Autumn Salad with Apple Cider Vinaigrette Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: American
Ingredients
Scale
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
- 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.
- 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.
- 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
