This Chopped Fall Fruit & Vegetable Salad has all the colors and flavors of autumn and can easily grace any table, for any occasion.
If you’re looking for a fall salad with all the colors of fall and can be eaten as a main course or side dish, then look no further!
I made this salad to bring to a dinner party a couple of weeks ago, and it was such a hit that I was asked to blog about the recipe as soon as possible!
**Please Note – The printable recipe card with detailed instructions, complete ingredient measurements, and nutritional information for making Chopped Fall Fruit & Vegetable Salad is available near the end of this post.
The ingredient list for the salad;
- Romaine lettuce
- Brussels Sprouts
- Butternut Squash
- Dried Cranberries
- Sunflower Seeds
- Maple Syrup
- Olive Oil
- Salt and Pepper
Eating with your eyes is almost as important as pleasing your taste buds. Today’sChopped Fall Fruit & Vegetable Salad will delight both those senses.
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 the Thanksgiving table because it’s crazy delicious!
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 Chopped Fall Fruit & Vegetable Salad, I used all of those ingredients in this salad along with some dried cranberries, sunflower seeds, crunchy romaine lettuce, and (for my husband) plenty of BACON!!
The advanced preparation;
- 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.
To complement the fall theme of this salad, I made a quick fall vinaigrette to drizzle over the top which really added to the flavor of this scrumptious salad.
The dressing ingredients;
- Walnut oil
- Pumpkin vinegar
- Dijon mustard
- Salt and pepper
However, this salad would be perfectly delicious with whatever type of dressing is your favorite. A chunky Blue cheese, in particular, comes to mind.
I’ll leave a few Amazon affiliate links for the pumpkin vinegar and walnut oil down below if you’re interested in purchasing it.
Making the dressing is easy;
- Add the walnut oil, pumpkin 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.
*Note – this dressing would also work as a marinade for seafood and chicken.
**By clicking on the Amazon affiliate photos below, you’ll be taken directly to Amazon.com to purchase these items, if desired. As always, you are under no obligation to do so.
Now that the dressing is made, let’s assemble the Chopped Fall Fruit & Vegetable Salad.
- You can 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.
- 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).
- 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.
- 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.
- This salad will keep, well covered in the refrigerator for 1-2 days, without dressing.
Since I LOVE cooking with butternut squash and Brussels sprouts (sometimes together and sometimes separately), below, you’ll find some of my all-time favorite recipes which utilize these seasonally delicious autumn ingredients.
By clicking on the recipe titles, you’ll be taken directly to that particular recipe. Each and everyone would be a flavorful and colorful addition to your Thanksgiving table.
- Baked Farro with Butternut Squash and Brussels Sprouts
- Spinach and Butternut Squash Noodle Casserole
- Roasted Butternut Squash and Veggie Soup
- Sweet Savory Roasted Brussels Sprouts with Apples
- Maple Mustard Chicken Thigh Sheet Pan Supper with Brussels Sprouts and Sweet Potatoes
Below is the printable recipe card for today’s Healthier Blueberry Peach Pancakes. If you’ve enjoyed this recipe and look forward to making it (or have already made it), I’d appreciate if you’d take a moment to give it some feedback by way of stars near the comment section at the end of this post. Thank you so much!
- 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
- 1 cup walnut oil or your favorite finishing oil
- 3/4 cup pumpkin vinegar or your favorite balsamic
- 1½ tablespoons Dijon mustard
- 1 clove garlic minced
- salt and pepper to taste
Toss the butternut squash and Brussels sprouts in a large bowl with olive oil, pure maple syrup, salt, pepper, and nutmeg.
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)
Cook and crumble the bacon. Refrigerate if making in advance.
Layer the chopped romaine lettuce, cooked and cooled butternut squash and Brussels sprouts, chopped apples and pears, dried cranberries, bacon, and sunflower seeds.
Season lightly with salt and pepper, if desired.
Chill until serving.
Add all ingredients into a jar or container with a tight-fitting lid. Shake.
Refrigerate any unused portion.
Lightly drizzle the dressing onto the salad and toss before serving. Serve with additional dressing on the side if desired.
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.
I hope you’ve enjoyed this recipe for Chopped Fall Fruit & Vegetable Salad as much as I’ve enjoyed bringing it to you.
Should you have any questions regarding this recipe or anything else you see on my site, please don’t hesitate to contact me directly or leave me a comment in the comment section below. I will always reply to your questions as quickly as possible.
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Until we eat again, I hope you have a delicious day!
**The post above includes affiliate links. When I find a great product or service, I like to share it with my readers. Sometimes I use affiliate links so I can earn a small commission for my recommendations. As always, I thank you for your support!