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Hearty Harvest Salad with Apple Cider Vinaigrette

Hearty Harvest Salad with Apple Cider Vinaigrette

Adapted from Half Baked Harvest

All the flavors of fall and winter. Sweet apple slices, crispy bacon bits, glazed roasted nuts & creamy cheese crumbles.

Servings 6 servings
Author Rosemary Stelmach

Ingredients

Apple Cider Vinaigrette

  • 1/3 cup extra-virgin olive oil
  • 1/4 cup apple cider vinegar
  • 1 tablespoon dijon mustard
  • 1 tablespoon apple butter
  • 2 teaspoons maple syrup
  • 1 tablespoon fresh thyme leaves
  • 2 teaspoons fresh sage leaves, finely chopped
  • kosher salt & freshly ground black pepper, to taste

Salad Ingredients

  • 5 ounces spring mix
  • 2 cups baby arugula
  • 3 small honeycrisp apples, cored & thinly sliced
  • 6 ounces bacon, crisped & broken into pieces
  • 1 cup glazed roasted pecans (see Recipe Notes)
  • 1/2 cup dried cranberries (used Craisins here)
  • 2/3 cup crumbled feta cheese

Instructions

  1. To make the Apple Cider Vinaigrette: Combine all ingredients in a jar with a lid and shake. Taste and season with salt & pepper if needed. Set aside.

  2. To make the salad: In a large salad bowl, combine the spring mix and baby arugula. Toss to combine with a small amount of vinaigrette. Arrange the sliced apples on top and evenly distribute the bacon, roasted pecans, dried cranberries & cheese crumbles.

  3. Lightly dress the salad with more vinaigrette, reserving the rest to be offered alongside the individual servings.

Recipe Notes

For the glazed roasted pecans: Our Sweet & Savory Roasted Pecans pair well with this salad.