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Quick Fall Harvest Chopped Salad with Easy Maple Vinaigrette

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A quick and easy fall harvest chopped salad with crisp apples, toasted pecans, sharp cheddar, and dried cranberries, all tossed in a sweet-tangy maple vinaigrette. Ready in under 15 minutes, it’s perfect for weeknight dinners or holiday gatherings.

Ingredients

Scale
  • 6 cups mixed greens (romaine and baby spinach blend recommended)
  • 1 large Honeycrisp apple, diced (Fuji or Gala work too)
  • 1/2 cup dried cranberries (unsweetened if preferred)
  • 1/2 cup toasted pecans, roughly chopped
  • 1/3 cup sharp cheddar cheese, cubed small
  • 1/4 cup red onion, thinly sliced
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons pure maple syrup
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 small shallot, minced
  • Salt and black pepper to taste

Instructions

  1. Toast the pecans: Place pecans in a dry skillet over medium heat. Shake occasionally and cook until fragrant and lightly browned, about 4-5 minutes. Transfer to a plate to cool completely.
  2. Make the maple vinaigrette: In a small jar with a tight-fitting lid, combine olive oil, maple syrup, apple cider vinegar, Dijon mustard, minced shallot, and a pinch of salt and pepper. Shake vigorously for about 30 seconds until well combined and slightly thickened. Taste and adjust seasoning.
  3. Prep the produce: Wash and dry mixed greens. Dice apple into bite-sized pieces (about 1/2-inch cubes). Thinly slice red onion. If desired, soak onion slices in cold water for 10 minutes to mellow flavor.
  4. Assemble the salad: In a large mixing bowl, combine greens, diced apple, dried cranberries, toasted pecans, cubed cheddar cheese, and sliced red onion. Toss gently to distribute evenly.
  5. Dress and serve: Drizzle maple vinaigrette over salad, starting with about half and adding more as needed. Toss gently to coat. Serve immediately for best texture.

Notes

For meal prep, keep dressing separate and add just before serving. Toss diced apples in lemon juice to prevent browning. Don’t overdress the salad; start with less dressing and add more as needed. The dressing keeps in the fridge for up to a week. Let it come to room temperature and shake before using.

Nutrition

Keywords: fall harvest salad, chopped salad, maple vinaigrette, quick salad, autumn salad, apple pecan salad

Find it online: https://oracooks.com/quick-fall-harvest-chopped-salad-with-easy-maple-vinaigrette/