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.

Autumn Chopped Salad with Apple Cider Vinaigrette

Name: Autumn Salad with Apple Cider Vinaigrette
Prep time: 15 min
Total time: 15 min
Cuisine: American
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; 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)

Did you make this? Snap a photo and tag us on Instagram at @thrivinghome so we can see your creations and cheer you on!

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 47 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

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)

Cook Mode Prevent your screen from going dark

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.

Cuisine: American Method: Mix

Find it online: https://thrivinghomeblog.com/autumn-chopped-salad-with-apple-cider-vinaigrette/