Description

This Autumn Salad with Apple Cider Vinaigrette is a refreshing and vibrant dish perfect for the fall season. It combines crisp Romaine or Green Leaf lettuce with juicy tart apples, sweet dried cranberries, crunchy toasted pecans, savory crispy bacon, and tangy crumbled feta cheese. Topped with a homemade apple cider vinaigrette that balances sweetness and acidity with maple syrup and Dijon mustard, this salad offers a delightful mix of textures and flavors ideal for a light lunch or a festive side dish.

Ingredients

Scale

Salad Ingredients

8 cups chopped Romaine or Green Leaf lettuce
2 medium tart red apples (like Fuji or Honeycrisp), diced
1 cup dried cranberries
1 cup toasted pecans
8 slices crispy bacon, crumbled
4 ounces crumbled feta cheese

Dressing Ingredients

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

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Instructions

Prepare the dressing: Combine the extra virgin olive oil, apple cider vinegar, maple syrup, Dijon mustard, kosher salt, and ground black pepper in a jar. Seal it tightly and shake vigorously until all ingredients are well blended. For best flavor, chill the dressing if making ahead of time.
Combine the salad ingredients: In a large mixing bowl, add the chopped Romaine or Green Leaf lettuce, diced tart apples, dried cranberries, toasted pecans, crumbled crispy bacon, and crumbled feta cheese. Gently toss these ingredients to mix evenly.
Toss with dressing: Drizzle about two-thirds of the prepared apple cider vinaigrette over the salad. Toss gently to ensure the salad is coated evenly with the dressing, enhancing all the flavors without wilting the greens.
Serve: Immediately transfer the tossed salad to serving bowls or plates. Serve with the remaining dressing on the side to allow diners to add extra flavor as desired.

Notes

You can substitute honey for maple syrup in the dressing for a slightly different sweetness.
For a vegetarian option, omit the crispy bacon.
To toast pecans, heat them in a dry skillet over medium heat for 3-5 minutes, stirring frequently until fragrant.
Serve this salad immediately to keep the lettuce crisp and prevent it from becoming soggy.
The salad can be prepped ahead of time but toss with dressing just before serving.