Name: Fall Harvest Salad with Crispy Bacon, Candied Walnuts, and Apple Cider Dressing Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: American
Ingredients: 8 ounces Thick Cut Bacon; 8 ounces Spring Mix or Baby Arugula; 1 small Gala or Fuji Apple, sliced; 1 small Granny Smith Apple, sliced; 1/2 cup Dried Cranberries; 6 ounces Feta Cheese or Blue Cheese, crumbled; 1/2 cup Walnuts; 3 Tablespoons Sugar; 1-2 teaspoons Water; 3 Tablespoons Apple Cider Vinegar; 1 teaspoon Fresh Orange Zest; 2 Tablespoons Fresh Squeezed Orange Juice; 2 teaspoons Dijon Mustard; 2 Tablespoons Pure Maple Syrup; 1/2 teaspoon Salt; 1/2 teaspoon Pepper; 3/4 cup Extra-Virgin Olive Oil

If you’re craving a salad that truly captures the flavors of the season, I’ve got just the thing for you. This Fall Harvest Salad with Crispy Bacon, Candied Walnuts, and Apple Cider Dressing Recipe is one of my all-time favorites—it’s like a celebration of crisp apples, sweet-tart cranberries, and that irresistible crunch of candied walnuts, all brought together with the smoky goodness of bacon. Trust me, once you try this, it’ll become a staple for your autumn table!

💜

Why You’ll Love This Recipe

A Flavor Explosion: The combination of sweet, tangy, salty, and crunchy makes every bite unforgettable.
Simple Yet Impressive: It’s easy to make but looks and tastes like you spent hours in the kitchen.
Perfect for Any Fall Occasion: Whether it’s a weeknight dinner or a holiday feast, it fits right in.
Flexible and Customizable: You can tweak the ingredients to your liking or what you have on hand.

A wooden bowl filled with a fresh salad placed on a white marbled surface. The salad has a base layer of green leafy vegetables, topped with multiple layers including thin slices of green apple arranged in small stacks, clusters of walnuts drizzled with a glossy dressing, dark dried fruits scattered around, small pieces of crumbled blue cheese spread evenly, and crispy strips and chunks of cooked bacon lining the bowl's edge and mixed in the salad. Two wooden spoons lie on the white marbled surface next to the bowl. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The magic of this Fall Harvest Salad with Crispy Bacon, Candied Walnuts, and Apple Cider Dressing Recipe lies in the balance of fresh, sweet, and savory ingredients. Grab produce that’s fresh and crisp, especially your apples, and quality bacon because it really shines here.

Thick Cut Bacon: Look for thick-cut for that perfect crispy texture and meaty flavor that stands out in the salad.
Spring Mix or Baby Arugula: I love spring mix for its variety or baby arugula if you prefer a peppery bite.
Gala or Fuji Apple: These are sweet and juicy, adding great contrast to the tangy elements.
Granny Smith Apple: Tart and crisp, it balances the sweetness perfectly.
Dried Cranberries: Adds natural sweetness and chewiness—opt for unsweetened if you want to dial back sugar.
Feta Cheese or Blue Cheese: Crumbled generously to add a creamy and tangy note that complements the fruit.
Walnuts: Candied for a sweet crunch that lifts the salad’s texture.
Sugar and Water: To make your own candied walnuts—trust me, it’s so much better than store-bought.
Apple Cider Vinegar: The heart of the dressing, bringing that lovely fall tang.
Fresh Orange Zest and Juice: Brightens the dressing with a citrusy freshness.
Dijon Mustard: Adds a subtle kick and emulsifies the dressing beautifully.
Pure Maple Syrup: My secret to natural sweetness in the dressing—it pairs so well with everything else.
Salt and Pepper: Season to taste to round everything out.
Extra-Virgin Olive Oil: For richness and a smooth, silky finish to the dressing.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love that this Fall Harvest Salad with Crispy Bacon, Candied Walnuts, and Apple Cider Dressing Recipe is so versatile. You can easily tailor it to suit your tastes or dietary needs—making it your own is half the fun!

Swap the Cheese: I’ve switched out feta for goat cheese or even a mild cheddar before, and each time it brings a new layer of flavor.
Nut Alternatives: If you’re not a walnut fan, pecans make a wonderful substitute and candy up just as nicely.
Make it Vegan: Skip the bacon and cheese, then add extra candied nuts and avocado for creaminess. The dressing is naturally vegan too!
Add Protein: Grilled chicken or turkey bacon can round out the salad for a heartier meal.

How to Make Fall Harvest Salad with Crispy Bacon, Candied Walnuts, and Apple Cider Dressing Recipe

Step 1: Get That Bacon Crispy

Preheat your oven to 400°F. Lay the thick-cut bacon strips on a baking rack set over a sheet pan; this helps the bacon cook evenly and the fat drip off. If you don’t have a rack, foil works just fine too—just keep an eye on it for even cooking. Bake for about 20-25 minutes until deliciously crisp. I’ve found 25 minutes is my sweet spot, but if you like it less or more crispy, adjust the time. Once done, drain the bacon on paper towels and set aside to cool before crumbling.

