Chopped Autumn Salad with Apple Cider Dressing Recipe

Introduction

This Chopped Autumn Salad with Apple Cider Dressing is a vibrant mix of crisp greens, fresh fruit, and savory bacon, all brought together with a sweet and tangy dressing. It’s perfect as a light lunch or a festive side dish during fall gatherings.

Ingredients

• 6-8 cups chopped romaine lettuce
• 1 red apple, diced
• 1 anjou or bartlett pear, diced
• 3-4 strips bacon, cooked until almost crisp and crumbled
• ½ red onion, chopped
• ⅓ cup dried cranberries
• ⅓ cup crumbled feta cheese
• ⅔ cup pecans or walnuts
• ⅓ cup brown sugar
• ¼ teaspoon cinnamon
• ⅓ cup apple juice
• ⅓ cup apple cider vinegar
• ⅓ cup olive oil
• 2 tablespoons honey
• ¼ teaspoon black pepper

Instructions

1. Step 1: Combine the apple juice, apple cider vinegar, olive oil, honey, brown sugar, cinnamon, and black pepper in a jar. Cover tightly and shake well to blend. Set the dressing aside.
2. Step 2: In a large bowl, mix the chopped romaine lettuce, diced apple, diced pear, crumbled bacon, chopped red onion, dried cranberries, and crumbled feta cheese.
3. Step 3: Toast the pecans or walnuts in a medium pan over medium heat, stirring constantly for 1-2 minutes until fragrant. Add the brown sugar and cinnamon, stirring until the sugar dissolves and the nuts are coated. Transfer to a plate to cool, then roughly chop and add to the salad.
4. Step 4: Pour the dressing over the salad and toss well to combine. Serve immediately for the freshest flavor and texture.

Tips & Variations

• For a vegetarian version, omit the bacon and add roasted chickpeas or toasted pumpkin seeds for extra crunch.
• Use honey crisp apples for a sweeter crunch or try granny smith for more tartness.
• Swap feta for goat cheese or blue cheese to adjust the tanginess to your preference.
• Make the dressing ahead and refrigerate for up to 3 days; shake well before using.

Storage

Store leftover salad components separately for best freshness. Keep the dressing in an airtight container in the refrigerator for up to 3 days. Once dressed, the salad is best enjoyed immediately, but it can be refrigerated for up to 4 hours. If leftovers remain, you may want to add fresh greens before serving again.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad in advance?

You can prepare the dressing and chop the ingredients ahead of time, but it’s best to toss the salad just before serving to keep the lettuce crisp and the nuts crunchy.

Can I substitute other nuts for pecans or walnuts?

Yes, almonds or hazelnuts work well toasted with the brown sugar and cinnamon coating, adding a tasty variation.

Chopped Autumn Salad with Apple Cider Dressing Recipe

Print Recipe

★★★★★

4.8 from 73 reviews

A vibrant and refreshing chopped autumn salad featuring crisp romaine, sweet apples and pears, savory bacon, tangy feta, and crunchy sugar-cinnamon toasted pecans, all tossed in a zesty apple cider dressing. Perfect for enjoying seasonal flavors in a nutritious, quick-to-prepare meal.

• Author: Naya
• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Salad Ingredients

• 6–8 cups chopped romaine lettuce
• 1 red apple, diced
• 1 Anjou or Bartlett pear, diced
• 3–4 strips bacon, cooked until almost crisp and crumbled
• ½ red onion, chopped
• ⅓ cup dried cranberries
• ⅓ cup crumbled feta cheese
• ⅔ cup pecans or walnuts

Dressing Ingredients

• ⅓ cup brown sugar
• ¼ teaspoon cinnamon
• ⅓ cup apple juice
• ⅓ cup apple cider vinegar
• ⅓ cup olive oil
• 2 tablespoons honey
• ¼ teaspoon black pepper

Instructions

1. Prepare the dressing: Combine apple juice, apple cider vinegar, olive oil, honey, brown sugar, cinnamon, and black pepper in a jar. Cover tightly and shake well until all ingredients are fully mixed and sugar is dissolved. Set aside for flavors to meld.
2. Combine salad ingredients: In a large bowl, add chopped romaine lettuce, diced apple, diced pear, crumbled bacon, chopped red onion, dried cranberries, and crumbled feta cheese. Toss gently to mix.
3. Toast and coat nuts: Place pecans or walnuts in a medium pan over medium heat. Stir continuously for 1-2 minutes until nuts are fragrant and lightly toasted. Add brown sugar and cinnamon to the pan and keep stirring until the sugar melts and coats the nuts evenly. Transfer the coated nuts to a glass plate or metal serving pan to cool down. Once cooled, roughly chop the nuts and add them to the salad bowl.
4. Toss salad with dressing: Pour the prepared apple cider dressing over the salad ingredients. Toss everything together until well combined and evenly coated with dressing. Serve immediately for freshest taste and crunch.

Notes

• For a nut-free version, omit nuts or substitute with roasted seeds.
• Use cooked and cooled bacon for best texture and flavor.
• Adjust sweetness of the dressing by adding more or less honey and brown sugar according to taste.
• For vegan adaptation, replace bacon with smoked tempeh and feta with vegan cheese or omit.
• Salad is best served fresh; dressing can be made ahead and refrigerated for up to 3 days.

Keywords: autumn salad, apple cider dressing, chopped salad, fall recipe, pecans, bacon salad, feta cheese salad