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Perfect Autumn Chopped Salad with Apple and Feta

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This Perfect Autumn Chopped Salad with Apple and Feta is a quick and easy fall salad featuring crisp apples, salty feta, toasted pecans, and a tangy maple Dijon dressing. It’s a crowd-pleasing side dish that comes together in under 20 minutes and is perfect for Thanksgiving, potlucks, or busy weeknights.

Ingredients

Scale
  • 6 cups mixed greens (baby spinach and arugula or spring mix)
  • 2 medium apples, chopped into small cubes (Honeycrisp or Fuji)
  • 1 cup crumbled feta cheese (block feta, crumbled)
  • 1/2 cup toasted pecans, roughly chopped
  • 1/2 cup dried cranberries (unsweetened or reduced sugar)
  • 1/4 cup red onion, thinly sliced
  • 1/2 cup cooked quinoa, cooled (optional)
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon pure maple syrup
  • 1 teaspoon Dijon mustard
  • 1 small clove garlic, minced
  • Salt and black pepper to taste

Instructions

  1. Start with the dressing. In a small bowl or mason jar, combine 1/4 cup extra virgin olive oil, 2 tablespoons apple cider vinegar, 1 tablespoon pure maple syrup, 1 teaspoon Dijon mustard, and 1 minced garlic clove. Whisk until combined, or shake the jar vigorously for about 30 seconds. Season with a pinch of salt and a few grinds of black pepper. Taste and adjust. Set aside.
  2. Toast the pecans. Place 1/2 cup raw pecan halves in a small skillet over medium heat. Cook, stirring frequently, for 3-4 minutes until fragrant and slightly darkened. Remove from heat and let cool completely, then roughly chop.
  3. Prep the apples. Wash and dry the apples. Cut into quarters, remove the core, then slice into thin strips and cut crosswise into small cubes (about 1/2-inch pieces). Place in a bowl and toss with a squeeze of lemon juice if desired to prevent browning.
  4. Prepare the remaining ingredients. Rinse and dry the greens if needed. Thinly slice 1/4 cup red onion. If using block feta, crumble it into small pieces. Measure out 1/2 cup dried cranberries. If adding quinoa, ensure it is cooked and completely cooled.
  5. Assemble the salad. In a large mixing bowl, combine the greens, chopped apples, crumbled feta, toasted pecans, dried cranberries, and sliced red onion. If using quinoa, add it now. Toss gently with hands or salad tongs to distribute evenly.
  6. Dress and serve. Drizzle the dressing over the salad, starting with about half and adding more as needed. Toss gently to coat everything evenly. Serve immediately.

Notes

Don’t dress the salad too early to prevent sogginess. Toast the nuts for best flavor. Cut everything into similar-sized pieces for balanced bites. Soak red onions in cold water for 10 minutes to mellow the bite if sensitive. Make extra dressing—it keeps in the fridge for up to a week.

Nutrition

Keywords: autumn salad, chopped salad, apple feta salad, fall salad, maple dressing, Thanksgiving salad, quick salad, healthy salad

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