Autumn Chopped Salad with Apple Cider Vinaigrette
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This delicious Autumn Chopped Salad with Apple Cider Vinaigrette will quickly become your go-to fall apple salad. It’s so good that it was featured in this news story. It’s a great recipe for large groups or compliments a weeknight meal at home. Enjoy!
Why This Recipe Works
I’ve been serving this simple, fall-inspired chopped salad at my weeknight and my holiday table for years. It never sticks around long. The combo of sweet, tart apples and dried cranberries, baked bacon, tangy feta, and crunchy pecans creates a flavor experience in your mouth!
This is also the perfect fall potluck dish for your next gathering!
The homemade apple cider dressing accents the bacon with the perfect mix of sweet and savory. This might be my favorite homemade salad dressing to date. It’s a little sweet, a little tangy, and a beautiful golden color.
Ingredients
The ingredients are simple, and fresh, and provide a contrast of textures and flavors. Here’s what you’ll need to gather…
Ingredient Notes:
- Bacon – To save time on this salad, be sure to cook the bacon in the oven ahead of time. It reduces the stovetop mess and is an easy way to cook bacon in bulk.
- Apple Cider Vinaigrette – Don’t skip this dressing. It really does make the salad. You’ll need olive oil, apple cider vinegar, maple syrup, Dijon mustard, Kosher salt, and pepper.
Note: Find our full printable recipe with ingredient amounts and directions at the bottom of this post.
How to Make Autumn Chopped Salad
Make Salad Dressing
You can whisk the dressing in a bowl or add the ingredients to a jar with a lid, seal, and shake. (You can make it ahead and store in the refrigerator for 2-3 days.)
Make the Salad
Add all the salad ingredients to a large bowl. Right before serving, lightly drizzle about 2/3rds of the dressing over the top and toss. Serve with the extra dressing on the side.
Tip: Layer Individual Portion in Mason Jar
Here’s a fun idea! If you make a big salad, set aside a portion for lunch the next day.
Layer it in a Mason jar in this order: 1-2 tablespoons dressing, apples (toss in the dressing to prevent browning), dried cranberries, feta cheese, 1 1/2 cups lettuce, chopped pecans.
Use the jar of salad within 12-24 hours. When ready to serve, shake it up well and enjoy.
What to Serve with This Fall Salad
Be sure to serve this Autumn Chopped Salad alongside one our favorite holiday side dishes, Bacon and Cheddar Twice-Baked Potatoes or Cheesy Hashbrown Casserole.
This salad also pairs well with a main dish like Slow Cooker Balsamic Shredded Beef or Roasted Turkey Breast.
Recipe FAQs
Yes, you can prepare several of the components of an autumn salad ahead of time. Wash and chop the lettuce, roast the pecans, cook the bacon, and mix up the dressing. Wait until right before serving to chop up the apple. Assemble the salad just before serving to maintain freshness and prevent the salad from becoming soggy.
Get creative with your autumn salad by adding toppings like roasted pumpkin seeds or sunflower seeds, cooked barley or farro for a chewy element, crispy fried shallots for crunch, or roasted sweet potato or butternut squash for sweetness.
Leftover autumn salad can be stored in the refrigerator, but it’s best to keep the dressing separate and only mix it in when you’re ready to eat. The salad will lose its freshness and crispness and the apples will brown eventually, so it’s best to eat leftovers within a day or two.
More Amazing Salads to Try
- Strawberry Spinach Salad with Lemon Honey Vinaigrette
- Summer Strawberry Salad with Honey Balsamic Dressing
- Mandarin Orange Salad with Citrus Salad Dressing
- Southwest Chicken Salad with Cilantro Lime Vinaigrette
- My Favorite Cobb Salad
- Wilted Lettuce Salad – Delicious, easy way to use up garden greens!
Did you make this? Snap a photo and tag us on Instagram at @thrivinghome so we can see your creations and cheer you on!
Autumn Salad with Apple Cider Vinaigrette
Crisp greens are topped with tart apples, sweet dried cranberries, feta cheese, toasted pecans, and crispy bacon in this Autumn Salad. Finish off with our sweet and tangy Apple Cider Vinaigrette.
Ingredients
Apple Cider Vinaigrette Ingredients:
- 2/3 cup extra virgin olive oil
- 1/3 cup apple cider vinegar
- 2 tablespoons maple syrup (sub: honey)
- 1 tablespoon Dijon mustard
- 1/4 teaspoon Kosher salt
- 1/4 teaspoon ground black pepper
Autumn Salad Ingredients:
- 8 cups crisp Romaine or Green Leaf lettuce, chopped (approximately 1 head of lettuce)
- 2 medium tart red apples, cored and diced (do not peel) (recommended: Fuji or Honeycrisp)
- 1 cup dried cranberries (sub: fresh pomegranate seeds)
- 1 cup chopped pecans, toasted (see Cooking Notes)
- 8 slices bacon, cooked and crumbled (try baking it ahead of time)
- 4 ounces crumbled feta cheese (sub: Gorgonzola crumbles)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Add all the dressing ingredients to a jar with a lid, seal, and shake. (You can make ahead and store in the refrigerator for 2-3 days.)
- Add all the salad ingredients to a large bowl, lightly drizzle about 2/3rds of the dressing over the top and toss. Serve with the extra dressing on the side.
Notes/Tips
- Bacon Tip: To save time on this salad, be sure to cook the bacon in the oven. It reduces the stovetop mess and is an easy way to cook bacon in bulk.
- How to Roast Pecans: Preheat oven to 350°F. Place pecans on a rimmed sheet pan. Bake for 5-10 minutes, shaking halfway through. You’ll know they are ready when you can smell them. Watch closely so they don’t burn! Remove immediately from the pan to a bowl to cool off when done.
- How to Make Ahead: To prep ahead, wash and chop the lettuce, roast the pecans, cook the bacon, and mix up the dressing. Wait until right before serving to chop up the apple. Assemble the salad just before serving to maintain freshness and prevent the salad from becoming soggy.
- How to Store Leftovers: Store leftovers in the refrigerator, but keep the dressing separate and only mix it in when you’re ready to eat. It’s best to eat leftovers within a day or two.
- Make Individual Mason Jar Salad: To take this salad to take in your lunch, layer it in a Mason jar in this order: 1-2 tablespoons dressing, apples, dried cranberries, feta cheese, 1 1/2 cups lettuce, chopped pecans. Use the jar of salad within 24 hours. When ready to serve, shake it up well and enjoy.
- Be sure to check out all our best Fall Potluck Dishes.
Photos and video by Whitney Reist of Sweet Cayenne.
I’m usually not a fan of fruit in salads, but this was amazing. I made it for a dinner party and it was the first thing to go. Everyone had seconds and I could have made a larger salad since people still wanted more. Delicious. I’m making one just for myself today. :). (I did make candied cinnamon sugar pecans rather than roasted pecans)
Glad to hear this Kathy! I bet the candied cinnamon sugar pecans took this salad to the next level. Thank you for taking the time to leave a review.
This is the best salad I have ever had! I paired it with baked potato soup and apple cider margaritas for a fall dinner with friends.
Hi Mallory! I am going to have to go look up Apple Cider Margaritas now… thanks for the suggestion. Your menu sounds wonderful. Thank you for leaving a review of the salad, we’re so glad you liked it!