Step 2: Candy Those Walnuts

While the bacon is cooking, warm a small saucepan over medium heat. Add walnuts, sugar, and water, stirring constantly until the sugar melts and thickly coats the walnuts. This only takes a few minutes, so don’t wander off! Pour the candied walnuts onto parchment or wax paper sprayed with non-stick spray to cool and harden without sticking. The homemade candy coating tastes so much fresher than store-bought, and your salad will thank you.

Step 3: Toss the Fresh Ingredients

In a large bowl, combine the spring mix or baby arugula, thinly sliced Gala or Fuji apples, Granny Smith slices, dried cranberries, and your crumbled feta or blue cheese. I like to slice the apples right before assembling to keep them crisp and prevent browning. If you want, a little lemon juice on the apples before mixing can help with that too.

Step 4: Whisk Together the Apple Cider Dressing

In a separate bowl, whisk apple cider vinegar, fresh orange juice, orange zest, Dijon mustard, maple syrup, salt, and pepper until combined. Then slowly drizzle in the extra-virgin olive oil while whisking vigorously to create a smooth, tangy, and slightly sweet dressing that perfectly complements the salad’s components.

Step 5: Combine and Serve

Right before serving, toss your salad with the apple cider dressing to coat everything evenly. Top with that glorious crispy bacon you cooked and enjoy the perfect crunchy, sweet, tangy, smoky bite. You’ll notice how all the flavors just sing together—this is why I make this salad fall after fall!

👨‍🍳

Pro Tips for Making Fall Harvest Salad with Crispy Bacon, Candied Walnuts, and Apple Cider Dressing Recipe

Crispier Bacon: Use a wire rack for baking bacon to ensure even airflow and prevent sogginess.
Prevent Apple Browning: Toss apple slices in a little lemon juice if you’re prepping ahead.
Perfect Dressing Texture: Whisk olive oil in slowly while mixing to achieve a beautifully emulsified dressing.
Don’t Overdress: Add dressing gradually to avoid soggy greens—toss gently and taste as you go.

How to Serve Fall Harvest Salad with Crispy Bacon, Candied Walnuts, and Apple Cider Dressing Recipe

A wooden bowl filled with a fresh salad sits on a white marbled surface, with wooden spoons nearby. The salad has a base of mixed green leaves covering the entire bowl. On top, there are four even piles of green apple slices, each pile neatly fanned out. Clustered walnuts with a shiny glaze cover one part of the salad, next to a pile of small dark berries or olives. Crumbled blue cheese is scattered generously over the salad. Pieces of cooked bacon strips are arranged around the edges and in small clusters, adding a rich reddish-brown color. The overall look is colorful and fresh with distinct layers and textures. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I like to sprinkle a little extra orange zest right on top for a fresh aromatic lift. Sometimes, I add a few extra crumbles of cheese or even some thinly sliced green onions for a mild bite. A handful of fresh herbs like parsley or thyme can also brighten the salad beautifully.

Side Dishes

This salad pairs gorgeously with roasted chicken or pork. For a vegetarian spread, I serve it alongside warm butternut squash soup or crusty whole-grain bread. It’s also a fantastic complement to creamy mashed potatoes at holiday dinners.

Creative Ways to Present

One of my favorite ways to impress is to serve this salad in individual glass jars layered to showcase the colors—the reds, greens, and whites look stunning. It also works beautifully plated on a large wooden board surrounded by apple slices and walnut clusters for that cozy, rustic feel.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers, store the salad (without dressing and bacon) in an airtight container in the fridge. Keep the bacon and candied walnuts separate to maintain their crispness. When you’re ready to enjoy again, toss everything together with fresh dressing.

Freezing

I generally don’t recommend freezing this salad because the fresh greens, apples, and dressing don’t freeze well—they can become soggy. But the bacon and candied walnuts can be frozen separately if you want to prep in advance.

Reheating

If you want to reheat the bacon, a quick spin in a hot skillet or microwave works fine to bring back its crispiness. For the salad, just toss fresh greens and apple slices with any leftover salad ingredients and dressing, adding the warm bacon right before serving.

FAQs

Can I use other types of greens besides spring mix or arugula?

Absolutely! Spinach, baby kale, or mixed field greens all work well. Just remember that arugula gives a nice peppery bite, so if you skip it, consider adding some herbs or a dash of black pepper for balance.
How do I keep the apples from browning?

Toss sliced apples with a little lemon juice or cold water immediately after slicing to slow oxidation. Also, assemble the salad shortly before serving for the freshest taste and appearance.
Can I prepare any parts of this salad in advance?

You can definitely cook the bacon and candy the walnuts ahead of time—just store them separately. Prepare the dressing early too. However, mix the salad ingredients and toss with dressing right before serving to keep everything fresh and crisp.
What can I substitute if I don’t have maple syrup?

If you don’t have maple syrup on hand, honey or agave nectar work well as natural sweeteners in the dressing. Just use the same amount for a similar balance of sweetness.

Final Thoughts

I absolutely love how this Fall Harvest Salad with Crispy Bacon, Candied Walnuts, and Apple Cider Dressing Recipe turns out every single time. It’s one of those recipes that makes me excited for fall and brings my family to the table with big smiles. The textures, colors, and layers of flavor truly capture the best of the season. I can’t wait for you to try it and make some cozy memories of your own around this delicious, vibrant salad. Trust me—you’re gonna want to make this a regular!