Fall Chopped Salad – The perfect solution for those last days of summer when you’re craving the fall.
Still, temperature is relative. And the 90s are still hot. Which is why I’m celebrating fall with a chopped salad instead of soup.
Besides eating at least one a day, I’ve been popping them into everything these days–pairing them with peanut butter, sliding them into grilled cheese (divine!), and eating them in salads as often as possible.
Although it’s not exactly cozy, this salad tastes like fall. Honeycrisp apple, ripe pear, smokey bacon, sweet dried cranberries, salty cheese, crunchy cashews, and a creamy dressing to finish things off. If the weather actually feels fall-ish where you are, this would make a great lunch (pack dressing separately). If not, I recommend it for dinner with a side of warm cornbread.
Make this salad your own! Feel free to skip the cheese, add more bacon or some shredded/diced chicken for more protein, try out a maple or balsamic vinaigrette instead of the poppy seed dressing, substitute candied nuts for the cashews, or try a new variety of pear or apple!
- 4–6c romaine lettuce
- 1 apple, diced
- 1 pear, diced
- 3 slices bacon, cooked and crumbled*
- 1/4c dried cranberries
- 3–4 Tbsp cashews
- 3–4 Tbsp crumbled cotija, feta, or bleu cheese*
- 3–4 Tbsp creamy poppy seed dressing (I recommend Brianna’s brand if you’re not making your own)
- In your largest mixing bowl, toss together lettuce, apple, pear, bacon, cranberries, cashews and cheese. Add 3-4 Tbsp dressing and toss to coat, adding more dressing as necessary/desired.
*For a gluten free option, be sure your bacon is gluten free. Hormel Naturals Uncured is my favorite. For a dairy free version, skip the cheese. Brianna’s brand poppy seed dressing is dairy and gluten free.
Minimally adapted from Iowa Girl Eats