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Fall Harvest Salad with Warm Maple Bacon Vinaigrette

Fall Harvest Salad with Warm Maple Bacon Vinaigrette Bliss

Experience the flavors of autumn with this Fall Harvest Salad featuring Warm Maple Bacon Vinaigrette.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Dressing
  • 1/3 cup Pure Maple Syrup Substitute with honey for a different sweetness profile.
  • 2 tablespoons Dijon Mustard Use country or whole grain for added texture.
  • 2 tablespoons Red Wine Vinegar Feel free to swap with white wine vinegar.
  • to taste Kosher Salt
  • to taste Black Pepper
  • 2 tablespoons Bacon Fat For lighter version, use olive oil.
  • 1 medium Shallot Red onion can be used as a substitute.
Salad
  • 10 oz Mixed Salad Greens Consider using spinach or arugula for variation.
  • 1 each Honeycrisp Apple Any seasonal apple can be used.
  • 1 each Ripe Pear Any seasonal pear can be used.
  • 1 cup Sliced Carrots Thinly sliced radishes can be a spicy alternative.
  • 1/3 cup Toasted Pecans Walnuts or almonds can also be used.
  • 4 slices Thick Applewood Bacon Turkey bacon can be a healthier option.
  • 1/4 cup Crumbled Blue Cheese Feta or goat cheese make good substitutes.

Equipment

  • Skillet
  • Large Serving Bowl
  • small bowl

Method
 

Cooking Steps
  1. In a skillet over medium heat, cook the thick applewood bacon slices for about 5-7 minutes or until they're crispy.
  2. Transfer the bacon to a paper towel-lined plate to drain and reserve about 2 tablespoons of bacon fat in the skillet.
  3. In a small bowl, whisk together maple syrup, Dijon mustard, red wine vinegar, kosher salt, and black pepper to prepare the dressing.
  4. In a large serving bowl, layer the mixed salad greens, followed by honeycrisp apples, ripe pears, and chopped carrots.
  5. Top with crumbled blue cheese and toasted pecans.
  6. Add diced shallots to the skillet with reserved bacon fat and sauté over medium-low heat for 3-4 minutes.
  7. Stir the dressing mixture into the skillet with sautéed shallots and heat until warm.
  8. Drizzle the warm dressing over the salad, toss gently to combine and serve immediately.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 25gProtein: 10gFat: 22gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 30mgSodium: 680mgPotassium: 300mgFiber: 5gSugar: 10gVitamin A: 500IUVitamin C: 15mgCalcium: 100mgIron: 1.5mg

Notes

Salad can be stored in the fridge for up to 3 days. Dress right before serving for freshness.

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