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This Easy Autumn Salad with Apple Cider Vinaigrette creates a beautiful balance of earthy greens, tasty additions, and a zesty dressing that evokes the essence of fall.
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Why You’ll 🫶🏻 this Salad
Crisp and invigorating, this Easy Autumn Salad with Apple Cider Vinaigrette is an ideal dish for any seasonal occasion. It features a lively, versatile combination of flavors. These include earthy greens, smoky bacon, sweet cranberries, crunchy almonds, and creamy goat cheese. The sweet and tangy apple cider vinaigrette captures the spirit of fall. The homemade vinaigrette adds a delightful, sweet-and-tangy flavor that enhances the whole dish. Whether you serve this salad as a main course or as a side dish, it is guaranteed to please your taste buds. It will also leave a memorable impression on everyone who tries it! ~Nicole
Key Ingredients for Easy Autumn Salad with Apple Cider Vinaigrette
Mixed Greens make up the base of the salad. I use a combination of several varieties. Spring mix or mesclun provides sweetness and tenderness, Romaine adds crunch and structure that holds up very well to the vinaigrette, and Radicchio brings bold color and a mild spicy bitterness.
Toppings or Mix-ins for this salad are quite versatile. I use bacon that adds a rich, smoky flavor; dried cranberries offer a burst of sweetness, goat cheese lends a creamy, mild tangy flavor, while honey-roasted almonds provide another layer of sweetness and crunch.
Apple Cider Vinaigrette is the star of the salad. It is composed of fresh, sweet apple cider, tangy apple cider vinegar, and bold, sharp Dijon mustard. Minced shallot is added for a slightly sweet flavor that is less pungent than onion. A pinch of sugar and freshly ground black pepper balance the vinaigrette.
Equipment Needed
Tips for Making this Easy Autumn Salad with Cider Vinaigrette
- Tame the bitterness of the Radicchio by cutting the head in half from top to stem and removing the core.
- Thinly slice each half with the grain or side to side.
- Place the Radicchio in a salad spinner, fill with water, and allow the slices to soak for several minutes. Drain and thoroughly dry.
- To easily make the vinaigrette, I place all of the ingredients in a medium- to large Ball jar with a tight-fitting lid and give it a good shake. Use half of the vinaigrette to dress the salad right before serving, to prevent it from becoming soggy. Use the other half to serve on the side for guests who prefer a bit more dressing.
Substitutions
This salad is quite versatile, so the substitutions are endless.
- Butterhead, Bibb, or Boston lettuce can be substituted for the Romaine.
- Red leaf lettuce for color, Belgian endive for texture, and thinly sliced red cabbage for texture and color can be substituted for the Radicchio.
The toppings or mix-ins are quite versatile too, and if there are any allergies, they can be served on the side or completely omitted.
Some classic nut and cheese pairings are…
- goat cheese and almonds (I used Fresh Gourmet Honey Roasted Sliced Almonds in this recipe.)
- goat cheese and hazelnuts (see my kitchen tip to skin them HERE)
- walnuts and blue cheese
- pecans or pumpkin/pepita seeds (like my Candied Pepitas) and feta
Use lean turkey bacon as a substitute for pork bacon. To keep it vegetarian, my Easy Sea Salt Roasted Chickpeas are a nice, crunchy, and protein-enriched option.
Serving Suggestions
As a main salad:
- Add grilled or roasted chicken or turkey that has been diced, sliced, or shredded.
- Add cooked grains, such as quinoa or farro, for a healthier option.
As a side salad:
- Roast Chicken
- Pork chops or pork tenderloin
- Make it part of a trio with other salads being served.
Other seasonal salads you might enjoy…
Easy Autumn Salad with Apple Cider Vinaigrette
Equipment
Ingredients
For the Vinaigrette
- 1 small shallot, minced
- 4 teaspoons Dijon mustard
- ¼ teaspoon granulated sugar
- 6 tablespoons apple cider
- 4 tablespoons apple cider vinegar
- ½ cup Safflower oil or other neutral oil
- Pinch of freshly ground black pepper
For the Salad
- 6 hickory smoked bacon slices, cooked and crumbled
- ½ cup dried cranberries, roughly chopped if needed
- 4 ounces mild goat cheese, crumbled
- ½ cup sliced honey roasted almonds
- 1 (5 ounce) container spring mix greens, washed, and dried
- 1 large Romaine heart, cored, torn into bite-sized pieces, washed, and dried
- 1 large head Radicchio, cored, sliced thinly on the grain, washed, and dried
- Kosher salt and freshly ground black peper to taste
Instructions
For the Vinaigrette
- In a medium- to large-sized Ball jar or other container with a tight-fitting lid, add the shallot, mustard, sugar, apple cider, apple cider vinegar, oil, and a pinch of pepper. Tightly screw on the lid and shake the jar or container to mix the vinaigrette. Taste for seasoning. Vinaigrette can be made 1 day ahead, covered, and refrigerated.
For the Salad
- In a large bowl, toss the spring mix, romaine, and radicchio with half of the vinaigrette until coated well. Add the bacon, cranberries, goat chees, almonds, and gently toss to coat. Taste for seasoning. Serve immediately, passing the remaining dressing on the side. Enjoy!
Notes
up to three days. The salad is best enjoyed right after it is dressed with the vinaigrette. For longer storage, store the salad and the vinaigrette separately for 1-2 days. *Nutrition facts are for 12 side servings.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
