Fall Harvest Salad
User Reviews
5
Fall Harvest Salad
Description
This salad features thick-cut bacon baked until crispy, combined with a mix of spring greens or baby arugula and slices of Gala and Granny Smith apples, which bring sweetness and tartness respectively. Dried cranberries provide chewy bursts of sweetness, while feta or blue cheese adds a creamy, salty element. Candied walnuts prepared by coating walnuts in sugar and lightly heating them offer a crunchy sweet contrast.
The dressing blends apple cider vinegar, fresh orange zest and juice, Dijon mustard, pure maple syrup, salt, and black pepper, finished with extra-virgin olive oil. It is bright and tangy with a subtle sweetness that complements the salad’s components. Tossing the salad with the dressing before serving ensures a fresh, vibrant blend of flavors.
This dish works well as a side salad or a light main course during autumn. It pairs nicely with roasted meats or as part of a seasonal meal. The combination of textures—from crunchy bacon and walnuts to crisp apple slices and tender greens—makes it enjoyable and fresh.
Use parchment paper sprayed with non-stick spray to cool candied walnuts evenly. Cooking bacon on a rack allows crisping without excess grease, and the salad assembling and dressing can be done just before serving to maintain freshness.
Ingredients
- 8 ounces Bacon thick cut
- 8 ounces spring mix or baby arugula
- 1 small Gala apple sliced, or fuji apple
- 1 small apple sliced, Granny Smith
- 1/2 cup dried cranberries
- 6 ounces feta cheese crumbled, or blue cheese
Candied Walnuts:
- 1/2 cup walnuts
- 3 Tablespoons sugar
- 1-2 teaspoons water
Dressing:
- 3 Tablespoons apple cider vinegar
- 1 teaspoon orange fresh zest
- 2 Tablespoons orange juice fresh squeezed
- 2 teaspoons Dijon mustard
- 2 Tablespoons pure maple syrup
- 1/2 teaspoon each salt
- 1/2 teaspoon each black pepper
- 3/4 cup extra-virgin olive oil
Instructions
- Preheat the oven to 400 degrees. Place a baking rack on a sheet pan and lay bacon slices on the rack. If you don't have a rack, use aluminum foil instead. Cook the bacon for about 20 minutes, depending on your desired level of crispiness. I prefer to cook my bacon for about 25 minutes. Carefully remove from the oven and place on a paper towel lined plate.
- In a small saucepan, heat walnuts, sugar, and water over medium heat. Stir until the sugar and water create a thick coating around the walnuts. Remove from the pan and let cool on a piece of parchment paper or wax paper, sprayed with non-stick cooking spray.
- In a large bowl, toss together spring mix, sliced apples, candied walnuts, cranberries, and feta or blue cheese.
- To make the dressing: whisk together vinegar, orange juice, orange zest, mustard, maple syrup, salt, and pepper. Drizzle in the extra-virgin olive oil.
- When ready to serve, toss the salad with the dressing and top with the crumbled bacon.
Notes
- For crisp bacon, bake on a rack over a foil-lined pan to allow fat to drip away.
- Use parchment or wax paper sprayed with non-stick spray to cool candied walnuts without sticking.
- Choose a mix of sweet and tart apples like Gala and Granny Smith for flavor balance.
- Prepare dressing and salad shortly before serving to keep greens fresh and crisp.
- Feta cheese can be substituted with blue cheese based on preference.
- The recipe comes adapted from Ina Garten's version.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 633 kcal
% Daily Value*
| Calories | 633kcal | 32% |
| Carbohydrates | 32g | 11% |
| Protein | 14g | 28% |
| Fat | 52g | 80% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 10g | 59% |
| Monounsaturated Fat | 27g | 135% |
| Trans Fat | 1g | 50% |
| Cholesterol | 40mg | 13% |
| Sodium | 694mg | 29% |
| Potassium | 350mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 25g | 50% |
| Vitamin A | 952IU | 19% |
| Vitamin C | 11mg | 12% |
| Calcium | 86mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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