Print

Fresh Autumn Chopped Salad with Easy Maple Vinaigrette

autumn chopped salad with maple vinaigrette - featured image
Print Recipe

A crisp and colorful autumn salad featuring Honeycrisp apples, dried cranberries, toasted pecans, and creamy feta, all tossed in a perfectly balanced maple vinaigrette. This quick and easy salad is a crowd-pleaser that even self-proclaimed salad skeptics will love.

Ingredients

Scale
  • 6 cups chopped romaine lettuce (or a mix of romaine and green leaf lettuce)
  • 1 large Honeycrisp apple, diced (about 1 cup)
  • 1/2 cup dried cranberries
  • 1/2 cup pecans, roughly chopped and toasted
  • 1/2 cup crumbled feta cheese
  • 1/4 cup diced red onion
  • 1/3 cup pomegranate arils (optional)
  • 1/4 cup pure maple syrup
  • 3 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 small garlic clove, minced (about 1/2 teaspoon)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/3 cup extra-virgin olive oil

Instructions

  1. Toast the pecans (optional but recommended): Heat a small skillet over medium heat. Add the chopped pecans and cook, stirring frequently, for 3-4 minutes until fragrant and lightly golden. Remove from the pan immediately and set aside to cool.
  2. Make the maple vinaigrette: In a mason jar or small bowl, combine 1/4 cup maple syrup, 3 tablespoons apple cider vinegar, 1 tablespoon Dijon mustard, 1 minced garlic clove, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. If using a mason jar, screw the lid on tightly and shake vigorously for about 30 seconds until well combined. If using a bowl, whisk everything together. Then, while whisking or shaking, slowly drizzle in 1/3 cup olive oil until emulsified and slightly creamy. Taste and adjust…
  3. Prep the apple: Dice the apple into small, bite-sized pieces (about 1/2-inch cubes). Leave the skin on for color and fiber, or peel if preferred. Toss with a squeeze of lemon juice if worried about browning.
  4. Chop the lettuce: Rinse and dry the romaine thoroughly. Chop into small, uniform pieces, about the same size as the other ingredients.
  5. Assemble the salad: In a large salad bowl, combine the chopped lettuce, diced apple, dried cranberries, toasted pecans, crumbled feta, and diced red onion. Add pomegranate arils if using. Gently toss to distribute evenly.
  6. Add the dressing: Drizzle about 3/4 of the dressing over the salad. Toss gently to coat, using hands for a gentler touch. Add more dressing if needed, aiming for a light, glossy coating on each piece.
  7. Serve immediately: Transfer to individual bowls or a serving platter. Best enjoyed right after dressing to maintain crispness.

Notes

Toast pecans for best flavor. Dry lettuce thoroughly to avoid watery salad. Make dressing ahead and store in fridge for up to a week. Chop all ingredients uniformly for best texture. Don’t overdress; start with less and add more as needed. For meal prep, keep dressing separate and toss just before serving. Leftover undressed ingredients can be stored for 2-3 days; toss apple pieces in lemon juice to prevent browning.

Nutrition

Keywords: autumn salad, chopped salad, maple vinaigrette, fall salad, apple salad, cranberry salad, pecan salad, feta salad, quick salad, easy salad, vegetarian, gluten-free

Find it online: https://vexifood.com/fresh-autumn-chopped-salad-with-easy-maple-vinaigrette/