AUTUMN CHOPPED SALAD WITH APPLE CIDER VINAIGRETTE RECIPE
This autumn chopped salad is fresh, colorful, and full of seasonal flavors. Crisp apples, roasted vegetables, nuts, and tangy apple cider vinaigrette make it a perfect light lunch, side dish, or healthy addition to any fall meal.
Ingredients
For the Salad:
- 4 cups mixed salad greens
- 1 cup roasted butternut squash cubes
- 1 apple diced
- ½ cup dried cranberries
- ½ cup toasted pecans or walnuts
- ½ cup crumbled feta or goat cheese optional
- ½ small red onion thinly sliced
For the Apple Cider Vinaigrette:
- ¼ cup apple cider vinegar
- 2 tablespoons olive oil
- 1 tablespoon honey or maple syrup
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
Roast Vegetables (Optional):
- Preheat oven to 400°F (200°C). Toss butternut squash with 1 teaspoon olive oil, salt, and pepper. Roast 10–12 minutes until tender.
Prepare Vinaigrette:
- In a small bowl, whisk together apple cider vinegar, olive oil, honey or maple syrup, Dijon mustard, salt, and pepper.
Assemble Salad:
- In a large bowl, combine salad greens, roasted squash, diced apple, cranberries, nuts, red onion, and cheese if using.
Dress Salad:
- Drizzle vinaigrette over salad and toss gently to combine.
Serve:
- Serve immediately as a light meal or side dish.
Notes
- Make Ahead: Roast squash and prepare vinaigrette ahead; combine salad just before serving.
- Flavor Boost: Add roasted pumpkin seeds or apples sautéed in cinnamon for extra fall flavor.
- Serving Suggestions: Perfect for lunch, side salad with roasted meats, or holiday meals.
- Allergy-Friendly Options: Use dairy-free cheese or skip it for vegan option; naturally gluten-free.
- Storage Tips: Store components separately in fridge up to 2 days; dress just before serving.