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Autumn Chopped Salad

Autumn Chopped Salad

  • Author: Paige Adams
  • Prep Time: 15 minutes
  • Cook Time: 25-30 minutes
  • Total Time: 40-45 minutes
  • Yield: Serves 6
  • Category: Salad
  • Method: Toss
  • Cuisine: American
  • Diet: Vegetarian


With roasted sweet potatoes, apples, pears, romaine, kale and sherry vinaigrette, this autumn chopped salad is all about the best flavors of fall.


  • For salad
  • 2 medium sweet potatoes (about 1 pound), peeled and diced
  • 1 tablespoon olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 hearts of romaine, chopped
  • 1 bunch lacinato kale, stems removed, leaves finely chopped
  • 1 crisp apple, diced
  • 1 pear, diced
  • 1/4 cup pumpkin seeds
  • 1/4 cup crumbled blue cheese
  • 2 scallions, thinly sliced
  • 1 tablespoon chopped fresh parsley
  • For vinaigrette
  • 1 garlic clove, minced
  • 2 tablespoons sherry vinegar
  • 1/4 cup olive oil
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper


  1. Preheat the oven to 400 degrees F.
  2. Toss the sweet potatoes with 1 tablespoon olive oil, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper on a sheet pan and spread into a single layer. Roast for 25-30 minutes until the sweet potatoes are tender and slightly browned at the edges.
  3. In a large bowl, combine the romaine, kale, apples, pears, pumpkin seeds, blue cheese, scallions, parsley and sweet potatoes.
  4. For the vinaigrette, whisk together the garlic, sherry vinegar, 1/4 cup olive oil, 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper and in a small bowl.
  5. Drizzle the vinaigrette in the salad before serving.

Keywords: fall salad, fall salad recipes, autumn salad