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Autumn Chopped Salad with Apple Cider Vinaigrette

Autumn Chopped Salad with Apple Cider Vinaigrette

Crisp greens topped with apples, cranberries, feta, pecans, and bacon, finished with a tangy Apple Cider Vinaigrette. Perfect for a fresh Autumn dish.
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Prep Time 15 minutes
Total Time 15 minutes
Course Salad
Cuisine American
Servings 6 servings
Calories 553 kcal

Equipment

  • Jar with lid
  • large bowl
  • oven

Ingredients
  

Apple Cider Vinaigrette Ingredients

  • ⅔ cup extra virgin olive oil
  • ⅓ cup apple cider vinegar
  • 2 tablespoons maple syrup sub: honey
  • 1 tablespoon Dijon mustard
  • ¼ teaspoon Kosher salt
  • ¼ teaspoon ground black pepper

Autumn Salad Ingredients

  • 8 cups chopped Romaine or Green Leaf lettuce approximately 1 head of lettuce per batch
  • 2 medium tart red apples cored and diced; 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

Instructions
 

Dressing Preparation

  • 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.

Salad Assembly

  • Add all the salad ingredients to a large bowl, lightly drizzle about ⅔rds of the dressing over the top and toss. Serve with the extra dressing on the side.

Notes

To save time, cook the bacon in the oven. Preheat oven to 350°F to roast pecans for 5-10 minutes. Store leftovers in the refrigerator, keeping dressing separate until ready to eat.

Nutrition

Serving: 1saladCalories: 553kcalCarbohydrates: 35gProtein: 9gFat: 44gCholesterol: 27mgSodium: 527mgFiber: 6gSugar: 26g
Keyword Apple Cider Vinaigrette, Autumn Salad, Chopped Salad, Fall Recipes, Healthy Salad
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