Description
A vibrant and satisfying Fall Harvest Salad featuring crisp apples, candied walnuts, dried cranberries, tangy feta or blue cheese, and crispy bacon, all tossed with fresh spring mix or baby arugula and a zesty homemade apple cider vinegar dressing. Perfect for a seasonal lunch or side dish, this salad balances sweet, savory, and tangy flavors with a delightful crunch.
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 the oven to 400°F (204°C). Place a baking rack on a sheet pan and arrange bacon slices on the rack. If you don’t have a rack, line the pan with aluminum foil instead. Bake for about 20-25 minutes until the bacon reaches your preferred level of crispiness. Remove carefully and drain the bacon on a paper towel-lined plate.
- Candy the Walnuts: In a small saucepan over medium heat, combine walnuts, sugar, and water. Stir continuously until the sugar dissolves and thickly coats the walnuts, forming a glossy caramelized layer. Remove the walnuts and let them cool on parchment or wax paper sprayed with non-stick cooking spray to prevent sticking.
- Assemble the Salad: In a large bowl, combine the spring mix or baby arugula, sliced Gala or Fuji apple, sliced Granny Smith apple, dried cranberries, candied walnuts, and crumbled feta or blue cheese. Toss gently to mix the ingredients evenly.
- Prepare the Dressing: In a small bowl, whisk together apple cider vinegar, fresh orange zest, fresh orange juice, Dijon mustard, maple syrup, salt, and pepper. Slowly drizzle in the extra-virgin olive oil while whisking to emulsify the dressing.
- Toss and Serve: When ready to serve, drizzle the prepared dressing over the salad mixture and toss thoroughly to coat everything evenly. Top the salad with the crispy crumbled bacon just before serving for added texture and flavor.
Notes
- This salad is perfect for celebrating fall flavors with fresh apples and seasonal ingredients.
- For a vegetarian version, omit the bacon or substitute with crispy roasted chickpeas.
- Use either spring mix or baby arugula depending on your preference for greens.
- Cooking times for bacon may vary based on thickness and oven calibration, so adjust accordingly.
- The candied walnuts add a sweet crunch, but you can substitute or omit them if you prefer a simpler salad.
- Store leftover dressing separately and toss the salad just before serving to maintain crispness.
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
