Chopped Autumn Salad with Apple Cider Dressing
User Reviews
5
Chopped Autumn Salad with Apple Cider Dressing
Description
The Chopped Autumn Salad combines fresh romaine lettuce with diced red apple and Anjou pear for a crisp and sweet foundation. Red onion adds sharpness while crumbled feta gives a creamy, salty contrast. Bacon crumbles contribute a savory, smoky note, and dried cranberries provide tart bursts.
Toasted pecans or walnuts coated with brown sugar and cinnamon add a sweet-spiced crunch that elevates the salad’s texture. The apple cider dressing blends apple juice, cider vinegar, olive oil, honey, and black pepper, producing a tangy, slightly sweet finish that ties all ingredients together.
Serve this salad immediately after tossing with the dressing to maintain crisp textures. It works well as a side salad for fall meals or a light main when paired with protein. Preparing the salad and dressing separately ahead and combining just before serving helps preserve freshness and prevent wilting.
Ingredients
- 6-8 cups romaine lettuce chopped
- 1 red apple diced
- 1 Anjou pear or bartlett pear, diced
- 3-4 trips Bacon cooked til almost crisp, crumbled
- ½ red onion chopped
- ⅓ cup dried cranberries
- ⅓ cup feta cheese crumbled
Nuts
- ⅔ cup pecans or walnuts
- ⅓ cup brown sugar
- ¼ teaspoon cinnamon
Dressing
- ⅓ cup apple juice
- ⅓ cup apple cider vinegar
- ⅓ cup olive oil
- 2 tablespoons honey
- ¼ teaspoon black pepper
Instructions
- 1. Combine all dressing ingredients in a jar, cover, and shake well. Set aside.
- In a large bowl combine lettuce, apples, pears, bacon, onion, cranberries, and feta cheese.
- Add walnuts to a medium pan and stir over medium heat on the stove for 1-2 minutes until toasted. Add brown sugar and cinnamon and continue to stir until sugar is dissolved and walnuts are coated in the sugar mixture. Transfer to a glass plate or a metal serving pan to cool. Once cooled, roughly chop and add to the salad.
- Pour dressing over salad and toss to combine. Serve immediately.
Notes
- Prepare the salad ingredients and dressing up to 14 hours in advance but keep them separate.
- Store both salad and dressing in airtight containers in the refrigerator until ready to serve.
- Toss the salad with the dressing just before serving to maintain crisp and fresh textures.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 272 kcal
% Daily Value*
| Calories | 272kcal | 14% |
| Carbohydrates | 24g | 8% |
| Protein | 3g | 6% |
| Fat | 19g | 29% |
| Saturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 9mg | 3% |
| Sodium | 115mg | 5% |
| Potassium | 120mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 21g | 42% |
| Vitamin A | 21IU | 0% |
| Vitamin C | 2mg | 2% |
| Calcium | 20mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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