Fall Chopped Salad with Fruit and Roasted Veggies
This Fall Chopped Fruit & Vegetable Salad has all the colors and flavors of fall and can easily grace any table for any occasion.
Servings: 10 cups
Calories: 448kcal
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
This dressing may also be used as a marinade for chicken or fish.
Leftovers may be stored in an airtight container in the refrigerator for up to 2 days.
Not recommended for freezing.
Nutrition
Serving: 1serving | Calories: 448kcal | Carbohydrates: 25g | Protein: 5g | Fat: 36g | Saturated Fat: 8g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 13g | Trans Fat: 0.03g | Cholesterol: 16mg | Sodium: 656mg | Potassium: 353mg | Fiber: 4g | Sugar: 16g | Vitamin A: 3874IU | Vitamin C: 24mg | Calcium: 45mg | Iron: 1mg
