In this gorgeous Fall Harvest Salad; crisp apples, pears, sliced carrots, toasted pecans and blue cheese are tossed with mixed greens and chopped bacon. The salad is then drizzled with a warm maple bacon vinaigrette! Serve as a side or top with sliced chicken as an entree.

Have you heard the talk of a “bacon shortage” come 2013?

I use air quotes because, come on! The news is calling it “bacogeddon” or-or my personal favorite, aporkalypse. I can barely say it let ALONE type it without giggling. A-pork-alypse. I wish I was kidding.

I refuse to read a single article about it because I like to live by the rule, that if I ignore it, then it doesn’t really exist. Sounds perfectly logical, right? I prefer to use this technique with a lot of things like calories, exercise and dusting.

Could you imagine a world without bacon??

To Make This Fall Harvest Salad You Will Need:

  • quality pure maple syrup
  • dijon mustard
  • red wine vinegar
  • kosher salt
  • freshly ground black pepper
  • thick cut applewood smoked bacon
  • reserved bacon fat
  • shallot
  • mixed salad greens
  • honeycrisp apple
  • pear
  • carrots
  • pecans (toasted)
  • crumbled blue cheese

shallots added to bacon fat in skillet

Cook up 4 strips of thick-cut applewood bacon. Once cooked, transfer the cooked bacon to a paper towel lined plate. There should be roughly 2 tablespoons leftover after cooking the bacon, to that add 1 small finely diced shallots to the bacon fat. Cook over medium-low until soft.

salad dressing added to sautéed shallots in bacon fat

Once the shallots have sautéed in the fat, pour in the maple dijon part of the dressing.

warm bacon dijon dressing

Stir until the dressing is warm and slightly thickened, then remove off of the heat.

jar of dressing

Keep the dressing warm or pour into a jar and set off to the side.

maple syrup and dijon in glass measuring cup

To make the warm maple vinaigrette, first measure out 1/3 cup of quality pure maple syrup and 3 tablespoons of Dijon mustard into a small jar or bowl.

red wine vinegar and black pepper added to glass measuring cup

Next, add in two tablespoons of red wine vinegar and 1/4 teaspoon of kosher salt and 1/8 teaspoon freshly ground black pepper.

whisked ingredients in glass measuring cup

Give that a whisk to combine and set off to the side.

Meanwhile, prep the salad toppings. Start by slicing up a honeycrisp apple, a pear, carrots and pan-toast 1/3 cup pecans.

wood salad bowl with mixed salad greens

Throw 10 ounces of mixed salad greens into a gigantic serving bowl.

Top with sliced apple, pear and carrots, chopped bacon, chopped toasted pecans and crumbled blue cheese.

drizzling salad with dressing

Finally, serve the salad drizzled with the warm maple bacon vinaigrette over top.

Hands down my newest and most favorite salad.

It’s crunchy, sweet and smoky which all pairs deliciously with the funky blue cheese. 

Enjoy! And if you give this Fall Harvest Salad recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Fall Harvest Salad with Warm Maple Bacon Vinaigrette
Yield: Serves 4 to 6 (depending)

Fall Harvest Salad with Warm Maple Bacon Vinaigrette

In this gorgeous Fall Harvest Salad; crisp apples, pears, sliced carrots, toasted pecans and blue cheese are tossed with mixed greens and chopped bacon. The salad is then drizzled with a warm maple bacon vinaigrette! Serve as a side or top with sliced chicken as an entree.

Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes

Ingredients

FOR THE DRESSING:

  • 1/3 cup pure maple syrup
  • 3 tablespoons whole grain Dijon mustard
  • 2 tablespoons red wine vinegar
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon black pepper
  • 2 tablespoons leftover bacon fat (leftover in the skillet)
  • 1 small shallot, finely diced

FOR THE SALAD:

  • 10 ounce mixed salad greens
  • 1 small honeycrisp apple, sliced
  • 1 ripe pear, sliced
  • 1 cup sliced carrots
  • 1/3 cup toasted pecans, coarsely chopped
  • 4 strips thick applewood bacon, cooked and roughly chopped
  • 1/4 cup blue cheese, freshly crumbled - more to taste

Instructions

  1. Combine the maple syrup, mustard, vinegar, salt and pepper into a small bowl or jar and set aside.
  2. Add the salad greens to a large serving bowl. Top with sliced apples, pears, carrots, bacon, toasted pecans and blue cheese.
  3. Reheat the bacon fat over medium heat.
  4. Sauté diced shallot until softened. Once soft, stir while gradually pouring in the maple/mustard mixture. Simmer for a few minutes or until slightly thickened.
  5. Plate up the salads and serve the warm maple bacon dressing drizzled over the top and more freshly ground black pepper.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 241Total Fat: 13gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 16mgSodium: 527mgCarbohydrates: 27gFiber: 4gSugar: 19gProtein: 6g

All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.