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Autumn Harvest Chopped Fruit & Vegetable Salad with Butternut Squash and Bacon
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4.65 from 14 votes

Fall Chopped Salad

This Fall Chopped Fruit & Vegetable Salad has all the colors and flavors of fall and can easily grace any table for any occasion.
Prep Time30 mins
Total Time30 mins
Course: healthy main course
Cuisine: American
Keyword: chopped fruit and vegetable salad, Chopped salad, fall chopped salad, Thanksgiving chopped salad
Servings: 10 cups
Calories: 219kcal
Author: Renee - Kudos Kitchen


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


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.



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.


Serving: 1grams | Calories: 219kcal | Carbohydrates: 33g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 536mg | Fiber: 7g | Sugar: 20g