Description

Autumn Chopped Salad is a vibrant and hearty fall-inspired dish featuring roasted sweet potatoes, crisp apples, smoky turkey bacon, tangy cranberries, and toasted nuts tossed in a maple Dijon vinaigrette. Perfect for Thanksgiving, cozy family gatherings, or healthy weeknight meals — it’s a crunchy, colorful celebration of seasonal flavor.

Ingredients

Scale

For the Salad:

6 cups chopped romaine lettuce
1 large sweet potato, peeled and cubed
1 apple (Honeycrisp or Fuji), chopped
4 slices cooked turkey bacon or vegetarian alternative, crumbled
½ cup dried cranberries
½ cup toasted pecans or walnuts
½ cup crumbled feta or goat cheese
Optional: ½ cup cooked orzo (for a grain-based variation)

For the Dressing:

⅓ cup olive oil
2 tablespoons apple cider vinegar
1 tablespoon maple syrup
1 teaspoon Dijon mustard
Salt and black pepper, to taste

Instructions

Roast the Sweet Potatoes: Preheat oven to 400°F (200°C). Toss cubed sweet potatoes with olive oil, salt, and pepper. Roast for 20–25 minutes until tender and golden, then set aside to cool.
Prepare the Ingredients: While potatoes roast, cook bacon until crisp and crumble. Chop lettuce, apples, and nuts.
Make the Dressing: In a small jar, combine olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper. Shake or whisk until emulsified.
Assemble the Salad: In a large bowl, combine lettuce, roasted sweet potatoes, apples, cranberries, nuts, cheese, and orzo (if using). Pour dressing over and toss gently.
Serve: Enjoy fresh as a side or main dish. The balance of textures and flavors makes every bite irresistibly satisfying.

Notes

For best freshness, store dressing separately and add before serving.
Substitute sweet potatoes with roasted butternut squash or carrots.
Use pears or pomegranate seeds instead of apples for variation.
To make vegan, skip the cheese or use a dairy-free version.
Can be served slightly warm or chilled — both are delicious.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Salad, Holiday, Healthy Recipes
Method: Roasted
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 360
Sugar: 14g
Sodium: 310mg
Fat: 22g
Saturated Fat: 5g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 5g
Protein: 8g
Cholesterol: 20mg

Keywords: Autumn Chopped Salad, Fall Salad, Thanksgiving Salad, Roasted Sweet Potato Salad, Apple Cranberry Salad, Maple Dijon Dressing, Healthy Fall Recipes, Lyndy’s Kitchen