Name: Fall Harvest Salad 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 looking for a salad that screams cozy autumn vibes but still feels fresh and vibrant, then you’re going to adore this Fall Harvest Salad Recipe. It’s packed with crisp apples, crunchy candied walnuts, tangy dried cranberries, and salty feta or blue cheese, all brought together with crispy bacon and a zesty, homemade apple cider dressing. I absolutely love how this salad balances sweet, savory, and tart flavors — it’s like a celebration of fall in every bite. Trust me, keep reading because this recipe is fan-freaking-tastic and perfect for those chilly days when you want something comforting yet bright.

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Why You’ll Love This Recipe

Bold Seasonal Flavors: Apples, cranberries, and maple syrup combine for the ultimate fall taste sensation.
Perfect Contrast: Crunchy candied walnuts and crispy bacon add texture and savory richness.
Simple, From-Scratch Dressing: The apple cider vinegar and fresh orange zest dressing delivers bright, balanced acidity.
Crowd-Pleaser: This salad is a guaranteed hit for family dinners, potlucks, and holiday gatherings.

A wooden bowl is filled with a colorful salad displayed in many layers starting with a base of green leafy lettuce. On top of the leaves, there are thinly sliced green apple slices arranged in small neat stacks around the bowl. Scattered over the salad are crumbled blue cheese pieces, black dried berries, and crunchy brown walnuts covered lightly with a glossy dressing. Crispy reddish-brown bacon strips and small bacon pieces are placed around the edges and among the layers. The bowl sits on a white marbled surface next to two wooden spoons. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Every ingredient in this fall harvest salad recipe plays a special role, from the sweet-tart apples to the creamy cheese and smoky bacon. I always recommend using fresh, high-quality produce and nuts to really elevate the final dish.

Thick Cut Bacon: Use thick slices for the best crispiness and smoky flavor – it holds up well on the salad.
Spring Mix or Baby Arugula: Both bring a peppery green base; I lean towards arugula for its slight bite.
Gala or Fuji Apple: These apples are sweet and juicy, perfect for balancing flavors.
Granny Smith Apple: Adds a tart crunch that contrasts nicely with the sweeter apple.
Dried Cranberries: Look for ones without added sugar for a more natural taste.
Feta Cheese or Blue Cheese: Crumbled – feta gives a milder tang, blue cheese adds a bolder punch.
Walnuts: Candied walnuts bring the crunch and a touch of sweetness after coating them with sugar.
Sugar: To candy the walnuts perfectly so they’re sticky and crunchy.
Water: Helps dissolve the sugar for candying the walnuts evenly.
Apple Cider Vinegar: The star of the dressing, it adds bright acidity.
Fresh Orange Zest: Imparts a fresh citrus aroma and flavor that lifts the salad.
Fresh Squeezed Orange Juice: Adds juicy brightness to the dressing.
Dijon Mustard: Provides gentle heat and helps emulsify the dressing.
Pure Maple Syrup: Sweetens and complements the fall flavors naturally.
Salt and Pepper: Essential seasoning to bring everything together.
Extra-Virgin Olive Oil: For a rich, smooth base in 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 like to mix things up with this fall harvest salad recipe depending on what I have on hand or the occasion. Feel free to make it your own — that’s the beauty of salads!

Cheese Swap: I’ve switched the feta out for goat cheese or shaved Parmesan when I want a creamier texture or a subtler tang.
Nut Alternatives: Pecans or toasted almonds make delicious substitutes for walnuts, especially if you want a slightly different crunch.
Make It Vegan: Simply skip the bacon and cheese, and add roasted chickpeas or avocado for extra richness.
Dressing Twist: Add a teaspoon of honey instead of maple syrup for a different kind of sweetness.

How to Make Fall Harvest Salad Recipe

Step 1: Crisp Up Your Bacon

First things first — preheat your oven to 400°F. Lay the thick-cut bacon slices on a wire rack set over a sheet pan. If you don’t have a rack, placing bacon over aluminum foil works too. I usually bake mine for about 25 minutes because I like that perfect balance of crispy edges with a bit of chewiness still left. Keep an eye on it the first time to find your perfect timing. Once done, transfer the bacon onto paper towels to drain excess fat and crisp up further while you prep the rest.

Step 2: Candy Those Walnuts

While the bacon’s in the oven, get a small saucepan going over medium heat. Toss in walnuts, sugar, and water. Stir it frequently until the sugar dissolves and forms a shiny, thick coating around the nuts — this usually takes about 5-7 minutes. Pour the coated walnuts out onto parchment or wax paper sprayed with non-stick spray and let them cool completely so they become delectably crunchy.

