Description

A vibrant and flavorful Fall Harvest Salad featuring crispy oven-baked bacon, fresh spring mix or arugula, crisp sliced apples, dried cranberries, candied walnuts, and tangy feta or blue cheese, all tossed in a homemade apple cider vinegar dressing infused with fresh orange zest and maple syrup. This salad perfectly balances sweet, savory, and tangy flavors, making it an ideal dish for autumn gatherings or a nutrient-packed meal.

Ingredients

Units 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

Walnut Candied Coating

3 Tablespoons Sugar
1-2 teaspoons Water

Dressing Ingredients

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

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Instructions

Bake the Bacon: Preheat the oven to 400°F. Place a baking rack on a sheet pan and lay the bacon slices on the rack. If you don’t have a rack, line the pan with aluminum foil instead. Bake the bacon for about 20-25 minutes, depending on your preferred level of crispiness. Once done, carefully remove the bacon from the oven and transfer to a plate lined with paper towels to drain excess grease.
Candy the Walnuts: In a small saucepan over medium heat, combine the walnuts, sugar, and water. Stir continuously until the sugar dissolves and forms a thick, glossy coating over the walnuts. Remove the walnuts from the pan and spread them on a piece of parchment or wax paper that has been sprayed with non-stick cooking spray. Let cool completely to harden the sugar coating.
Assemble the Salad Base: In a large mixing bowl, combine the spring mix or arugula, sliced Gala or Fuji apple, sliced Granny Smith apple, dried cranberries, candied walnuts, and crumbled feta or blue cheese. Gently toss to distribute the ingredients evenly.
Prepare the Dressing: In a separate bowl, whisk together the apple cider vinegar, fresh orange zest, fresh squeezed orange juice, Dijon mustard, pure maple syrup, salt, and pepper. Gradually drizzle in the extra-virgin olive oil while continuously whisking until the dressing is emulsified and smooth.
Dress and Serve: When ready to serve, pour the dressing over the salad and toss gently to coat all the ingredients evenly. Finally, top the salad with the crispy crumbled bacon. Serve immediately for best texture and flavor.

Notes

This Fall Harvest Salad is perfect for incorporating seasonal flavors like fresh apples and dried cranberries.
For a vegetarian version, omit the bacon and consider adding toasted pumpkin seeds for extra crunch.
If you don’t have fresh orange zest, you can substitute with a small amount of orange juice alone, but the zest adds essential brightness.
To make candied walnuts ahead, store them in an airtight container at room temperature for up to three days.
The salad dressing can be adjusted to taste with more or less maple syrup depending on your preferred sweetness.

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