Happy first day of fall! I had to celebrate with a big bowl of my Fall Chopped Salad because it’s got all the cozy flavors I love this time of year. There’s crisp romaine, shaved Brussels sprouts, sweet honeycrisp apple, chewy wild rice, sharp white cheddar, tart cranberries, and roasted pepitas for crunch. They’re all tossed in a maple vinaigrette that’s so simple but so good. The crispy prosciutto on top is a total game changer!
I also love how easy, quick, and flexible this salad is! You can make the salad ahead of time (as I mention in the FAQ below), make swaps of your choice (for your favorite grains, cheese, or anything else), or add chicken (or chickpeas) if you want a little extra protein. It’s hearty enough to be a meal on its own but still feels super fresh and bright. Honestly, once you try it, I think you’ll want to keep it in your fall dinner rotation (it’s a must-try!).
How To Make A Fall Chopped Salad
Here’s a video of how to make a Fall Chopped Salad! For another delicious fall salad, check out my Autumn Kale Harvest Salad recipe.
Frequently Asked Questions
Can I make some of this ahead of time?
Yes, you can make the crispy prosciutto and the maple vinaigrette a day ahead of time. This makes for easy entertaining!
What protein would you suggest adding to this?
Grilled chicken is a delicious addition to this salad. Rotisserie chicken also works great if you’re in a pinch!
Do you need to massage the Brussels sprouts?
Massaging the Brussels sprouts helps to tenderize them and break down their toughness. If you prefer them more crunchy, you can skip this step. Just be sure that they are sliced very thinly. I recommend using a mandoline or a food processor (a great time-saving shortcut!).
How do you cook your wild rice?
Wild rice takes a bit longer to cook than white or brown rice does, but it’s well worth it for the unique chewy texture and nutty flavor! I like cooking it in stock instead of water for some added flavor. Rinse it well, then add one cup of wild rice and three cups of chicken or vegetable stock to a medium saucepan. Bring it to a boil, then reduce the heat to low and cook, covered, until the grains become tender and some start to burst open, about 45 to 50 minutes. Remove it from the heat and let it sit covered for 10 minutes. Allow it to cool before adding it to the salad.
Do I have to use wild rice?
Nope! Quinoa, farro, and brown rice all work great in this salad and keep that same heartiness.
What can I substitute for prosciutto?
Crispy bacon and pancetta would be delicious as well! If you’re looking for a vegetarian option, seasoned and roasted chickpeas will give a great salty crunch.
What if I don’t like cheddar?
Goat cheese, gouda, and even feta all pair nicely with the apple and cranberries.
How long does the Fall Chopped Salad keep in the fridge?
If you’re aiming for leftovers, I would remove the romaine all together and double the Brussels sprouts. This will ensure that it holds up for two to three days when stored in an airtight container. Otherwise, keep the romaine in the mix and store the dressing separately to add just before serving.
Prep time: 25 minutes
Cook time: 15 minutes
Serves: 8
Ingredients – For the Salad
- 4 ounces sliced prosciutto
- 2 romaine hearts, chopped
- 2 cups thinly shaved Brussels sprouts
- 2 cups cooked and cooled wild rice or tricolored quinoa
- 1 honeycrisp apple, cored and diced
- ½ small red onion, diced (about ½ cup)
- 4 ounces aged white cheddar cheese, cubed (about 1 cup)
- ½ cup dried cranberries
- ¼ cup roasted salted pepitas
Ingredients – For the Maple Vinaigrette
- ¼ cup apple cider vinegar
- 3 tablespoons maple syrup
- 2 teaspoons dijon mustard
- 1 clove garlic, grated
- ¾ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ⅓ cup extra-virgin olive oil
Step-By-Step Method
- Preheat the oven to 400°F and line a rimmed baking sheet with parchment paper. Lay the prosciutto in an even layer on the pan, being sure not to overlap any of the slices. Transfer to the oven to bake until they become crispy and shrink in size, about 10 to 15 minutes (checking at the 10-minute mark). Remove from the oven and let cool. Once cooled, use your hands to break up into small pieces and set aside.
- In the meantime, make the dressing: To a measuring cup add the apple cider vinegar, maple syrup, dijon mustard, garlic, salt, and pepper. Vigorously whisk while slowly streaming in the olive oil. Continue to whisk until well combined and the dressing has slightly thickened. Set aside.
- Assemble the salad: In a large mixing bowl toss the shaved Brussels sprouts with two tablespoons of the vinaigrette, using your hands to gently massage until slightly softened, about 30 seconds. To the same bowl, add the romaine, cooked wild rice, apple, red onion, cheddar cheese, cranberries, pepitas, and the crispy pieces of prosciutto. Drizzle the remaining vinaigrette over top and toss until thoroughly coated. Divide among serving bowls and enjoy!