Go Back
+ servings
Poppy seed dressing being poured onto autumn chopped salad.
Print Recipe
0 from 0 votes

Autumn Chopped Salad

This Autumn Chopped Salad is made with tiny pieces of sweet pear, crisp romaine lettuce, crunchy pecans, sweet and chewy dried cranberries, hearty bacon and it’s all tossed and coated with a homemade poppyseed dressing. A fall favorite salad recipe you’ll love!
Prep Time20 mins
Cook Time0 mins
Total Time20 mins
Course: Salads
Cuisine: American
Servings: 8 people
Calories: 397kcal
Author: Amanda Mason


  • 8 cups romaine lettuce, chopped
  • 2 pears, chopped
  • 1 cup dried cranberries
  • 1 cup pecans, chopped
  • 8 slices thick-cut bacon, chopped
  • 4 ounces Havarti cheese, crumbled
  • 1/2 cup Poppy Seed dressing
  • 1/2 cup Balsamic dressing


  • Cook the bacon in a skillet until done. Once done, place the bacon on a plate covered with a paper towel. Once cooled, chopped the bacon into bite-size pieces.
  • Chop the lettuce into bite-size pieces and rinse well. Drain the water to ensure the lettuce is completely dry.
  • Chop the pears and pecans into bite-size pieces. Crumble the Havarti cheese.
  • In a large bowl, combine the lettuce, pears, dried cranberries, pecans, bacon and Havarti cheese.
  • Mix the Poppy Seed and Balsamic dressing together and drizzle onto the salad. Toss the salad and serve immediately.


Serving: 1cup | Calories: 397kcal | Carbohydrates: 30g | Protein: 8g | Fat: 29g | Saturated Fat: 7g | Cholesterol: 31mg | Sodium: 614mg | Potassium: 276mg | Fiber: 5g | Sugar: 21g | Vitamin A: 4244IU | Vitamin C: 5mg | Calcium: 119mg | Iron: 1mg