Description
Crisp autumn nights welcome this hearty Autumn Salad with Apple Cider Vinaigrette, blending seasonal greens and sweet-tangy dressing. Delightful textures and rich flavors make you crave each refreshing bite of this simple yet sophisticated seasonal celebration.
Ingredients
Scale
Salad Ingredients:
- 8 cups crisp Romaine or Green Leaf lettuce, chopped
- 2 medium tart red apples, cored and diced
- 1 cup dried cranberries
- 1 cup chopped pecans, toasted
- 8 slices bacon, cooked and crumbled
- 4 ounces (113 grams) crumbled feta cheese
Vinaigrette Ingredients:
- 2/3 cup (158 milliliters) extra virgin olive oil
- 1/3 cup (79 milliliters) apple cider vinegar
- 2 tablespoons maple syrup
- 1 tablespoon Dijon mustard
Seasoning Ingredients:
- 1/4 teaspoon Kosher salt
- 1/4 teaspoon ground black pepper
Instructions
- Whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper in a tightly sealed jar. Shake vigorously until ingredients emulsify into a smooth, cohesive vinaigrette.
- Preheat oven to 350°F. Arrange bacon slices on a baking sheet and cook until crisp, approximately 15-20 minutes. Remove and crumble once cooled. On the same baking sheet, spread pecans and toast for 5-7 minutes, stirring midway to ensure even browning. Transfer pecans to a cool surface.
- Rinse lettuce thoroughly and chop into bite-sized pieces. Core and dice apples immediately before assembling to prevent browning. Consider using a mix of Fuji and Honeycrisp varieties for complex flavor profile.
- In a large salad bowl, layer chopped lettuce, diced apples, dried cranberries, toasted pecans, crumbled bacon, and feta cheese. Drizzle two-thirds of prepared vinaigrette and gently toss to distribute dressing evenly.
- Serve salad immediately to maintain crisp textures. Store any remaining components separately in refrigerator. For individual servings, layer ingredients in mason jars with dressing at bottom, creating a portable meal that stays fresh up to 24 hours.
Notes
- Choose crisp, fresh apples like Fuji or Honeycrisp to ensure maximum flavor and prevent browning quickly.
- Toast pecans carefully to enhance their nutty aroma without burning, watching them closely during baking.
- Customize the salad by swapping bacon for crispy chickpeas to make it vegetarian-friendly and add protein.
- Keep dressing separate when storing to maintain the salad’s crunchiness and prevent wilting of ingredients.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 380
- Sugar: 15g
- Sodium: 200mg
- Fat: 32g
- Saturated Fat: 5g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 20mg