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Crispy Harvest Chopped Salad: Easy Autumn Recipe

crispy harvest chopped salad - featured image

A quick, crisp autumn salad featuring tart apples, toasted pecans, and mixed greens with a tangy apple cider vinaigrette. This dish stays crunchy and is perfect for busy weeknights or light dinners.

Ingredients

Scale
  • 8 cups mixed greens (baby kale and arugula blend)
  • 2 large crunchy apples (Honeycrisp or Fuji), cored and chopped
  • 1 cup pecans (raw or toasted)
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup dried cranberries
  • 1 small red onion, finely diced
  • 1/4 cup apple cider vinegar
  • 1/3 cup extra virgin olive oil
  • 1 teaspoon Dijon mustard
  • 1 tablespoon maple syrup
  • Salt and pepper to taste
  • Lemon juice (for tossing apples)

Instructions

  1. Toast pecans in a dry skillet over medium heat for 5 minutes until fragrant and lightly browned. Remove and let cool completely.
  2. Wash and dry mixed greens thoroughly. Chop into bite-sized pieces. If using kale, massage with a pinch of salt to soften.
  3. Core and chop apples into small cubes. Toss with a little lemon juice to prevent browning.
  4. Finely dice red onion and soak in ice water for 10 minutes to mellow the bite. Drain well.
  5. In a small jar, combine apple cider vinegar, olive oil, Dijon mustard, maple syrup, salt, and pepper. Shake vigorously until emulsified.
  6. In a large bowl, combine greens, apples, onion, cranberries, and cooled pecans.
  7. Drizzle with half the dressing and toss gently but thoroughly.
  8. Sprinkle feta cheese on top. Add more dressing if needed. Serve immediately.

Notes

Dry greens thoroughly to prevent watery salad. Toast nuts in a dry skillet to avoid sogginess. Chop all ingredients to a uniform size for even coating. Keep dressing separate if meal prepping to maintain crispness. Soak onions in cold water to reduce sharpness.

Nutrition

Keywords: harvest salad, autumn recipe, chopped salad, apple pecan salad, healthy salad, quick dinner, gluten-free salad, fall flavors