Description
This Autumn Chopped Salad is packed with crisp apples, crunchy pecans, sweet dried cranberries, and creamy goat cheese, all tossed in a homemade apple cider vinaigrette. It’s the perfect side dish for holiday gatherings or a light, refreshing meal on its own!
Ingredients
Scale
For the Salad:
- 6 cups mixed greens (romaine, spinach, or arugula)
- 1 medium apple, chopped (Honeycrisp or Fuji work well)
- 1/2 cup pecans or walnuts, toasted
- 1/2 cup dried cranberries
- 1/2 cup crumbled goat cheese or feta
- 1/2 cup cooked and crumbled bacon (optional, for extra flavor)
- 1/2 small red onion, thinly sliced
- 1/2 cup roasted butternut squash or sweet potatoes (optional, for extra fall flavor)
For the Apple Cider Vinaigrette:
- 1/4 cup apple cider vinegar
- 1/3 cup olive oil
- 1 tbsp Dijon mustard
- 1 tbsp honey or maple syrup
- 1 clove garlic, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp cinnamon (optional, for a warm fall flavor)
Instructions
-
Toast the Nuts:
- In a dry skillet over medium heat, toast the pecans or walnuts for 3-5 minutes, stirring frequently, until fragrant. Let cool.
-
Prepare the Dressing:
- In a small bowl or jar, whisk together apple cider vinegar, olive oil, Dijon mustard, honey, garlic, salt, pepper, and cinnamon. Shake or whisk until well combined.
-
Assemble the Salad:
- In a large bowl, combine mixed greens, chopped apple, cranberries, red onion, goat cheese, bacon (if using), and roasted butternut squash (if using).
-
Dress & Serve:
- Drizzle the apple cider vinaigrette over the salad and toss gently to combine.
- Serve immediately and enjoy!
Notes
For extra crunch: Add roasted pumpkin seeds or sunflower seeds.
Make it a meal: Top with grilled chicken or roasted turkey.
Dairy-free option: Swap goat cheese for avocado.
Storage Tip: Store salad ingredients separately from the dressing and toss right before serving.