Fall is in the air – time for apples! I’m always looking for new ways to use them, especially raw because I love the juicy crunch they provide to a dish. That’s why I came up with this quick and easy recipe for Chopped Salad with Apple, Pecans and Feta Cheese.


I have to admit, I love chopped salads. I know it’s kind of odd, but I don’t like to chop my own salad at the dinner table. When eating out at a restaurant, I always order my salad “chopped and tossed, please”. When making salads at home, I either chop the greens (as in this salad) or tear them into bite-sized pieces. It just makes it easier for people to eat.

In this recipe, I combine chopped hearty greens (like baby kale, spinach, Swiss chard, arugula) with chopped apples, pecans and feta cheese – and then add dried cranberries, golden raisins and blueberries for a pop of color and sweetness. Then it’s all tossed with a white balsamic and olive oil mixture.

I really love cooking with the flavored vinegar and olive oils that are becoming more and more available these days. In this dish, I use a pomegranate-quince white balsamic and a lime-flavored olive oil for the dressing. (You can order them here.) As I indicate below, you can substitute regular white balsamic vinegar and extra virgin olive oil if you prefer. Either way, the resulting combination of flavors is scrumptious! I have served it at several dinner parties (my friends love being testers) to rave reviews.

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White bowl filled with Chopped Salad with Apples, Pecans and Feta Cheese
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Chopped Salad with Apple, Pecans and Feta Cheese

  • Author: by Lee Clayton Roper
  • Yield: 6 servings 1x
  • Category: Salad, healthy, side dish
  • Diet: Gluten Free


Quick and easy to prepare, Chopped Salad with Apples, Pecans and Feta Cheese is a colorful, elegant, side salad. Hearty greens are mixed with chopped apples, pecans, feta, dried cranberries and golden raisins, then tossed with a simple vinaigrette.


  • 15 ounces mixed hearty greens (baby kale, baby spinach, Swiss chard and/or arugula), chopped*
  • 1 large granny smith apple, cored and chopped
  • 4 ounces (1 tub) feta cheese crumbles
  • 1/2 cup toasted chopped pecans
  • 1/2 cup mixed dried fruit (dried cranberries, golden raisins, blueberries)
  • 1/4 cup pomegranate-quince white balsamic vinegar (can also use regular white balsamic)
  • 3 tablespoons lime olive oil (can also use extra virgin olive oil)
  • Kosher salt, to taste
  • Fresh ground pepper, to taste


  1. In a large mixing bowl, toss together the chopped greens, apple, feta cheese, pecans and dried fruit.
  2. In a small mixing bowl, whisk together the balsamic vinegar and olive oil.
  3. Shortly before serving, toss the salad with half of the dressing. Add more as needed. Season to taste with salt and pepper.


*if using regular not baby kale, make sure to remove thick stems


Lee Clayton Roper


I’m Lee Clayton Roper, and I’m passionate about making cooking and entertaining easy, elegant and fun. Here you’ll find scrumptious recipes, helpful tips and seasonal menus that will spark inspiration in your kitchen!
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Access more recipes in Lee's award-winning book, Fresh Tastes!

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