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Autumn Apple Salad

Autumn Apple Salad – Fresh and Crunchy

This fresh and crunchy Autumn Apple Salad combines crisp apples, tender greens, dried cranberries, toasted pecans, and tangy feta cheese with a simple homemade apple cider vinaigrette. An easy fall salad perfect for lunch, Thanksgiving dinner, and autumn gatherings.
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Prep Time 15 minutes
Total Time 15 minutes
Servings 4

Ingredients
  

Salad Ingredients

  • 5 oz mixed salad greens or baby spinach
  • 2 medium crisp apples such as Honeycrisp, Gala, or Granny Smith
  • ⅓ cup dried cranberries
  • ½ cup pecans toasted
  • ⅓ cup crumbled feta cheese
  • ¼ small red onion thinly sliced

Homemade Apple Cider Vinaigrette

  • 3 tbsp extra-virgin olive oil
  • 1 tbsp apple cider vinegar
  • 1 tsp Dijon mustard
  • 1 tsp honey or maple syrup
  • 1 pinch salt or to taste
  • 1 pinch freshly ground black pepper or to taste

Instructions
 

  • Prepare the Fresh Greens: Wash the salad greens thoroughly under cool running water. Dry them completely using a salad spinner or clean kitchen towel, then place them in a large salad bowl.
  • Slice the Apples: Wash and dry the apples, remove the cores, and cut them into thin wedges or bite-sized pieces. Leave the peel on for extra color and crunch. If preparing ahead, toss the slices with a little lemon juice to help prevent browning.
  • Prepare the Toppings: Toast the pecans in a dry skillet over medium-low heat for a few minutes, stirring frequently until fragrant. Let them cool. Add the dried cranberries, crumbled feta cheese, sliced red onion, apple slices, and toasted pecans to the salad greens.
  • Make the Homemade Dressing: In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, honey or maple syrup, salt, and black pepper until well combined. Taste and adjust the sweetness or acidity as desired.
  • Toss and Serve: Drizzle the dressing over the salad just before serving. Toss gently until the ingredients are lightly coated. Garnish with extra pecans or cranberries if desired, and serve immediately.

Notes

 
  • Best apples: Honeycrisp apples provide sweetness and crunch, while Granny Smith apples offer a tangier flavor.
  • Nut substitutions: Use walnuts or pumpkin seeds instead of pecans if preferred.
  • Cheese substitution: Goat cheese or blue cheese can replace feta.
  • Make-ahead tip: Prepare the dressing and toppings separately. Combine everything just before serving to keep the greens crisp.
  • Storage: Refrigerate leftover undressed ingredients in separate airtight containers. The assembled salad is best enjoyed immediately.
  • Dietary note: For a vegetarian version, check that the feta cheese is made with suitable vegetarian rennet. For a vegan version, omit the feta and use maple syrup in the dressing.
  • Serving suggestion: Serve with roasted chicken, grilled sandwiches, butternut squash soup, or a Thanksgiving dinner.
 

Nutrition Facts

 
  • Calories: 300 kcal
  • Total Fat: 23 g
  • Saturated Fat: 4 g
  • Cholesterol: 10 mg
  • Sodium: 220 mg
  • Total Carbohydrates: 25 g
  • Dietary Fiber: 4 g
  • Total Sugars: 18 g
  • Protein: 5 g
  • Potassium: 250 mg
  • Calcium: 100 mg
  • Iron: 1 mg
 
Note: These are approximate nutrition estimates per serving, based on the ingredient quantities listed in your recipe. Actual values will vary by ingredient brand, apple variety, and dressing quantity. Use a nutrition calculator with your exact ingredients for more accurate figures.