This delicious Fall Chopped Salad has all the colors and flavors you love about the season! With roasted vegetables and fresh fall fruit, this seasonal fall salad will easily grace any table, for any occasion.
Salads should always be eaten with the eyes first and then savored with the taste buds. If you don't think you're a salad lover I hope you'll reconsider and try any one of the following deliciously colorful salad offerings: Avocado and Orange Salad, Summertime Chopped Salad, and my ever popular Copycat Sunflower Crunch Kale and Cabbage Salad.
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Table of Contents Found Here
- Why you'll love this seasonal fall salad:
- The ingredient list:
- The ingredient list for the pumpkin vinaigrette:
- Kitchen tools and equipment needed:
- Why this fall salad recipe works:
- Can the bacon be omitted from this fall salad?
- Is it necessary to roast the Brussels sprouts and butternut squash for this autumn salad recipe?
- Make it a complete meal:
- Tips for making this fall chopped salad:
- What dressing is best for this salad?
- How to make pumpkin vinaigrette:
- How to make fall chopped salad:
- Additional delicious salad recipes:
- Printable Recipe Card
- Please comment if you've made this recipe.
Why you'll love this seasonal fall salad:
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!
The ingredient list:
*Please note that the exact measurements along with a "shop the recipe" feature from Instacart and Walmart is available inside the printable recipe card.
- Romaine lettuce
- Apples
- Pears
- Bacon
- Brussels Sprouts
- Butternut Squash
- Dried Cranberries
- Sunflower Seeds
- Maple Syrup
- Olive Oil
- Ground Nutmeg
- Salt and Pepper
The ingredient list for the pumpkin vinaigrette:
- Apple Cider Vinegar
- Pumpkin Seed Oil
- Dijon Mustard
- Garlic
- Salt and Pepper
Kitchen tools and equipment needed:
- chef's knife
- cutting board
- baking sheet
- aluminum foil (optional)
- plastic wrap (optional for storage)
- spatula
- large bowl
- measuring cups and spoons
- nutmeg grater or grater
- vegetable peeler
- salad dressing shaker or mason jar with lid
- salad bowl
- salad tongs
- air-tight containers (for storage)
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 incredibly delicious!
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.
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Make it a complete meal:
Check out my delicious recipe for fast and easy Apple Corn Chowder that would make a fabulous accompaniment for today's chopped salad. The flavors and textures will compliment each other nicely!
This recipe for Cheddar Bay Biscuits is my delicious take on the biscuits available at Red Lobster. I like to call these BETTER cheddar bay biscuits, because they are.
They'll think you bought these delicious Puff Pastry Apple Turnovers at the bakery, but you made them at home, and it was quick and easy! TA-DA!!
Tips for making this 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.
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 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.
- 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.
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.
Chopped Chicken Salad with Fresh Peaches from Life, Love, and Good Food
Sunflower Crunch Salad (pictured below)
Crunchy, healthy, and completely addictive. This Sunflower Crunch Salad has it ALL going on!!
- Butternut Squash Arugula Winter Salad from What's Cookin' Italian Style Cuisine
- Healthy Avocado Mango Salad with Lime Vinaigrette (pictured below)
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.
- Roasted Sweet Potato and Arugula Salad from Coffee with Us 3
- Blood Orange Salad with Blueberries and Feta (pictured below)
Antioxidant-Rich Blood Orange Salad with Blueberries & Feta is layered with wonderful flavors, colors, and textures. Eating healthy never tasted so good!
- Fall Chopped Salad (pictured below) THIS IS THE PLACE!!
When you make today's recipe (and I hope that you will), I'd appreciate it if you'd take the time to come back and give it a star rating along with a comment on why you rated as you did.
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Printable Recipe Card
Fall Chopped Salad with Fruit and Roasted Veggies
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
- ⅛ 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
- ¾ cup apple cider vinegar or your favorite balsamic
- 1½ tablespoons Dijon mustard
- 1 clove garlic minced
- salt and pepper to taste
Instructions
- Preheat the oven to 425 degrees F (220 degrees C).
To make the salad:
- 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.
To make the dressing:
- 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.
Notes
Nutrition
I sincerely hope you've enjoyed this stunningly delicious fall chopped salad recipe as much as I've enjoyed bringing it to you.
Should you have any questions or comments regarding anything you've seen on my site, please don't hesitate to reach out to contact me. It is always my distinct pleasure to get back with you just as soon as I possibly can!
Thank you so much for visiting me today in my Kudos Kitchen. I hope you found something you'll love and that you will come back and visit me often. Please know that there is always room for you around my kitchen table!
Until we eat again, I hope you have a delicious day!
Beth says
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 says
Not me, that's for sure. LOL
Thanks, Beth!
Shadi Hasanzadenemati says
Love how simple and easy this recipe is! I'll be making it again!
Renée says
Awesome. Thanks, Shadi!
Whit says
Awesome recipe. LOVE this salad! Delicious blend of flavors. My whole family gives it 5 stars!
Renée says
I appreciate that, Whit! Thanks so much!
Renee
Taryn says
This salad is beautiful. I love all the vibrant colors! Great recipe 🙂
Renée says
Thank you. Glad you think so, too!
Jennifer Farley says
I love everything in this! It's so good!
Renée says
Thanks so much!!
Sarah Averett says
I love all of the autumn veggies in this! I have been obsessing over Brussels sprouts and butternut squash lately, so I'm really excited to try this. Thank you!
Renée says
You're going to absolutely love it. It's always a hit whenever it's served. Enjoy, and thanks!!!
Agness of Run Agness Run says
I would have never mixed fruits and vegetables in a single dish, Renée! However, after seeing your recipe, I will have to give it a try. Can I use agave syrup instead of maple syrup?
Renée says
It would definitely work as a sweetener. I used the maple syrup to mimic the fall flavors I was using in the salad, but I'm sure the agave would work. Or, you could leave it out altogether. I know you will love this salad, Agness. It's delicious and healthy.