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Autumn Chopped Salad with fresh ingredients and apple cider vinaigrette dressing

Autumn Chopped Salad with Apple Cider Vinaigrette

A delightful salad bursting with textures and tastes, featuring mixed greens, sweet apples, and crunchy walnuts, dressed in a tangy apple cider vinaigrette.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American, Seasonal
Calories: 250
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 4 cups mixed greens Use a variety of mixed greens for the best flavor.
  • 2 medium apples, diced Preferably sweet varieties like Honeycrisp or Fuji.
  • 1 cup sliced carrots Sliced into thin rounds or matchsticks.
  • 1/2 cup chopped walnuts Chopped walnuts can add extra crunch.
  • 1/2 cup dried cranberries Provides a sweet complement to the salad.
  • 1/2 cup crumbled feta cheese Optional; can substitute with goat cheese.
Vinaigrette Ingredients
  • 1/4 cup apple cider vinegar Use high-quality vinegar for best flavor.
  • 1/2 cup olive oil Extra virgin olive oil is recommended.
  • 1 tablespoon honey Adjust sweetness to taste.
  • to taste Salt and pepper Use freshly cracked pepper if possible.

Method
 

Preparation
  1. Wash the mixed greens thoroughly and pat them dry.
  2. Dice the apples into bite-sized pieces, slice the carrots, and chop the walnuts if they aren’t pre-chopped.
Mix the Salad
  1. In a large bowl, combine the mixed greens, diced apples, sliced carrots, walnuts, dried cranberries, and feta cheese.
Make the Dressing
  1. In a separate bowl, whisk together the apple cider vinegar, olive oil, honey, and a pinch of salt and pepper.
  2. Adjust the sweetness or acidity to your taste.
Combine and Serve
  1. Pour the dressing over the salad mixture and toss gently until everything is well combined.
  2. Enjoy immediately, or chill in the refrigerator for up to an hour for the flavors to meld together.

Notes

Feel free to adjust ingredient quantities. Mix the salad just before serving for optimal freshness. Store leftovers in an airtight container in the refrigerator for 2-3 days.