Description
A vibrant and delicious Fall Harvest Salad combining the sweetness of fresh apples and candied walnuts with savory feta or blue cheese and crispy bacon, all tossed in a homemade apple cider vinegar dressing. Perfectly capturing the flavors of autumn in every bite.
Ingredients
Scale
Salad 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
Dressing Ingredients
- 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
Instructions
- Cook the Bacon: Preheat your oven to 400°F (200°C). Place a baking rack over a sheet pan and arrange the bacon slices evenly on top. If you don’t have a rack, line the pan with aluminum foil instead. Bake the bacon for about 20-25 minutes, depending on how crispy you prefer it. Once cooked, carefully remove the bacon and lay it on a paper towel-lined plate to drain excess fat.
- Candied Walnuts Preparation: In a small saucepan over medium heat, combine the walnuts, sugar, and water. Stir continuously until the sugar dissolves and forms a thick coating around the walnuts. Once coated, transfer the walnuts onto a piece of parchment or wax paper that has been sprayed with non-stick cooking spray, and let them cool completely.
- Toss the Salad Base: In a large mixing bowl, combine the spring mix or baby arugula, sliced Gala or Fuji apple, sliced Granny Smith apple, dried cranberries, crumbled feta or blue cheese, and the cooled candied walnuts. Toss gently to mix all ingredients evenly.
- Make the Dressing: In a medium bowl, whisk together the apple cider vinegar, fresh orange zest, freshly squeezed orange juice, Dijon mustard, pure maple syrup, salt, and pepper. Slowly drizzle in the extra-virgin olive oil while whisking briskly until the dressing emulsifies and thickens slightly.
- Assemble and Serve: When ready to serve, drizzle the dressing over the tossed salad and toss once more to coat evenly. Finally, top the salad with the crispy, crumbled bacon pieces. Serve immediately for best texture and flavor.
Notes
- This salad features fresh fall ingredients like apples and candied walnuts for a perfect seasonal flavor.
- Use either feta or blue cheese based on your preference; both add a creamy, tangy element.
- If you don’t have a baking rack, lining your sheet pan with foil for cooking bacon works well.
- The candied walnuts add a wonderful sweet crunch; be sure to cool them fully before adding to the salad.
- The dressing can be made ahead and stored in the refrigerator for up to 3 days; whisk again before using.
Nutrition
- Serving Size: 1 serving
- Calories: 633 kcal
- Sugar: 25 g
- Sodium: 694 mg
- Fat: 52 g
- Saturated Fat: 11 g
- Unsaturated Fat: 37 g
- Trans Fat: 1 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 14 g
- Cholesterol: 40 mg
