Autumn Chopped Salad with Apple Cider Vinaigrette

By: Rachel TiemeyerPosted: 9/13/23Updated: 10/3/23

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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!

Autumn Salad tossed with apple cider vinaigrette in a white bowl on a wooden cutting board.

Table of Contents

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!

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.)

Apple Cider Vinaigrette ingredients being whisked in a bowl.

Apple Cider Vinaigrette in a small mason jar on a wooden cutting board.

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.

carved turkey breast on a serving platter with gravy on the side

Recipe FAQs

Can I make Autumn Salad ahead of time?

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.

What are some creative additions to an Autumn Salad?

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.

How should I store Autumn Salad?

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 Salads You’ll Love

Summer Strawberry Salad

Fiesta Chopped Salad

Cranberry Spinach Salad with Creamy Citrus Dressing

Southwest Chicken Salad

cobb salad on a white plate with yellow napkin

My Favorite Cobb Salad

Shaved Brussels Sprout Salad

Mexican Chopped Salad

Asian Slaw

Photos and video by Whitney Reist of Sweet Cayenne.

Rachel Tiemeyer

As co-founder of Thriving Home, Rachel dreams about creating recipes (literally) and uses her husband, her 3 kids, and even the neighbors as guinea pigs several nights a week. She believes that good food has the power to bring families and friends closer together and continues to wake up excited about her job each day, even after 10+ years!