A complex and colourful salad packed with autumnal flavours

Sign up to IndyEat's free newsletter for weekly recipes, foodie features and cookbook releases Get our food and drink newsletter for free Get our food and drink newsletter for free SIGN UP I would like to be emailed about offers, events and updates from The Independent. This autumn, after a trip to the farmers’ market, I leaned into the season to make this complex and colourful chopped salad with a sweet citrus dressing, luscious pear, bitter radicchio and salty bacon. Autumn chopped salad with citrus dressing Total time: 35 minutes Serves: 4 to 6 Make ahead: The dressing can be made up to 2 days in advance. Ingredients: For the salad: 5 slices bacon, cut into 2.5cm pieces 1 small head radicchio, chopped 115g Brussels sprouts, thinly sliced or grated 2 ripe pears, such as D’Anjou, Barlett or Bosc, cored and chopped ½ small red onion, chopped Handful coarsely chopped fresh flat-leaf parsley leaves and tender stems 30g toasted walnut pieces, plus more for serving 30g dried cherries, plus more for serving For the dressing: 120ml olive oil 3 tbsp apple cider vinegar Finely grated zest and juice of 1 orange 1 tbsp maple syrup, plus more to taste 2 tsp Dijon mustard ½ tsp freshly ground black pepper, plus more to taste ¼ tsp fine sea or table salt, plus more to taste Method: Cook the bacon: line a plate with a tea towel or paper towel and place it near the stove. Make the dressing: while the bacon is cooking, in a medium bowl, whisk together the oil, vinegar, orange zest and juice, maple syrup, mustard, pepper and salt until combined.