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Chopped Autumn Salad with Maple Vinaigrette

Author: Anita's Table Talk


  • 6 cups chopped lettuce/greens romaine, iceberg, spinach—your choice
  • 3-4 slices bacon cooked crisp and crumbled
  • 1 pear chopped into small dice
  • 1 apple chopped into small dice (I use Honeycrisp or Granny Smith)
  • ⅛-¼ cup chopped red onion optional and to taste
  • ¼ cup candied pecans or roasted pecans chopped
  • ¼ cup dried cherries or cranberries
  • ¼ cup pomegranate seeds optional
  • ¼ cup crumbled feta cheese crumbled blue cheese or goat cheese also works
  • ¼ cup Maple Vinaigrette can use or more or less to taste
  • Maple Vinaigrette Ingredients
  • cup cider vinegar
  • 3 Tablespoons pure maple syrup
  • 1 Tablespoon Dijon mustard
  • cup olive oil
  • salt and pepper to taste start with ¼ teaspoon each


  • For the Salad: COMBINE lettuce/greens, bacon, pear, apple, pecans, dried cherries or cranberries, pomegranate seeds, chopped red onion, and cheese into a very large bowl.
  • ADD vinaigrette to taste.
  • TOSS salad until all of the lettuce is lightly covered. SERVE.
  • For the Maple Vinaigrette: COMBINE cider vinegar, maple syrup and Dijon mustard in a medium bowl. SLOWLY whisk in oil until completely blended.
  • ADD salt and pepper to taste. COVER and REFRIGERATE.


A little added grilled or roasted chicken to this salad will make this a full meal.