Chopped Autumn Salad with Apple Cider Dressing

Chopped Autumn Salad with Apple Cider Dressing is a colourful seasonal salad packed with crisp apples, juicy pears, roasted butternut squash, dried cranberries, toasted pecans, and creamy feta. Everything is tossed with a simple apple cider dressing made with maple syrup, Dijon mustard, and extra-virgin olive oil.

It’s fresh, crunchy, lightly sweet, and full of autumn-inspired flavours. Honestly, the combination of warm roasted squash, crisp fruit, salty feta, and toasted pecans makes this salad feel both comforting and refreshing at the same time.

Ingredients

For the Salad

• 5 cups (150 g) chopped mixed greens or romaine lettuce
• 1 crisp apple, cored and diced
• 1 ripe pear, cored and diced
• 1 cup (150 g) roasted butternut squash, cubed
• 1/2 cup (60 g) dried cranberries
• 1/2 cup (60 g) toasted pecans, roughly chopped
• 1/2 cup (75 g) crumbled feta cheese
• 1/4 small red onion, finely sliced
• 2 tbsp fresh parsley, chopped

For the Apple Cider Dressing

• 3 tbsp extra-virgin olive oil
• 2 tbsp apple cider vinegar
• 1 tbsp pure maple syrup
• 1 tsp Dijon mustard
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp black pepper

How to Make It

1. Roast the Butternut Squash

Preheat your oven to 425°F (220°C). Place the cubed butternut squash in a bowl and toss with 1 tbsp olive oil, a pinch of salt, and black pepper.

Spread the squash across a baking sheet in a single layer. Roast for 25–30 minutes, turning halfway through, until tender and lightly caramelized around the edges. Remove from the oven and let cool slightly.

2. Toast the Pecans

Place the pecans in a dry skillet over medium-low heat. Toast for 3–4 minutes, stirring frequently, until fragrant and lightly golden.

Remove the pecans from the skillet and let them cool before adding them to the salad.

3. Prepare the Dressing

In a small bowl or jar, whisk together the extra-virgin olive oil, apple cider vinegar, maple syrup, Dijon mustard, garlic powder, salt, and black pepper.

Whisk until the dressing is smooth and well combined. Taste and adjust the seasoning if desired.

4. Prepare the Fruit

Wash, core, and dice the apple and pear. For a fresher appearance and to help slow browning, toss the diced fruit with a small splash of lemon juice.

5. Chop the Greens

Add the chopped mixed greens or romaine lettuce to a large serving bowl. Make sure the greens are washed and thoroughly dried so the dressing coats them properly.

6. Add the Ingredients

Add the diced apple, pear, roasted butternut squash, dried cranberries, toasted pecans, crumbled feta, sliced red onion, and fresh parsley to the bowl.

7. Add the Dressing

Drizzle the apple cider dressing over the salad just before serving. Start with most of the dressing and add more if needed.

8. Toss Gently

Gently toss everything together until the greens and other ingredients are lightly coated. Take care not to crush the feta or break apart the roasted squash too much.

9. Garnish

Finish with a few extra toasted pecans, dried cranberries, and crumbled feta. The additional toppings give the salad a colourful and inviting presentation.

10. Serve

Serve immediately as a fresh autumn side dish, light lunch, or festive addition to a family meal.

Why This Recipe Works

This salad brings together a wonderful mix of textures and flavours. The roasted butternut squash becomes tender and lightly caramelized, while the apple and pear add crispness and natural sweetness.

Dried cranberries provide a chewy, tart contrast, while toasted pecans add plenty of crunch. Creamy feta brings a savoury, salty element that balances the fruit and maple syrup beautifully.

The apple cider dressing ties everything together with bright acidity, gentle sweetness, and a subtle mustard flavour. It’s simple enough to prepare in minutes but adds plenty of character to the finished salad.

Tips for the Best Chopped Autumn Salad

• Dry the greens well: Excess water can dilute the apple cider dressing and prevent it from coating the salad properly.
• Don’t overcrowd the squash: Spread the cubes in a single layer so they roast and caramelize instead of steaming.
• Toast the pecans: A few minutes in a dry skillet brings out their natural flavour and creates a better crunch.
• Use crisp fruit: Choose apples and pears that are firm enough to hold their shape after being diced.
• Add dressing just before serving: This helps keep the greens crisp and fresh.
• Let the squash cool slightly: Very hot squash can wilt the greens, so allow it to cool for a few minutes before assembling the salad.

Serving Suggestions

This chopped autumn salad is a beautiful side dish for roasted chicken, turkey, pork, or salmon. It also works wonderfully as part of a holiday or family dinner spread.

For a more filling meal, add grilled chicken, roasted chickpeas, quinoa, or another favourite protein. You can also serve it with warm crusty bread or a simple soup for a complete lunch.

Frequently Asked Questions

Can I prepare this salad ahead of time?

Yes. The roasted squash, toasted pecans, and dressing can all be prepared ahead of time. Store the components separately and assemble the salad shortly before serving for the best texture.

Can I use sweet potato instead of butternut squash?

Yes. Diced roasted sweet potato is an excellent substitute and pairs beautifully with apples, pears, cranberries, pecans, and feta.

Can I use a different cheese?

Absolutely. Goat cheese is a delicious alternative to feta. Crumbled blue cheese can also work if you prefer a stronger flavour.

How can I stop the apple and pear from browning?

Toss the diced fruit with a small amount of fresh lemon juice after cutting. The acidity helps slow browning while adding a subtle citrus note.

Can I use walnuts instead of pecans?

Yes. Toasted walnuts are an easy substitute and work particularly well with the roasted squash, dried cranberries, feta, and apple cider dressing.

Can I serve this salad warm?

The salad is best served with the roasted squash slightly warm or cooled to room temperature. Let the squash cool for a few minutes before mixing it with the greens so they remain crisp.

Nutrition & Timing

Details	Amount
Prep Time	15 minutes
Cook Time	30 minutes
Total Time	45 minutes
Servings	6
Calories	Approx. 330 per serving
Protein	Approx. 8g per serving

Final Thoughts

Chopped Autumn Salad with Apple Cider Dressing is an easy way to bring the flavours of the season to the table. Crisp apples and pears, caramelized butternut squash, tart cranberries, crunchy toasted pecans, and creamy feta create a satisfying combination in every bite.

The apple cider dressing adds the perfect finishing touch with its bright, lightly sweet, and tangy flavour. Whether served as a holiday side dish or a simple autumn lunch, this colourful salad is fresh, comforting, and easy to share.

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