We've been making this Chopped Autumn Salad for literally decades, and to this day it is still the most requested salad in our family! We have a go-to combination of juicy pears, crispy bacon, dried cranberries, sharp cheddar, and candied pecans tossed with fresh romaine and a shortcut balsamic poppy seed dressing. But we'll also share the variations we've tried over the years and what we've learned about how to best prep it ahead.

Whether for Thanksgiving, Christmas, or a casual evening at home, this Vegetable Side Dish is one you won't get tired of!

Autumn chopped salad with bottle of creamy balsamic dressing in background.

It doesn't seem to matter how much of this salad I make, we always run out! Is there any better compliment for a home cook?

This recipe was originally inspired by one we say on Espresso and Cream years ago. Over time and with several changes along the way, it has now become one of our most frequently made sides and even a favorite in our collection of Thanksgiving Recipes (when it makes the Thanksgiving list, you know it's good).

Recipe notes from Danielle & Misty

This is a salad that people actually get excited to eat! Personally, my favorite technique to really make it stand apart is the texture. Taking the time to truly cut everything small and evenly gives it a restaurant-quality texture that pays off every time.

We have also found that using high-quality ingredients will take you far in this recipe! The toppings are not complicated, but have the potential to really shine when you choose the best brands.

This salad is scrumptious!! I eat it all year. Sometimes I substitute apple for the pear.

⭐⭐⭐⭐⭐ - Laura

Ingredients for Autumn chopped salad

I won't explain the basics, but I do want to highlight a couple of ingredients that will take this salad from good to great. For a full list of ingredients and quantities, see the recipe card below.

Pears: I love red for adding fall color, but green pears work great here. You want to choose a pear that is ripe, but still firm so that it holds its shape when diced and provides extra texture.
Cheddar cheese: I really can't recommend using sharp or extra sharp cheddar enough, preferably Tillamook or Cabot brand. I think this is the most important ingredient to choose a higher-quality, because the flavor is so distinctive.
Pecans: We use this recipe to make homemade Maple Pecans. You can also opt to buy candied pecans. While you can use plain pecans, the extra crunch and sweetness are noticeable and highly recommended.
Bacon: As you can see in the photo above, thick-cut bacon produces the best results! Thin-sliced bacon tends to render down to very little meat, and those small pieces get lost in the salad. While we have substituted with bacon bits from the store in the past, we usually use this Oven Baked Bacon method to cook it ourselves because the flavor and texture are just much better. If you are aiming for a knock-your-socks-off salad, definitely bake it yourself.
Dressing: This is a shortcut dressing made by combining two store-bought options. The picture above shows the brands we commonly use, but you can use your favorite balsamic vinaigrette and poppy seed dressing. Don't skip the poppy seed dressing - it softens the flavor of the balsamic vinegar and adds a creamy texture this salad needs.

Helpful kitchen tools

How to make chopped Autumn salad

The first step is to prepare the bacon. Preheat your oven to 400°F. Line a sheet pan with parchment or foil, place the bacon on the sheet, and bake until crisp (about 20-30 minutes for truly thick slices).

Next, prepare the Maple Pecans according to the recipe (linked in the recipe card). You can make these up to 3-4 weeks in advance, if needed.

Adding ingredients for dressing in a small jar before mixing.

In a pint size mason jar, pour in half a cup of poppy seed dressing, then top with the same amount of balsamic dressing.

Finished creamy, sweet balsamic dressing in jar after mixing together.

Close the lid well and shake vigorously until well combined. You can make this up to 2 weeks ahead and store in the fridge.

Delicious red pear salad topped with all the tasty toppings.

Next, chop the romaine lettuce, pears, bacon, nuts, and cheese. The key here is to keep everything pretty uniform and small (about ½ - ¾ inch pieces). It takes a little bit of effort, but gives it the signature texture of a chopped salad.

Once all the ingredients are chopped, layer them in a large platter or bowl with the lettuce on the bottom and the toppings across the top.

Fall inspired chopped salad in bowl with sweet balsamic dressing.

Give the dressing another thorough shake before pouring it over the top of the salad. Toss everything together well and serve immediately.

Serving suggestions

These are some of the many other dishes we serve this salad alongside.

Variations

Nuts: Instead of pecans, we have used candied walnuts and pistachios.
Seeds: Instead of nuts, you can use pumpkin seeds or pepitas. They aren't quite as crunchy, but are still good!
Fruit: If pears are not in season or if they do not look great, apples are a really good option. Our favorites are Honeycrisp or Cosmic Crisp.
Dressing: If you don't have access to the dressings listed, this recipe would also pair well with a good apple cider vinegar dressing.

Partial bowl of autumn copped salad with tangy but sweet balsamic dressing.

Make ahead instructions

When I am serving this for a holiday or to a crowd, I like to do the prep ahead of time to make life easier. Here are the tricks I have learned over time.

- You can wash, dry, and cut the lettuce 1-2 days ahead. I like to store mine in the fridge in this salad spinner because it keeps the lettuce from turning brown on the edges.

- You can make and chop all of the toppings 1-2 days ahead of time except for the pears. Those should be cut last minute.

- You can make the dressing as directed and store in the refrigerator up to two weeks early.

- Lastly (and this is essential), store everything in separate airtight containers so that everything maintains the perfect texture (when stored together it will all start to get soggy).

Up close view of tossed salad showing chopped pears, diced cheese, bacon pieces, and candies pecans.

Tips & Tricks

Make sure the bacon is really crispy. Soggy bacon in a salad is a no-go.
For the best romaine texture, cut out the thick white core from each leaf before chopping. Then keep it stored in the fridge until serving to keep it crisp.
Wait to cut the pear until right before serving so that it doesn't turn brown.
I always suggest tossing the salad with the dressing before serving, rather than leaving the dressing on the side. The salad to dressing ratio always seems to turn out best that way.

Autumn Chopped Salad Recipe