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.
Servings: 10 cups
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
- 1½ 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