I will be the first to admit I do not want to eat very healthy when the weather turns colder. Cold weather calls for hearty dinners and fresh baked goods, right?! Well, this salad isn’t exactly the epitome of health (bacon and cheese are two ingredients), but it is lighter than a slab of meatloaf and a pile of mashed potatoes.
I’ve made this salad several times over the last few weeks. The Husband hasn’t gotten sick of it yet! If you add diced grilled chicken, it’s hearty enough for a main course too. I think this would also make a nice side salad for Thanksgiving – which is already next week! I can’t believe how quickly this month has flown by.
Autumn Chopped Salad, makes 4 main course servings or 6 side salads
inspired by Espresso and Cream
1 Romaine heart, chopped
1 medium pear, diced
1 tomato, diced
1/2 cup dried cranberries
1/2 cup chopped pecans
4 slices thick-cut bacon, cooked until crisp and crumbled
*optional – 8 oz. cooked chicken breast, cooled and diced
3 oz. blue cheese or feta cheese, crumbled
Light Honey Mustard Dressing (I like Newman’s Own)
In a large bowl, combine the lettuce, pears, tomato, cranberries, pecans, bacon, chicken (if using) and cheese. Drizzle with dressing and mix well.