This fall chopped salad has all the colors and flavors you love about autumn! It will easily grace any table, for any occasion.
If you’re looking for a fall 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 following video for avocado mango salad is a Kudos Kitchen recipe I think you’ll also enjoy.
**Please Note – The printable recipe card with detailed instructions, complete ingredient measurements, and nutritional information for making fall chopped salad is available near the end of this post.Jump to Recipe
The ingredient list for making this fall chopped salad;
**Note – The following lists of ingredients contain affiliate links (highlighted in blue) for your consideration and shopping convenience.
- Romaine lettuce
- Brussels Sprouts
- Butternut Squash
- Dried Cranberries
- Sunflower Seeds
- Maple Syrup
- Olive Oil
- Ground Nutmeg
- Salt and Pepper
The dressing ingredients;
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!
Can the bacon be omitted from this fall salad?
Sure! If you’re not a fan of bacon, 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.
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.
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 this amazing autumn salad recipe;
- 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.
Listed below are some products I think you may find useful for salad preparation, and presentation.
For more delicious salad recipes, please click on the titles below;
- Rubbed Kale Salad with Fresh Berries (pictured below) from (yours truly) Kudos Kitchen – “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) from (yours truly) Kudos Kitchen – “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) from (yours truly) Kudos Kitchen – “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) from (yours truly) Kudos Kitchen – “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!
Below is the printable recipe card for today’s chopped fall salad.
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!
This Fall Chopped Fruit & Vegetable Salad has all the colors and flavors of fall and can easily grace any table for any occasion.
- 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 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
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 fall chopped salad recipe as much as I’ve enjoyed bringing it to you.
**Note – The post above includes affiliate links. As always, I truly thank you for your support!