Chopped, colorful, and bursting with fall flavor, this salad is perfect for meal-prep lunches or a quick weeknight side. Sweet, tangy, and crunchy all in one bowl.

Why You’ll Love This Recipe

• Easy to prep ahead and pack for work or school
• Sweet potato + cranberries bring all the fall vibes
• Chopped format = picky-eater friendly

Equipment You’ll Need

• Cutting board + knife
• Salad bowl
• Small jar or whisk for dressing

Ingredients

• 2 cups chopped romaine lettuce
• 1/2 apple, diced
• 1/2 cup cooked, diced sweet potato
• 1/4 cup dried cranberries
• 2 tbsp roasted pepitas (pumpkin seeds)
• 2 tbsp maple-balsamic dressing

Instructions

1. Place chopped romaine, apple, sweet potato, cranberries, and pepitas in a salad bowl.
2. Drizzle with maple-balsamic dressing.
3. Toss until evenly coated and serve.

Serving Suggestions

• Pair with a turkey sandwich or creamy soup
• Serve as a holiday side dish with roast chicken or turkey

Make-Ahead and Storage Tips

• Store ingredients and dressing separately up to 3 days
• Best served freshly tossed

Yield: 4 servings

Harvest Chopped Salad with Maple-Balsamic

Recipe by Tammy Poppie

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Servings

4

servings

Cook Mode

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Ingredients

• 2 cups chopped romaine lettuce

• 1/2 apple, diced

• 1/2 cup cooked, diced sweet potato

• 1/4 cup dried cranberries

• 2 tbsp roasted pepitas (pumpkin seeds)

• 2 tbsp maple-balsamic dressing

Directions

• Place chopped romaine, apple, sweet potato, cranberries, and pepitas in a salad bowl.
• Drizzle with maple-balsamic dressing.
• Toss until evenly coated and serve.

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