Autumn Chopped Salad

I enjoyed concocting this seasonal salad, packing it full of the colors, flavors, and textures of fall. And to tie it all together, a lovely fall-inspired maple vinaigrette to drizzle over top.

This would be a perfect addition to your Thanksgiving table. It will definitely be a part of our menu because right now, it’s my new favorite salad!

AUTUMN CHOPPED SALAD WITH MAPLE-DIJON VINAIGRETTE
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6-8 oz. Mixed lettuces (leaves torn or chopped)
1 pear
1 apple
1/4-1/2 c. dried cranberries or fresh pomegranate seeds
1/4-1/2 c. chopped pecans or walnuts
4 green onions, sliced (or chopped red onion, if you prefer)
2 strips bacon, cooked and crumbled (opt.)
2 oz. plain or honey goat cheese, crumbled

Wash and spin dry lettuce before placing in a large bowl. Top with pear, apple, onion, and dried cranberries. Drizzle with vinaigrette and toss to coat. Sprinkle salad with nuts, bacon, if using, and goat cheese. Serves 4.

MAPLE-DIJON VINAIGRETTE

2 Tbsp olive oil
1 Tbsp pure maple syrup
1 Tbsp whole grain Dijon mustard
1 tsp white wine vinegar
salt and pepper to taste

Combine all ingredients in a glass jar. Shake well.

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