Autumn Harvest Chapped Fruit & Vegetable Salad with apples and pears

Fall Chopped Salad

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This fall chopped salad has all the colors and flavors you love about autumn! It will easily grace any table, for any occasion.

Chopped Fall Fruit & Vegetable Salad with Bacon and Cranberries - kudoskitchenbyrenee.com

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

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

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.

The dressing ingredients;

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

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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, 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.

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 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.
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.

Listed below are some products I think you may find useful for salad preparation, and presentation.

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

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.”
vertical image of kale berry salad with carrots, kale, broccoli, and a salad server.
  • Sunflower Crunch Salad (pictured below) from (yours truly) Kudos Kitchen – “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.
  • 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.
Closeup photo of an avocado mango salad with blueberries and pistachios.
  • 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!
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 Thanksgiving chopped salad with bacon, Brussels sprouts, butternut squash and sunflower seeds.

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!

4.43 from 7 votes
Autumn Harvest Chopped Fruit & Vegetable Salad with Butternut Squash and Bacon
Fall Chopped Salad
Prep Time
30 mins
Total Time
30 mins
 

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

Course: healthy main course, Side Dish, Vegetables
Cuisine: American
Keyword: chopped fruit and vegetable salad, Chopped salad, fall chopped salad, Thanksgiving chopped salad
Servings: 10 cups
Calories: 219 kcal
Renee – Kudos Kitchen: Renée
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
  • 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.

Recipe 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 Facts
Fall Chopped Salad
Amount Per Serving (1 g)
Calories 219 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g6%
Cholesterol 1mg0%
Sodium 536mg23%
Potassium 753mg22%
Carbohydrates 33g11%
Fiber 7g29%
Sugar 20g22%
Protein 4g8%
Vitamin A 19485IU390%
Vitamin C 30.9mg37%
Calcium 105mg11%
Iron 2.8mg16%
* Percent Daily Values are based on a 2000 calorie diet.

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

I hope you’ve enjoyed this 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 contact me directly or leave me a comment in the comment section below. It is always my distinct pleasure to get back to you with a reply just as soon as I possibly can!

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Kudos Kitchen by Renée ~ Cooking up artistically delicious family-friendly dishes from my Kudos Kitchen to yours!

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

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

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15 Comments

  1. 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?

    • 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.

  2. Pingback: Healthy Holiday Side Dishes

  3. Sarah Averett

    5 stars
    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!

  4. Jennifer Farley

    5 stars
    I love everything in this! It’s so good!

  5. 5 stars
    This salad is beautiful. I love all the vibrant colors! Great recipe 🙂

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

  7. Shadi Hasanzadenemati

    5 stars
    Love how simple and easy this recipe is! I’ll be making it again!

  8. 5 stars
    This salad looks so flavorful and elegant! I liked that you answered whether you could omit the bacon, but who wants to omit bacon??? 😉

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