Step 3: Toss Together the Salad Ingredients

Grab a large salad bowl and combine the spring mix or baby arugula with thinly sliced Gala or Fuji apples, Granny Smith apples, dried cranberries, your candied walnuts, and crumbled feta or blue cheese. I love the burst of color here — it’s visually inviting, and every bite has a variety of textures.

Step 4: Whisk Up the Dressing

In a small bowl, whisk together the apple cider vinegar, fresh orange juice, orange zest, Dijon mustard, maple syrup, salt, and pepper. Now drizzle in the extra-virgin olive oil gradually, whisking continuously to create a smooth, tangy, and sweet dressing that perfectly coats the salad without weighing it down.

Step 5: Bring It All Together

When you’re ready to serve, drizzle the salad with the dressing and toss gently to coat everything evenly. Lastly, crumble the crispy bacon on top for that satisfying smoky crunch. If you’re serving this at a gathering, I like to toss it just before plating to keep the greens fresh and crisp.

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Pro Tips for Making Fall Harvest Salad Recipe

Don’t Skip the Candied Walnuts: Candying the walnuts adds a subtle sweetness and crunch that really elevates the texture. Just watch the sugar—they can burn quickly!
Prep Dressing Last: I learned this the hard way – adding dressing too early can wilt your greens, so dress right before serving.
Slice Apples Thinly: Thin slices make the apples easier to eat and integrate better with the salad’s textures.
Use a Wire Rack for Bacon: Baking bacon on a rack lets the grease drip away so it crisps evenly without sitting in fat.

How to Serve Fall Harvest Salad Recipe

A wooden bowl filled with a colorful salad sits on a white marbled surface. The salad has layers of dark green leafy mix as the base. On top, there are four groups of toppings placed in sections: bright green sliced apple, crunchy orange-brown walnuts, small cooked reddish-brown bacon pieces, and crumbly light blue cheese scattered across. The bacon wraps slightly inside the bowl edge. Next to the bowl, two wooden spoons lie on the white marbled texture. The photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually top the salad with a few extra crumbles of cheese and some fresh orange zest for a pop of color and aroma. Sometimes, I sprinkle a handful of pomegranate seeds if I have them on hand — they add a jewel-like sparkle and a juicy burst that’s delightful.

Side Dishes

This salad pairs beautifully with roasted chicken or pork tenderloin, and I love serving it alongside warm butternut squash soup or a crusty artisan bread for a complete fall meal. It can also hold its own as a hearty lunch with a bowl of soup.

Creative Ways to Present

For holiday dinners, I like to present the salad on a large wooden serving board, letting the colors shine naturally with a few sprigs of fresh rosemary or thyme scattered around for an earthy touch. Individual portions in small glass bowls are great for intimate gatherings, letting each person appreciate all the layers.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (rare in my house!), store the salad and dressing separately in airtight containers. Keep the bacon and walnuts separate as well to preserve crunch and flavor. The salad greens can wilt if mixed too soon, so it’s best to toss right before eating.

Freezing

Since this salad relies heavily on fresh ingredients and crispy components, I don’t recommend freezing it. The texture and flavor of the apples, greens, and bacon won’t hold up well after thawing.

Reheating

If you want warm bacon bits or walnuts for topping, quickly warm them separately in a skillet before adding to the salad. Otherwise, this is a salad best enjoyed fresh and cool.

FAQs

Can I make the Fall Harvest Salad Recipe vegetarian?

Absolutely! Simply omit the bacon and use extra nuts or seeds for crunch and protein. You can also add roasted chickpeas or sliced avocado for more substance. The salad will still be bursting with flavor thanks to the apples, cranberries, cheese, and tangy dressing.
What’s the best way to prevent apples from browning in this salad?

I recommend slicing the apples just before assembling the salad and tossing them immediately with the dressing, which contains citrus juice that slows oxidation. If prepping ahead, lightly toss apple slices in lemon juice to help maintain their fresh look.
Can I prepare parts of the salad in advance?

Definitely! You can candy the walnuts, cook the bacon, and prep the dressing a day ahead. Keep greens and apples separate until just before serving to keep everything fresh and crisp.
What kind of cheese works best in the Fall Harvest Salad Recipe?

Feta and blue cheese are both excellent choices. Feta offers a mild, salty tang, while blue cheese brings strong, creamy boldness. Choose based on your preference or what you have on hand.

Final Thoughts

This Fall Harvest Salad Recipe is one of those dishes I find myself making over and over as soon as the weather cools down. It perfectly captures the essence of fall with its mix of sweet, tart, crunchy, and savory elements all wrapped up in a zesty dressing I keep coming back to. Whether you’re serving it at a family dinner or bringing it to a potluck, it’s the kind of dish that makes people smile and ask for seconds. I can’t wait for you to try it — I promise it’ll become a new favorite in your fall recipe rotation.