Autumn Chopped Salad

What Makes Autumn Chopped Salad So Special

There’s something truly magical about the crisp crunch of romaine, the sweet-tart pop of a cranberry, and the creamy tang of goat cheese all mingling together in one bowl. This Autumn Chopped Salad recipe is a symphony of textures and flavors that perfectly captures the essence of the season. It’s the kind of dish that makes you wonder, what is typically in an autumn chopped salad that makes it so irresistibly good?

I first shared a version of this harvest chopped salad at a friend’s Thanksgiving potluck years ago, and it’s been a requested favorite ever since. The secret, I’ve found, is in the chopping—everything is a similar, bite-sized piece so you get a little bit of every wonderful ingredient in each and every forkful.

Table of Contents

Table of Contents

Ingredients You’ll Need

• 1 large head of romaine lettuce, chopped
• 1 medium apple, cored and chopped
• 1 ripe pear, cored and chopped
• 1 cup candied pecans
• 1/2 cup dried cranberries
• 4 ounces crumbled goat cheese
• 1/3 cup extra virgin olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon pure maple syrup
• 1 teaspoon Dijon mustard
• Salt and black pepper to taste

Estimated Prep & Cook Time for Autumn Chopped Salad

Prep time: 15 minutes

Cook time: 0 minutes

Total time: 15 minutes

Step-by-Step Instructions

Step 1: Prepare the Greens

Wash and thoroughly dry the romaine lettuce, then chop it into bite-sized pieces. A salad spinner is my best friend for this task!

Step 2: Chop the Fruit

Core the apple and pear, then chop them into small, similar-sized chunks. This ensures every bite is balanced.

Step 3: Combine the Salad

In a large salad bowl, combine the chopped romaine, apple, pear, candied pecans, and dried cranberries.

Step 4: Make the Dressing

To make the vinaigrette, whisk together the olive oil, apple cider vinegar, maple syrup, and Dijon mustard in a small bowl.

Step 5: Season the Dressing

Season the dressing with a pinch of salt and a few grinds of black pepper. Give it one more good whisk.

Step 6: Dress the Salad

Just before serving, pour the dressing over the salad and toss gently to coat all ingredients evenly.

Step 7: Add the Cheese

Sprinkle the crumbled goat cheese over the top of the dressed salad.

Step 8: Serve

Serve immediately for the best texture and flavor. This healthy autumn salad is best enjoyed right away!

Pro Tips & Tasty Tweaks

Over the years, I’ve made this chopped salad recipe more times than I can count. Here are a few little secrets I’ve learned along the way to make it your own.

• Flavor Swap: Not a fan of goat cheese? Feta or even a sharp white cheddar would be lovely here.
• Diet Tweak: For a vegan version, simply omit the goat cheese and use maple candied pecans.
• Prep Fix: To prevent the apple and pear from browning, you can toss them with a tiny bit of lemon juice.
• Storage Tip: Keep the dressing separate and only toss with the amount of salad you plan to eat immediately.

Healthier Alternatives for Autumn Chopped Salad

This is already a wonderfully healthy autumn salad, but I often get asked, “Can I make it even healthier?” Absolutely! For a lighter version, swap the candied pecans for plain toasted pecans or walnuts. You can also reduce the olive oil to 1/4 cup—the maple syrup and mustard will still emulsify it into a gorgeous dressing. If you’re watching sugar, look for unsweetened dried cranberries.