additional healthy salad recipes, click here to check out an amazing healthy salads recipe roundup I’ve put together for you!

Colorful title text vertical collage image of fall chopped salad with apples, pears, and butternut squash.

Additional delicious salad recipes:

Rubbed Kale Salad with Fresh Berries (pictured below)

“This kale salad with berries is a deliciously healthy side dish that takes only minutes to prepare. It’s chock full of Mother Nature’s healthiest ingredients and then topped with a homemade vinaigrette which has just the right amount of tang to complement the hearty kale.”

vertical image of kale berry salad with carrots, kale, broccoli, and a salad server.

Sunflower Crunch Salad (pictured below)

“Crunchy, healthy, and completely addictive. This Sunflower Crunch Salad has it ALL going on!!”

Colorful and bright sunflower crunch salad in a white bowl with a serving spoon.

Heart Healthy Avocado Mango Salad With Lime Poppy Seed Vinaigrette is a brightly flavored and satisfying salad. It makes a delicious dinner all by itself, or for some added protein add some cooked chicken breast or turkey. Your call. Your salad.

Closeup photo of an avocado mango salad with blueberries and pistachios.

Antioxidant-Rich Blood Orange Salad with Blueberries & Feta is layered with wonderful flavors, colors, and textures. Eating healthy never tasted so good!

Closeup vertical image of a blood orange salad with feta cheese, red onion, and blueberries.
  • Fall Chopped Salad (pictured below) THIS IS THE PLACE!!

Closeup vertical photo of fall chopped salad with bacon, Brussels sprouts, butternut squash and sunflower seeds.

Below is the printable recipe card along with the exact ingredient measurements and nutritional information for making today’s autumnal chopped salad with roasted vegetables and fresh fall fruit.

If you’ve made this recipe, or are excited to make this recipe, I’d appreciate it if you’d take a moment to leave it a star rating in the recipe card, along with a comment if you’re so inclined. Thank you. 🙂

Yield: 10 cups

Fall Chopped Salad

Autumn Harvest Chopped Fruit & Vegetable Salad with Butternut Squash and Bacon

This Fall Chopped Fruit & Vegetable Salad has all the colors and flavors of fall and can easily grace any table for any occasion.

Prep Time 30 minutes
Total Time 30 minutes

Ingredients

To make the salad;

  • 2 cups chopped butternut squash, approximately 1" pieces
  • 2 cups Brussels sprouts, trimmed and quartered
  • 2 tablespoons olive oil
  • ¼ cup pure maple syrup
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 1/8 teaspoon fresh grated nutmeg
  • 3 heads romaine lettuce
  • 1 cup cooked and crumbled bacon
  • 1 apple, seeded and diced
  • 2 bartlett pears, seeded and diced
  • ½ cup dried cranberries
  • ¼ cup salted sunflower seeds or pepitas

For the dressing;

  • 1 cup pumpkin seed oil, or your favorite finishing oil
  • 3/4 cup apple cider vinegar, or your favorite balsamic
  • 1½ tablespoons Dijon mustard
  • 1 clove garlic, minced
  • salt and pepper to taste

Instructions

To make the salad;

  1. Toss the butternut squash and Brussels sprouts in a large bowl with olive oil, pure maple syrup, salt, pepper, and nutmeg.
  2. Spread the prepared vegetables on a baking sheet and roast in a preheated 425-degree oven for 20 minutes. Remove and cool completely. (Refrigerate if making in advance)
  3. Cook and crumble the bacon. Refrigerate if making in advance.
  4. Layer the chopped romaine lettuce, cooked and cooled butternut squash and Brussels sprouts, chopped apples and pears, dried cranberries, bacon, and sunflower seeds.
  5. Season lightly with salt and pepper, if desired.
  6. Chill until serving.

To make the dressing;

  1. Add all ingredients into a jar or container with a tight-fitting lid. Shake.
  2. Refrigerate any unused portion.
  3. Lightly drizzle the dressing onto the salad and toss before serving. Serve with additional dressing on the side if desired.

Notes

Tools and equipment:

Baking sheets, chef's knife, cutting board, paper towels or napkins, jar with lid, large serving bowl, measuring cups, measuring spoons, large bowl

This dressing may also be used as a marinade for chicken or fish.

Nutrition Information

Yield

10

Serving Size

1 grams

Amount Per Serving Calories 219Total Fat 8gSaturated Fat 1gUnsaturated Fat 0gCholesterol 1mgSodium 536mgCarbohydrates 33gFiber 7gSugar 20gProtein 4g

Did you make this recipe?

I'm excited to see your creation. Please don't be shy and share a photo with me!

Thank you so much for visiting me here today in my Kudos Kitchen!

I sincerely hope you’ve enjoyed this stunningly delicious fall chopped salad recipe as much as I’ve enjoyed bringing it to you. 

Vertical photo of a fall chopped salad in a large bowl with a pear and apple in the background.

Should you have any questions or comments regarding this recipe or anything else you’ve seen on my site, please don’t hesitate to reach out to me. It is always my distinct pleasure to get back with a reply just as soon as I possibly can!

For more Kudos Kitchen recipe information, please follow me on my social medial channels (listed below), and don’t forget to TAG me @kudoskitchen with photos so I can view all your delicious recipe creations! It’s exciting for me when you share them, so don’t be shy!

Instagram, Pinterest, Facebook, and YouTube

Kudos Kitchen by Renee – BRINGING YOU EASY, ECONOMICAL, AND DELICIOUS DISHES TO FEED YOUR LOVED ONES!

Until we eat again, I hope you have a delicious day!

Kudos Kitchen by Renee Signature

**Note – The post above includes affiliate links. As always, I truly thank you for your support!

When I find a great product or service I like to share it with my readers. For additional information please view my privacy policy.

Spooning out the brains of a skull filled with brain food jello salad.
Previous
Brain Food Jello Salad
Overhead photo of two pilgrim pumpkin pies with indian corn and autumn leaves
Next
Pilgrim Pumpkin Pie

Beth

Wednesday 11th of September 2019

This salad looks so flavorful and elegant! I liked that you answered whether you could omit the bacon, but who wants to omit bacon??? ;)

Renée

Thursday 12th of September 2019

Not me, that's for sure. LOL Thanks, Beth!

Shadi Hasanzadenemati

Wednesday 11th of September 2019

Love how simple and easy this recipe is! I'll be making it again!

Renée

Thursday 12th of September 2019

Awesome. Thanks, Shadi!

Whit

Monday 9th of September 2019

Awesome recipe. LOVE this salad! Delicious blend of flavors. My whole family gives it 5 stars!

Renée

Thursday 12th of September 2019

I appreciate that, Whit! Thanks so much! Renee

Taryn

Wednesday 26th of December 2018

This salad is beautiful. I love all the vibrant colors! Great recipe :)

Renée

Wednesday 26th of December 2018

Thank you. Glad you think so, too!

Jennifer Farley

Wednesday 26th of December 2018

I love everything in this! It's so good!

Renée

Wednesday 26th of December 2018

Thanks so much!!

shares