Autumn Chopped Salad Recipe: The Side Salad For Thanksgiving You’ll Keep Making
The very first time I made this autumn chopped salad recipe, I remember the crunch of crisp apples, the nutty flavor of toasted pecans, and that sweet maple vinaigrette that coated everything perfectly. It instantly reminded me of cozy fall gatherings, the kind where a big side salad for Thanksgiving sits proudly next to turkey and stuffing. This isn’t just any salad it’s a hearty, colorful, and easy tossed salad that turns a simple bowl of greens into a seasonal showstopper.
If you’ve been browsing fall salad recipes romaine based, or searching for autumn salads for a crowd that actually satisfy, this one deserves a permanent spot on your table. From savory salad recipes for weeknights to baby shower salad ideas that wow guests, it’s versatile, festive, and endlessly customizable.
Autumn Chopped Salad
Ingredients
Equipment
Method
- Prepare quinoa according to package instructions. Once cooked, spread out to cool completely.
- Toast pecans on a baking sheet at 350°F (175°C) for 5–7 minutes until fragrant. Let cool.
- In a small bowl or jar, whisk olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper until emulsified.
- In a large salad bowl, combine mixed greens, quinoa, diced apple, dried cranberries, toasted pecans, goat cheese, and red onion.
- Add optional protein like grilled chicken or bacon for a heartier salad variation.
- Drizzle with vinaigrette, toss gently to coat, and serve immediately.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Why you’ll love this autumn chopped salad
- Perfect Thanksgiving side: Works as a side salad for Thanksgiving or as the main star at any fall dinner.
- Seasonal ingredients: Apples, cranberries, pecans, and goat cheese give that harvest-season vibe.
- Crowd-friendly: Easy to scale into autumn salads for a crowd or even baby shower salad ideas that impress.
- Hearty and balanced: With quinoa and protein add-ins, this salad goes beyond light greens and becomes satisfying.
- Flavor explosion: Sweet, tangy, savory, and nutty all in one especially if you try a maple and bacon fall chopped salad variation.
Ingredients you’ll need
Here’s a breakdown of the ingredients with easy swaps if you’d like to try different savory salad recipes:
| Ingredient | Measurement | Substitution Tips |
| Mixed greens (romaine, butter lettuce, or spring mix) | 6 cups | Chopped cabbage salad for a crunchier base |
| Quinoa (cooked, cooled) | 1 cup | Brown rice, couscous, or farro |
| Apple (Honeycrisp or Fuji) | 1 large, diced | Pears, chopped grapes, or pomegranate seeds |
| Dried cranberries | ½ cup | Golden raisins or dried cherries |
| Pecans (toasted) | ½ cup | Walnuts, pumpkin seeds, or candied pecans |
| Goat cheese (crumbled) | 4 oz | Feta, blue cheese, or Parmesan shavings |
| Red onion | ½ cup, thinly sliced | Shallots or green onion |
| Optional protein | Grilled chicken or turkey | Crispy bacon for a maple and bacon fall chopped salad |
Maple Vinaigrette
| Ingredient | Measurement | Notes |
| Extra virgin olive oil | ¼ cup | Best quality for smooth flavor |
| Apple cider vinegar | 2 tbsp | Lemon juice for citrus version |
| Maple syrup | 1 tbsp | Honey or agave alternative |
| Dijon mustard | 1 tsp | Adds tangy depth |
| Salt | ¼ tsp | Adjust to taste |
| Black pepper | ⅛ tsp | Freshly cracked |
How to make this easy tossed salad step by step
- Cook quinoa: Prepare quinoa according to package instructions, then cool completely. This keeps the salad fluffy and light.
- Toast pecans: Spread on a baking sheet and bake at 350°F (175°C) for 5–7 minutes until fragrant. Let cool.
- Whisk vinaigrette: In a jar or bowl, combine olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper. Shake or whisk until emulsified.
- Assemble salad: In a large bowl, combine chopped romaine or mixed greens, quinoa, diced apple, dried cranberries, toasted pecans, crumbled goat cheese, and onion.
- Add protein (optional): For a maple and bacon fall chopped salad, add crispy bacon or grilled chicken.
- Dress and toss: Drizzle vinaigrette, toss gently, and serve immediately.
How to serve autumn chopped salad
- Holiday table: It’s the ultimate side salad for Thanksgiving, balancing heavier dishes like mashed potatoes and gravy.
- Crowd gatherings: Double or triple the recipe for fall salads for a crowd it holds up beautifully.
- Special events: Works as one of those chic baby shower salad ideas when plated in small mason jars.
- Everyday dinners: A great easy tossed salad for weeknights, pairing well with roasted chicken or pasta.
- Seasonal twist: Try chopped cabbage salad as the base for extra crunch, or toss in roasted sweet potatoes for a winter vibe.
How to perfect this recipe
- Always cool quinoa before mixing it prevents soggy greens.
- Slice apples right before tossing or coat with lemon juice to prevent browning.
- Toast pecans for deeper flavor; raw nuts won’t give the same crunch.
- Use romaine for fall salad recipes romaine lovers it gives a crisp, fresh bite.
- For savory salad recipes with more punch, crumble in sharp feta or add crispy bacon.
Common mistakes to avoid
- Overdressing: Start with less vinaigrette and add more if needed.
- Skipping toasting: Pecans need that roast to shine.
- Using unripe apples: Tart apples can overpower. Stick to Honeycrisp or Fuji.
- Mixing too early: Dress just before serving to avoid soggy salads.
- Uneven chopping: For a proper chopped cabbage salad or mixed greens salad, dice ingredients evenly so every bite has balanced flavors.
Storage and reheating instructions
| Storage Method | Duration | Tips |
| Salad (without dressing) | Up to 3 days | Store in airtight container |
| Salad (with dressing) | 1 day | Best enjoyed fresh |
| Maple vinaigrette | 5–7 days | Keep in sealed jar, shake before use |
| Freezing | Not recommended | Apples and greens do not freeze well |
Frequently asked questions about autumn salads
Can I make this salad ahead of time?
Yes! Prep everything the day before, but keep the maple vinaigrette separate until serving.
What’s the best base for this salad?
Romaine is classic for fall salad recipes romaine based, but chopped cabbage salad works if you want extra crunch.
Can this be served for big events?
Absolutely. It’s one of the best autumn salads for a crowd, whether it’s Thanksgiving, potlucks, or baby showers.
How do I make it more savory?
Try adding crispy bacon for a maple and bacon fall chopped salad twist, or swap goat cheese with feta.
Can I serve it as a main dish?
Yes – just add grilled chicken, turkey, or even roasted salmon to make it meal-worthy.
Conclusion
This autumn chopped salad recipe is proof that salads can be festive, hearty, and crowd-pleasing. Whether you serve it as a side salad for Thanksgiving, an easy tossed salad for a weeknight dinner, or a centerpiece at a baby shower, it delivers seasonal flavor in every bite. With variations like chopped cabbage salad or a maple and bacon fall chopped salad, you can make it your own while keeping it deliciously seasonal. Save this for your fall salads for a crowd collection it’s one recipe that always earns compliments.
