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Home Recipe Index Sides & Salads Salads

Autumn Chopped Salad with Apple Cider Vinaigrette

★★★★★ 4.9 /5
Jump to Recipe Rate Recipe
Rachel Tiemeyer
By: Rachel TiemeyerPosted: 9/13/23Updated: 9/14/23

This post may contain affiliate or sponsored links. Please read our disclosure policy.

Autumn Salad in a glass bowl with Apple Cider Vinaigrette being poured on top.

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
  • Ingredients
  • How to Make Autumn Chopped Salad
  • Tip: Layer Individual Portion in Mason Jar
  • What to Serve with This Fall Salad
  • Recipe FAQs
  • More Salads You’ll Love
  • Salad Dressing Cheat Sheet
  • Autumn Salad with Apple Cider Vinaigrette

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!

Autumn Salad ingredients in a bowl with apple cider vinaigrette being poured on it.

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…

Autumn Salad ingredients measured in bowls and labeled.

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.

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

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.

Autumn Salad layered in a mason jar.

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.

Baked twice baked potatoes
Cheesy hashbrown casserole

This salad also pairs well with a main dish like Slow Cooker Balsamic Shredded Beef or Roasted Turkey Breast.

overhead shot of balsamic shredded beef
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

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Fiesta Chopped Salad

Cranberry Spinach Salad with Creamy Citrus Dressing

Cranberry Spinach Salad with Creamy Citrus Dressing

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Southwest Chicken Salad

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My Favorite Cobb Salad

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Shaved Brussels Sprout Salad

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Mexican Chopped Salad

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Asian Slaw

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Salad Dressing Cheat Sheet

Our best homemade salad dressings all in one place!

  1. Download it.
  2. Print it.
  3. Use it over and over again!

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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 tossed with apple cider vinaigrette in a white bowl sitting on a wooden cutting board.
★★★★★ 4.9 from 25 reviews

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.

Yield: 6 servings 1x
Prep: 15 minutesCook: 0 MinutesTotal: 15 minutes
Print Recipe Rate Pin for Later
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Scale:

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

  1. 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.)
  2. 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.
© Author: Rachel Tiemeyer
Cuisine: American Method: Mix

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Rachel Tiemeyer

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!

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  1. AvatarPhilaurlynn says

    Posted on 11/30/22 at 12:55 pm

    Friend of mine made this and it was delicious

    ★★★★★

    Reply
    • Carla from Thriving HomeCarla from Thriving Home says

      Posted on 11/30/22 at 3:03 pm

      So glad you liked it and the recipe was shared!

      Reply
  2. AvatarBarb D says

    Posted on 11/26/22 at 6:03 am

    Can I prep this salad before bringing to a dinner party? Will apples turn brown if doing so?

    Reply
    • Rachel TiemeyerRachel Tiemeyer says

      Posted on 11/26/22 at 8:19 am

      I have made it an hour or two ahead with the apples, but it’s best to cut the apple right beforehand. Or, another idea that helps ahead of time: toss the chopped apples with a little of the vinaigrette to keep them from turning brown.

      Reply
  3. AvatarRenata says

    Posted on 11/24/22 at 7:55 am

    I have this ready in the fridge for thanksgiving!! Do you recommend not cutting the apples until it’s almost serving time? And does the dressing need to be refrigerated?

    ★★★★★

    Reply
    • Rachel TiemeyerRachel Tiemeyer says

      Posted on 11/24/22 at 8:44 am

      Yes, I’d wait on cutting up the apples so they don’t turn brown. Or if you do cut them up, toss them with a little bit of the vinaigrette to keep them from turning brown. Happy Thanksgiving!

      Reply
  4. AvatarNell says

    Posted on 11/21/22 at 7:05 pm

    Family devoured it!! Even my son who avoids anything vegetable. Pretty easy to make too.

    ★★★★★

    Reply
    • Carla from Thriving HomeCarla from Thriving Home says

      Posted on 11/22/22 at 7:49 am

      Wonderful Nell! We always love to hear when picky eaters find a recipe they love.

      Reply
  5. AvatarDebi says

    Posted on 11/21/22 at 7:24 am

    Is there another Sweet wine you could think to add? I like the idea of a little real wine in salad dressing especially for festive occasions.

    Reply
    • Rachel TiemeyerRachel Tiemeyer says

      Posted on 11/21/22 at 7:44 am

      I would ask at the liquor counter for a suggestion. I haven’t tried any other wine in this recipe, but I don’t see why a sweet, fruity one wouldn’t work.

      Reply
  6. AvatarSondra says

    Posted on 11/14/22 at 11:56 am

    Super easy to throw together and so delicious! It has everything going for it…sweet, salty, tangy, crunchy! It’s a great salad anytime, but also great to serve alongside the traditional heavy Thanksgiving menu to lighten it up! This recipe is a definite keeper!

    ★★★★★

    Reply
    • Carla from Thriving HomeCarla from Thriving Home says

      Posted on 11/15/22 at 8:11 am

      Thanks Sondra! I love having the different tastes (salty, sweet, tangy, crunchy) in one dish as well. A good salad with the traditional Thanksgiving meal is a must for sure!

      Reply
  7. AvatarKatie says

    Posted on 11/12/22 at 7:48 pm

    Amazing salad! I’ve made it 3 weeks in a row! The dressing is too simple to be that good but, it totally is!

    ★★★★★

    Reply
    • Carla from Thriving HomeCarla from Thriving Home says

      Posted on 11/13/22 at 10:29 am

      Thanks Katie! So glad you like it.

      Reply
  8. AvatarKayla says

    Posted on 10/31/22 at 11:41 am

    This was a hit at our house! My in-laws were visiting and my FIL, who doesn’t really like salads, wanted seconds! I think next time I make it I will try walnuts instead of pecans. It could even be good with goat cheese. Great salad and recipe!

    ★★★★★

    Reply
    • Rachel TiemeyerRachel Tiemeyer says

      Posted on 10/31/22 at 1:21 pm

      I am all for goat cheese! Such a great idea. And I don’t see how walnuts could be bad either. Thanks so much for the review, Kayla!

      Reply
  9. AvatarDebra says

    Posted on 10/25/22 at 5:31 pm

    I made this for family & they loved it! Since I was serving meat, I decided to not use bacon
    & it was still good!

    ★★★★★

    Reply
    • Carla from Thriving HomeCarla from Thriving Home says

      Posted on 10/26/22 at 9:32 am

      Hi Debra! So glad your family loved it!

      Reply
  10. AvatarKathy Bergman says

    Posted on 10/22/22 at 9:11 am

    The dressing is delicious!

    ★★★★★

    Reply
    • Carla from Thriving HomeCarla from Thriving Home says

      Posted on 10/23/22 at 10:34 am

      Thanks Kathy! I love finding some good dressing recipes to whip up when I need them.

      Reply
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