Fall Chopped Salad (GF, PALEO)



  • 5–6 oz (6–8 cups) mixed greens

  • 1 apple, diced

  • 1 pear, diced

  • 4–6 slices bacon, cooked and crumbled

  • 1/4 cup dried cranberries or cherries (unsweetened)

  • 1/4 cup pecans (I like to toast mine)

  • 3–4 Tbsp. finely minced red onion (or green onion)


  • 3 Tbsp. Dijon Mustard

  • 3 Tbsp. Honey

  • 2 Tbsp. Avocado Mayonnaise

  • 1/4 tsp. salt (or, to taste)

  • 1/4 tsp. pepper (or, to taste)


Entire Salad

  1. In your largest mixing bowl, combine greens, apple, pear, bacon, cranberries, pecans, and onion.

  2. Add 3-4 Tbsp dressing and toss to coat, adding more dressing as necessary/desired.


Combine mustard, honey, and mayonnaise in a small jar or bowl. Whisk to combine. (This will make more than you need for the salad). Dressing will keep 1 week in the refrigerator.

Serves about 4.


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