Autumn Chopped Salad
Fresh, crunchy, and full of cozy seasonal flavor, this autumn chopped salad is the kind of dish that quietly steals the spotlight at any table.
Equipment
- Large mixing bowl
- Sharp chef’s knife
- Cutting board
- Small whisk or jar with lid
- Measuring cups and spoons
- Small skillet (optional)
Ingredients
For the Salad
- 6 cups mixed greens romaine, spinach, or spring mix
- 1 large apple thinly sliced or chopped
- 1/2 cup dried cranberries
- 1/2 cup pecans roughly chopped
- 1/3 cup crumbled feta cheese
- 1/2 cup roasted butternut squash optional but recommended
- 1/4 small red onion thinly sliced
For the Dressing
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
- Salt and black pepper to taste
Instructions
Step 1: Prepare the Ingredients
- Start by washing and drying all your fresh produce thoroughly. This helps the salad stay crisp and prevents excess water from diluting the dressing later.
- Rinse the mixed greens and pat them dry with a clean kitchen towel or salad spinner
- Slice the apple thinly so you get even sweetness in every bite
- Thinly slice the red onion for a mild, balanced flavor
- Measure out cranberries, pecans, and feta so everything is ready to go
- Pro tip: Make sure your greens are completely dry. Any leftover moisture will make the fall chopped salad soggy faster than you want.
Step 2: Toast the Pecans (Optional but Recommended)
- Toasting brings out a deep, nutty flavor that really elevates this autumn salad.
- Place pecans in a dry skillet over medium heat
- Stir frequently so they don’t burn
- Toast for about 3–5 minutes until fragrant and slightly darker
- Pro tip: Keep your eye on them the entire time—nuts go from perfectly toasted to burnt very quickly.
Step 3: Make the Dressing
- This simple dressing ties everything together with a sweet-tangy balance.
- In a small bowl or jar, combine olive oil, apple cider vinegar, maple syrup, and Dijon mustard
- Add salt and black pepper to taste
- Whisk or shake until fully combined and slightly thickened
- Pro tip: Whisk continuously (or shake vigorously in a jar) to help the dressing emulsify and stay smooth instead of separating.
Step 4: Assemble the Salad
- Now everything comes together into one beautiful bowl.
- Add mixed greens to a large bowl as your base
- Layer in apples, cranberries, onions, roasted squash (if using), pecans, and feta
- Gently toss to distribute ingredients evenly
- Pro tip: Toss gently using your hands or salad tongs so you don’t crush the softer ingredients like feta and squash.
Step 5: Add Dressing and Serve
- This is the final step where everything comes alive.
- Drizzle the dressing evenly over the salad
- Toss lightly again to coat everything without overmixing
- Taste and adjust seasoning if needed
- Pro tip: Add the dressing just before serving so the greens stay crisp and fresh. If you’re prepping ahead, keep it separate until the last minute.
Notes
Nutritional Value (Per Serving – Estimated)
- Calories: 220–320 kcal
- Protein: 5–8g
- Carbohydrates: 20–28g
- Fat: 14–22g
- Fiber: 4–6g
- Sugar: 10–16g
- Sodium: 180–320mg