Fall Harvest Salad made with fresh apples, candied walnuts, dried cranberries, feta or blue cheese, crispy bacon all tossed with arugula or spring mix in a homemade apple cider vinegar dressing. The best Fall salad recipe!
Prep Time20 minutesmins
Cook Time20 minutesmins
Course: Appetizer, Salad, Side Dish
Cuisine: American
Keyword: fall harvest salad, fall salad
Servings: 6
Author: Modern Honey® - www.modernhoney.com
Ingredients
8ouncesThick Cut Bacon
8ounces Spring Mix or Baby Arugula
1smallGala or Fuji Apple(sliced)
1smallGranny Smith Apple(sliced)
1/2cupDried Cranberries
6ouncesFeta Cheese or Blue Cheese(crumbled)
Candied Walnuts:
1/2cupWalnuts
3TablespoonsSugar
1-2teaspoonsWater
Dressing:
3TablespoonsApple Cider Vinegar
1teaspoonFresh Orange Zest
2TablespoonsFresh Squeezed Orange Juice
2teaspoonsDijon Mustard
2TablespoonsPure Maple Syrup
1/2teaspoon eachSalt and Pepper
3/4cupExtra-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.