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Autumn Chopped Salad

Autumn chopped salad combines crisp romaine, apple, pear, cranberries, pecans, and goat cheese with a tangy maple-Dijon dressing. Toss it just before serving for a fresh, crunchy salad with creamy, sweet, and tart bites.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 280
Ingredients Method Notes

Ingredients
  

For the dressing
  • 2 tbsp apple cider vinegar
  • 1 tbsp maple syrup pure
  • 1 tsp mustard Dijon
  • 0.25 tsp salt kosher
  • 0.125 tsp black pepper
  • 0.25 cup olive oil extra-virgin
For the salad
  • 2 romaine hearts, chopped and thoroughly dried
  • 1 apple medium, cored and diced
  • 1 pear medium, ripe, cored and diced
  • 0.25 cup red onion finely chopped
  • 0.5 cup dried cranberries
  • 0.5 cup pecans chopped
  • 4 oz goat cheese crumbled

Method
 

Make the dressing
  1. Whisk the apple cider vinegar, pure maple syrup, Dijon mustard, kosher salt, and black pepper in a small bowl.
  2. Slowly whisk in the extra-virgin olive oil until combined.
Assemble the salad
  1. Place the romaine, apple, pear, red onion, dried cranberries, pecans, and goat cheese in a large serving bowl.
  2. Add the dressing and toss gently to coat.
  3. Serve immediately.

Notes

Thoroughly dry the romaine so the dressing clings well. For best texture, store the undressed salad and dressing separately in the refrigerator for up to 2 days; store the dressing separately for up to 5 days. Freezing is not recommended. For a dairy-free option, omit the goat cheese.