Autumn Salad with Apple Cider Vinaigrette Recipe

Introduction

This Autumn Salad with Apple Cider Vinaigrette is a refreshing and vibrant dish perfect for crisp fall days. Combining crisp apples, crunchy pecans, and tangy feta with a sweet and tangy dressing, it’s a delightful way to celebrate seasonal flavors.

Ingredients

• 2/3 cup extra virgin olive oil
• 1/3 cup apple cider vinegar
• 2 tablespoons maple syrup (substitute: honey)
• 1 tablespoon Dijon mustard
• 1/4 teaspoon Kosher salt
• 1/4 teaspoon ground black pepper
• 8 cups chopped Romaine or Green Leaf lettuce (approximately 1 head)
• 2 medium tart red apples, cored and diced (recommended: Fuji or Honeycrisp)
• 1 cup dried cranberries (substitute: fresh pomegranate seeds)
• 1 cup chopped pecans, toasted
• 8 slices bacon, cooked and crumbled (try baking it ahead of time)
• 4 ounces crumbled feta cheese (substitute: Gorgonzola crumbles)

Instructions

1. Step 1: Add the olive oil, apple cider vinegar, maple syrup, Dijon mustard, Kosher salt, and ground black pepper to a jar with a lid. Seal the jar and shake vigorously until the dressing is well combined. You can make this dressing ahead of time and store it in the refrigerator for 2-3 days.
2. Step 2: In a large bowl, combine the chopped lettuce, diced apples, dried cranberries, toasted pecans, crumbled bacon, and feta cheese. Lightly drizzle about two-thirds of the dressing over the salad and toss gently to coat all ingredients. Serve the salad with the remaining dressing on the side.

Tips & Variations

• Toast the pecans in a dry skillet over medium heat for 3-5 minutes until fragrant to enhance their flavor.
• For a vegetarian version, omit the bacon and add toasted pumpkin seeds for extra crunch.
• Fresh pomegranate seeds add a juicy burst and a pop of color as an alternative to dried cranberries.
• Try swapping feta for creamy goat cheese for a different tangy note.

Storage

Store leftover salad components separately in airtight containers in the refrigerator for up to 2 days to maintain freshness. Keep the dressing refrigerated for up to 3 days. When ready to eat, toss the salad with dressing again and enjoy. Avoid dressing the salad too far in advance to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad vegan?

Yes, to make the salad vegan, omit the bacon and feta cheese, replacing the cheese with a plant-based alternative or toasted nuts. Use maple syrup or another vegan sweetener in the dressing.

What type of apples work best in this salad?

Tart, crisp apples like Fuji, Honeycrisp, or Granny Smith work best to provide a refreshing contrast to the sweet dressing and salty bacon.

Autumn Salad with Apple Cider Vinaigrette Recipe

Print Recipe

★★★★★

4.7 from 69 reviews

A vibrant and flavorful Autumn Salad featuring crisp Romaine lettuce, tart apples, dried cranberries, toasted pecans, savory bacon, and creamy feta cheese, all tossed in a tangy apple cider vinaigrette. Perfect for a seasonal meal or a festive side dish.

• Author: Lena
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: American

Ingredients

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Dressing

• 2/3 cup extra virgin olive oil
• 1/3 cup apple cider vinegar
• 2 tablespoons maple syrup (substitute: honey)
• 1 tablespoon Dijon mustard
• 1/4 teaspoon Kosher salt
• 1/4 teaspoon ground black pepper

Salad

• 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 (substitute: fresh pomegranate seeds)
• 1 cup chopped pecans, toasted
• 8 slices bacon, cooked and crumbled (try baking it ahead of time)
• 4 ounces crumbled feta cheese (substitute: Gorgonzola crumbles)

Instructions

1. Prepare the dressing: In a jar with a lid, combine the extra virgin olive oil, apple cider vinegar, maple syrup, Dijon mustard, Kosher salt, and ground black pepper. Seal the jar tightly and shake vigorously until the dressing is well emulsified. You can prepare this dressing up to 2-3 days ahead and store it in the refrigerator.
2. Assemble the salad: In a large bowl, add the chopped Romaine or Green Leaf lettuce, diced apples, dried cranberries, toasted pecans, crumbled bacon, and crumbled feta cheese. Lightly drizzle about two-thirds of the prepared dressing over the salad ingredients, then toss gently to combine all components evenly.
3. Serve: Transfer the salad to serving plates or bowls and offer the remaining dressing on the side for guests to add more to taste. Enjoy immediately for the best texture and flavor.

Notes

• To toast pecans, place them on a baking sheet and toast in a 350°F (175°C) oven for about 5-7 minutes, stirring occasionally, until fragrant.
• Bake bacon slices on a sheet pan in the oven at 400°F (205°C) for 15-20 minutes for evenly cooked, crispy bacon slices.
• The dressing can be made ahead and refrigerated for 2-3 days; shake well before each use.
• For a fresh twist, substitute dried cranberries with fresh pomegranate seeds.
• For a vegetarian option, omit the bacon or substitute with smoked tempeh or sautéed mushrooms.

Keywords: Autumn salad, Apple cider vinaigrette, Fall salad, Romaine lettuce salad, Bacon salad, Feta cheese salad, Healthy fall recipe