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Autumn Chopped Salad with Creamy Poppyseed Dressing is all of your fall salad dreams come true! Crisp chopped apples, pears, romaine lettuce, crunchy pecans, bacon, cranberries and feta cheese combine in a creamy dressing to bring you one unforgettable salad!Â
You guys. Stop what you are doing and make this salad. Oh my gosh. I have had a lot of salads in my day and especially lately because I am trying to lost the baby weight. I am making salads all of the time. But this one became an instant favorite. I could eat it every single day for the rest of my life.
This salad is screaming fall. And lets hope that it eventually brings cooler weather with it. It has got crisp fall apples, pears, romaine lettuce, crunchy pecans, feta cheese, cranberries and bacon. This is seriously a salad recipe for pure deliciousness. I actually loved that it was a chopped salad because it made it easier to eat.
The real star of the salad is the creamy poppyseed dressing. It is the absolute perfect finishing touch to this salad. It is a little bit of sweet and tangy and my absolute favorite. I use the same recipe for creamy poppyseed dressing because it is the very best. And it went perfect with this fall salad.
This salad has been on repeat since I made it last week! I loved every single ingredient in this salad. Plus it has bacon. Bacon adds a bit of heartiness and awesome flavor to the salad. And everything is better with bacon… Am I right?
You will not regret making this salad and I know that it will become a favorite at your house as well!
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Autumn Chopped Salad with Creamy Poppyseed Dressing
Ingredients
- 4 cups romaine lettuce chopped
- 1 barlett pear diced
- 1 red apple diced (I used gala)
- 5 thick sliced bacon cooked and chopped
- 1/4 cup dried cranberries
- 1/4 cup pecans chopped
- 1/4 cup feta cheese
Creamy Poppyseed Dressing:
- 1/3 cup mayonnaise
- 1/4 cup 2% milk
- 3 tablespoons sugar
- 4 teaspoons cider vinegar
- 2 teaspoons poppy seeds
Instructions
- In a large bowl combine romaine, pear, apple, bacon, cranberries, pecans and feta cheese. Toss.
- To make the creamy poppyseed dressing: Whisk together mayonnaise, milk, sugar, cider vinegar, and poppyseeds. Add desired amount to the salad and toss.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’ve made this salad twice in the last 2 weeks for luncheons. It’s so very good!! I used 50/50 salad mix & romaine and used honey roasted pecans the first time & honey roasted shivered almonds the 2nd time…both were good. I added some honey mustard to store bought Marzetti’s poppyseed dressing for a little more kick. The 2nd time, I served the dressing on the side which worked better. Everyone at both luncheons loved it and went back for seconds. Thanks for this keeper recipe!
Do you think walnuts would work instead of pecans?
Yes! That would be delicious!
How do keep apple from turning brown? But of lemon juice?
Yes! Just toss them in some lemon juice before adding them in.
Super Delicious!! My family and friends loved it and will be a must every Thanksgiving!! Might substitute the apples next time because they turn brown easily the next day, but overall I strongly recommend this recipe! Thanks! 🙂
I make this salad all the time for my school potlucks. The teachers love it. I’ve used chopped kale every time and store bought poppy seed salad dressing with great success. Thanks for the awesome recipe!
Hi! I am excited to make this for thanksgiving and had a question: Does cider vinegar mean apple cider vinegar?
Yes!
Love this. I use refrigerated poppy seed dressing which is delicious!!
Can you make the dressing ahead of time?
Yes! This dressing will last about 3 to 4 days refrigerated.
2 substations I would have to make: the pears and feta cheese.
My husband said it was the best salad ever. I did “cheat” for the sake of time, and just bought the Kraft Creamy Poppyseed dressing. I’m sure that the homemade would taste even better, but we loved it nonetheless.