This Harvest Apple Chopped Salad is crisp, colorful, and packed with fall flavors. I love how the sweet apples, crunchy veggies, toasted nuts, and creamy cheese come together in every bite. It’s a satisfying salad that works just as well for a weeknight dinner as it does for a festive autumn gathering.

Harvest Apple Chopped Salad

Why You’ll Love This Recipe

I like how quick this salad is to put together without sacrificing flavor or texture. Chopping everything small means every forkful has a perfect mix of sweet, savory, crunchy, and creamy. The apples are the star of the show, balanced by salty cheese, toasted nuts, and a tangy vinaigrette. It’s fresh, easy, and endlessly adaptable to what I have in the fridge.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Honeycrisp or Fuji apple, diced
Romaine lettuce, chopped
Kale or spinach, finely chopped (optional for extra greens)
Red cabbage, shredded
Carrot, shredded or finely chopped
Dried cranberries
Toasted pecans or walnuts, chopped
Feta or blue cheese, crumbled (or omit for dairy-free)
Green onion or red onion, finely sliced

For the dressing:

Olive oil
Apple cider vinegar
Dijon mustard
Maple syrup or honey
Salt and pepper

Directions

I start by whisking together the dressing: olive oil, apple cider vinegar, Dijon mustard, maple syrup, salt, and pepper.
In a large mixing bowl, I combine the chopped romaine, shredded cabbage, carrots, and any additional greens.
I add in the diced apple, cranberries, chopped nuts, onion, and crumbled cheese.
I drizzle the dressing over the salad and toss everything well to coat.
I serve it immediately for the freshest flavor and best crunch.

Servings and timing

This salad serves about 4 as a side or 2 as a main dish. It takes around 15–20 minutes to prep from start to finish, making it a fast, fresh option any day of the week.

Variations

Sometimes I swap out the feta for goat cheese or leave it out entirely for a dairy-free version. For a protein boost, I add grilled chicken, chickpeas, or roasted tofu. I also like using pears instead of apples or adding sliced grapes for extra sweetness. Pumpkin seeds are a great nut-free alternative for crunch.

storage/reheating

If I plan to store leftovers, I keep the chopped salad ingredients and dressing in separate containers. The chopped veggies and apples stay fresh for about 2 days in the fridge. I add the dressing just before serving to keep the salad crisp. There’s no need to reheat—it’s best served cold or at room temperature.

FAQs

What kind of apple works best?

I like Honeycrisp or Fuji apples for their balance of sweetness and crunch, but Gala or Pink Lady are also great choices.

Can I make this salad ahead of time?

Yes, I chop everything and store the salad and dressing separately. I assemble just before eating so the texture stays fresh.

How do I keep the apples from browning?

I toss the diced apples in a little lemon juice after chopping to prevent browning.

Can I make this salad vegan?

Absolutely. I skip the cheese or use a plant-based alternative and make sure the dressing uses maple syrup instead of honey.

What’s a good nut-free option?

Pumpkin seeds or sunflower seeds are great alternatives that still add crunch without using nuts.

Conclusion

This Harvest Apple Chopped Salad is one of those go-to fall dishes I love for its bold flavor, great texture, and ease of prep. It’s packed with fresh produce, sweet and savory notes, and a dressing that ties everything together beautifully. Whether I’m making lunch for myself or feeding a crowd, this salad always feels like a seasonal favorite.