The addition of pears, pecans and cranberries give this chopped salad a touch of Autumn flavors. My friend Anne shared this Autumn Chopped Salad recipe with me at a fall soup swap. I love having soup and salad for lunch and it also makes an easy dinner meal. This Autumn Salad is so easy to throw together and is a nice change from a boring old romaine salad.
This recipe is also easy to customize according to your taste. You could use sliced almonds instead of pecans or apples in place of pears. The possibilities are endless.
When it comes to salads, I like lots of toppings. How about you? Are you a plain salad or lots of toppings kind of gal/guy?
| Autumn Chopped Salad | Print |
Author: Anne Putnam
Ingredients
- 6-8 C chopped romaine
- 2 medium pears, chopped
- 1 C cranberries
- 1 C chopped pecans
- 8 slices of bacon, cooked crisp and crumbled
- 4-6 oz feta cheese, crumbled
- Dressing
- T. Marzetti's Poppy Seed dressing (70%)
- Balsamic Vinaigrette (30%)
- Mix together
Instructions
- Mix all ingredients together in a large bowl and then top with dressing.
Linking to: Foodie Fridays, Treasure Box Tuesday
For another salad idea check out this St. Louis Spinach Salad which is a crowd pleaser.
Your salad looks delicious, Dawn! I am definitely trying it. I always make my own salad dressing though…I might have to find a recipe for poppy seed to do it because that is one I have never made. Pinning!
PS. Love the plate too!!
Thanks Michelle! I’m sure there is a poppy seed recipe out there and it’s probably healthier for you too 🙂