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Home Recipe Index Sides & Salads Salads

Autumn Chopped Salad with Apple Cider Vinaigrette

By: Rachel TiemeyerPosted: 9/13/23Updated: 4/24/24

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

4.93 from 51 votes
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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. this …


 
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 Amazing Salads to Try
  • Recipe: 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!

This is also the perfect fall potluck dish for your next gathering!

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 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!
Autumn Salad tossed with apple cider vinaigrette in a white bowl sitting on a wooden cutting board.
4.93 from 51 votes

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
Total Time:15 minutes mins
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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)
Prevent your screen from going dark

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.

Video

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.

Nutrition

Serving: 1 salad | Calories: 637 kcal (32%) | Carbohydrates: 36 g (12%) | Protein: 9 g (18%) | Fat: 53 g (82%) | Cholesterol: 36 mg (12%) | Sodium: 542 mg (24%) | Fiber: 6 g (25%) | Sugar: 27 g (30%)
If you make this, please leave a review and rating letting us know how you liked this recipe!
Author: Rachel Tiemeyer

Photos and video by Whitney Reist of Sweet Cayenne.

165.0K shares
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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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Reader Interactions

4.93 from 51 votes

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  1. Pamela Sinclair says

    Posted on 11/18/24 at 8:43 am

    Someone made this salad for a church potluck! It was Delicious!

    Reply
    • Carla from Thriving HomeCarla from Thriving Home says

      Posted on 11/18/24 at 10:00 am

      Glad you enjoyed it Pamela! Thanks for leaving a review.

      Reply
  2. JLee says

    Posted on 11/11/24 at 12:44 pm

    This was the perfect thing to take to a late summer/early fall barbecue! And my family loved it. We are making it with grilled chicken breasts every couple of weeks.

    Reply
    • Carla from Thriving HomeCarla from Thriving Home says

      Posted on 11/11/24 at 1:07 pm

      So glad your family loved this. Thanks for taking the time to leave a review!

      Reply
  3. Jen says

    Posted on 11/10/24 at 7:11 pm

    One of my favorite fall (okay, any season) salads to serve family and friends. Always delish and a hit! 5 stars!

    Reply
    • Carla from Thriving HomeCarla from Thriving Home says

      Posted on 11/11/24 at 9:40 am

      I agree Jen – it’s a great salad any time of year! Thanks so much or leaving a review.

      Reply
  4. Janel Merkel says

    Posted on 11/5/24 at 12:11 pm

    Awesome

    Reply
    • Carla from Thriving HomeCarla from Thriving Home says

      Posted on 11/5/24 at 12:36 pm

      Glad you enjoyed it Janel. Thanks for leaving a review.

      Reply
  5. Jackie says

    Posted on 10/14/24 at 3:23 pm

    Delicious

    Reply
    • Carla from Thriving HomeCarla from Thriving Home says

      Posted on 10/15/24 at 8:31 am

      Glad you liked it Jackie!

      Reply
  6. Lisa says

    Posted on 10/2/24 at 6:43 pm

    Very good. I added Salmon to make it an entree salad.

    Reply
    • Carla from Thriving HomeCarla from Thriving Home says

      Posted on 10/3/24 at 10:58 am

      That sounds delicious Lisa! Thanks for taking the time to leave a review.

      Reply
  7. Grace says

    Posted on 9/5/24 at 7:02 pm

    We thought this salad was amazing! As fall approaches we tend to stop making salad but we will definitely keep it in the rotation now we’ve found this recipe! Also take the time to toast the pecans- they were so much more flavorful that way.

    Reply
    • Carla from Thriving HomeCarla from Thriving Home says

      Posted on 9/6/24 at 11:48 am

      Hi Grace! I find that toasting just about any nut takes salads and things to the next level! Glad you took the time to do it and to write a review recommending it! Thank you!

      Reply
  8. Carolyn says

    Posted on 2/10/24 at 6:54 am

    Fantastic recipe. I made it for Thanksgiving and everyone including grandchildren and great nephews kept coming back for more. I made it for a large luncheon, Christmas, and will be serving it to 25 pastors in a couple of weeks. The lack of croutons makes it tasty and edible the next day (if there is any left.) Never want to lose this recipe!

