Introduction

This Autumn Salad with Apple Cider Vinaigrette is a fresh and vibrant dish perfect for fall. Combining crisp greens, tart apples, and a tangy-sweet dressing, it offers a delightful balance of flavors and textures. It’s an easy recipe that brightens up any meal or stands alone as a satisfying lunch.

A fresh salad is served in a white bowl, placed on a wooden board on a white marbled surface. The salad has three main layers: the base layer is a mix of green leafy lettuce and darker purple leaves, giving a fresh and vibrant green and purple color. On top of this are scattered bright red and pale yellow apple chunks that add a crisp texture. The third layer has small pieces of crispy brown bacon, crunchy pecans, and white creamy goat cheese dollops spread evenly throughout. To the right side of the bowl, there is a white pitcher with yellow salad dressing and a spoon inside it. To the left, a gray and white striped cloth holds two wooden serving spoons. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Instructions

Step 1: Prepare the dressing by whisking together the olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and black pepper in a small bowl until well combined.
Step 2: In a large salad bowl, combine the chopped lettuce, diced apples, dried cranberries, toasted pecans, and crumbled bacon.
Step 3: Drizzle the apple cider vinaigrette over the salad and toss gently to coat all ingredients evenly.
Step 4: Serve immediately to enjoy the crisp texture and fresh flavors, or chill briefly before serving.

Tips & Variations

Toast pecans in a dry skillet over medium heat for about 3-5 minutes until fragrant; this enhances their flavor and crunch.
For a vegetarian option, omit the bacon and add roasted chickpeas or grilled tofu for protein.
Substitute dried cranberries with fresh pomegranate seeds to add a juicy burst.
Try baking bacon in the oven on a lined pan for easier prep and even crispness.

Storage

Store leftover salad components (without dressing) separately in airtight containers in the refrigerator for up to 2 days. Keep the dressing refrigerated in a sealed jar for up to 1 week. Toss the salad with dressing just before serving to maintain freshness and crispness. Reheating is not recommended, as this salad is best served cold or at room temperature.

How to Serve

A white bowl filled with a mixed green salad sits on a wooden board. The salad has several layers: at the bottom are dark and light green leafy lettuces, topped with chopped red-skinned apple pieces. Scattered among the leaves and apples are small broken pieces of crunchy pecans and white crumbled cheese. The salad looks fresh and colorful with a mix of green, red, and white. Next to the bowl on the white marbled texture surface is a small white pitcher with yellow dressing inside and a spoon resting in it. On the left side of the board, there are two wooden salad spoons wrapped with a blue and white striped cloth. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of lettuce for this salad?

Yes, you can substitute Romaine or Green Leaf lettuce with spinach, mixed greens, or kale depending on your preference. Just keep in mind that sturdier greens like kale are best massaged or finely chopped.

Is there a substitute for apple cider vinegar in the dressing?

If you don’t have apple cider vinegar, white wine vinegar or lemon juice can work as substitutes. These alternatives will maintain the acidity and brightness of the vinaigrette.

Autumn Salad with Apple Cider Vinaigrette Recipe

Print Recipe

★★★★★

4.7 from 73 reviews

This Autumn Salad with Apple Cider Vinaigrette is a delightful blend of crisp Romaine lettuce, tart red apples, dried cranberries, toasted pecans, and savory bacon. Tossed in a tangy and sweet apple cider vinaigrette made with extra virgin olive oil, apple cider vinegar, maple syrup, and Dijon mustard, this salad offers a perfect balance of flavors and textures that capture the essence of fall.

Author: Matteo
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 6 servings 1x
Category: Salads
Method: Baking
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 crisp Romaine or Green Leaf lettuce, chopped (approximately 1 head of lettuce)
2 medium tart red apples, cored and diced (recommended varieties: Fuji or Honeycrisp)
1 cup dried cranberries (substitute: fresh pomegranate seeds)
1 cup chopped pecans, toasted
8 slices bacon, cooked and crumbled (baking recommended)

Instructions

Prepare the Bacon: Preheat your oven to 400°F (200°C). Lay the bacon slices on a baking sheet lined with parchment paper. Bake for 15-20 minutes until crispy. Remove and let cool, then crumble into pieces.
Toast the Pecans: In a dry skillet over medium heat, toast the pecans for 3-5 minutes, stirring frequently until fragrant and lightly browned. Remove from heat and let cool.
Make the Vinaigrette: In a medium bowl, whisk together the extra virgin olive oil, apple cider vinegar, maple syrup, Dijon mustard, kosher salt, and ground black pepper until fully emulsified.
Assemble the Salad: In a large salad bowl, combine the chopped Romaine or Green Leaf lettuce, diced apples, dried cranberries, toasted pecans, and crumbled bacon.
Toss the Salad: Pour the apple cider vinaigrette over the salad ingredients. Toss gently but thoroughly to evenly coat all the components with the dressing.
Serve: Serve immediately to enjoy the crisp textures and fresh flavors. This salad pairs perfectly as a side dish for hearty autumn meals or as a light main course.

Notes

For extra flavor, consider adding crumbled goat cheese or feta.
If fresh pomegranate seeds are used instead of dried cranberries, they add a juicy burst of sweetness and texture.
To save time, cook bacon in advance and store in the fridge until ready to use.
Make sure to toast pecans just before assembling for optimal crunchiness and flavor.
This vinaigrette can be prepared ahead and stored in a sealed jar in the refrigerator for up to one week.

Keywords: autumn salad, apple cider vinaigrette, fall salad, bacon salad, pecan salad, healthy salad, seasonal salad, crisp lettuce salad