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Autumn Chopped Salad

Autumn chopped salad combines crisp romaine, apple, pear, dried cranberries, cheddar, and toasted pecans with a tangy maple-Dijon dressing. Toss everything just before serving for a fresh, crunchy fall salad.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

For the dressing
  • 0.33 cup extra-virgin olive oil
  • 2 tbsp apple cider vinegar
  • 1 tbsp pure maple syrup
  • 1 tsp Dijon mustard
  • 0.25 tsp kosher salt
  • 0.125 tsp black pepper
For the salad
  • 0.5 cup raw pecan halves
  • 8 cups romaine lettuce chopped
  • 1 apple medium, cored and cut into 1/2-inch pieces
  • 1 pear medium, cored and cut into 1/2-inch pieces
  • 0.5 cup dried cranberries
  • 4 oz sharp cheddar cheese cut into 1/2-inch cubes

Equipment

  • 1 skillet

Method
 

Make the dressing
  1. In a small bowl, whisk together the olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper until combined.
Assemble the salad
  1. Toast the pecans in a dry skillet over medium heat for 3 to 5 minutes, stirring often, until fragrant.
  2. Transfer the pecans to a plate to cool.
  3. In a large salad bowl, combine the romaine, apple, pear, cranberries, cheddar, and cooled pecans.
  4. Toss with the dressing just before serving.

Notes

For the best crunch, toss the salad with dressing just before serving. Refrigerate leftovers in an airtight container for up to 2 days, keeping the dressing separate when possible; freezing is not recommended. For a dairy-free option, use dairy-free cheddar.