    Reply
    • Carla from Thriving HomeCarla from Thriving Home says

      Posted on 2/12/24 at 11:40 am

      Hi Carolyn. Looks like you’ve tested this recipe on a variety of groups! So glad you’ve found success. Thank you for taking the time to leave a review!

      Reply
  9. Michelle says

    Posted on 1/27/24 at 10:28 am

    Made this salad for a big family dinner and it was the first thing gone! Love it! My granddaughters actually had thirds.

    Reply
    • Carla from Thriving HomeCarla from Thriving Home says

      Posted on 1/27/24 at 7:53 pm

      Wow, thirds! 🙂 Love to hear it. Thank you for taking the time to leave a review Michelle.

      Reply
  10. Jennifer says

    Posted on 1/13/24 at 10:10 pm

    I made this salad for a baby shower. Everyone commented on how delicious and beautiful it was. I tripled the recipe and there wasn’t any left. So many questions on what was in the dressing! So I’m sending them the link.

    Reply
    • Carla from Thriving HomeCarla from Thriving Home says

      Posted on 1/15/24 at 1:21 pm

      That’s awesome Jennifer! Thanks for sharing the link and for taking the time to leave a review.

      Reply
  11. Steph says

    Posted on 12/24/23 at 10:31 pm

    I left out the bacon but added quinoa (to accommodate a guests dietary restrictions when making it) and it was SUPERB. The dressing is the best I’ve ever made and now I get requests to make this at gatherings. So simple and truly tastes next level. Thank you!!

    Reply
    • Carla from Thriving HomeCarla from Thriving Home says

      Posted on 12/26/23 at 8:59 am

      Ooh interesting Steph. I wouldn’t have thought to add quinoa. Thanks for taking the time to leave a review and let others know about your substitution and how it turned out.

      Reply
  12. Jan Davisson says

    Posted on 12/24/23 at 10:01 am

    Loved this salad and guests loved it too! I substituted plum vinager for apple cider vinager and it was really good!

    Reply
    • Carla from Thriving HomeCarla from Thriving Home says

      Posted on 12/26/23 at 9:06 am

      You have me intrigued with plum vinegar. I’ve never heard of it, but it sounds wonderful! So glad you and your guests loved this recipe. Thanks for leaving a review.

      Reply
  13. Cecilia Kozeny says

    Posted on 12/20/23 at 2:28 pm

    so good and flavorful! my go to salad right now that always impresses too!

    Reply
    • Carla from Thriving HomeCarla from Thriving Home says

      Posted on 12/21/23 at 11:28 am

      Hi Cecilia. So good to have those recipes that always impress! Glad you found it. Thank you for taking the time to leave a review.

      Reply
  14. Cari says

    Posted on 12/18/23 at 2:58 pm

    Do you refrigerate salad dressing after making it?

    Reply
    • Rachel Tiemeyer says

      Posted on 12/18/23 at 4:40 pm

      I wouldn’t put it in the fridge if you’re serving right away. The oil will harden a bit at the top in the fridge (I sometimes microwave it just a little to loosen it up). For storing, I would suggest refrigerating it so it lasts longer.

      Reply
  15. Emily says

    Posted on 12/3/23 at 9:41 am

    This is my favorite salad. Made it for some friends and they couldn’t stop raving over it. I use honeycrisp apples and extra-sharp white cheddar as I like how it tastes with the apples. Yum yum yum!

    Reply
    • Carla from Thriving HomeCarla from Thriving Home says

      Posted on 12/3/23 at 3:10 pm

      Oh yes, I love both honeycrisp apples and extra-sharp cheddar on this salad… though I haven’t tried extra-sharp white cheddar. I will have to do that. Thanks so much for taking the time to let others know what you use!

      Reply
  16. Annette says

    Posted on 11/23/23 at 6:48 pm

    Made this for Thanksgiving. NEVER had so many compliments & requests for the recipe! So simple but SO good.

    Reply
    • Rachel Tiemeyer says

      Posted on 11/24/23 at 9:25 am

      Aww, man that makes me so happy to know your family enjoyed it. 🙂 Thank you SO much for taking the time to leave a review.

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

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