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?? Ever worse, a world without this Harvest Salad?
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
- mixed salad greens
- honeycrisp apple
- pecans (toasted)
- crumbled blue cheese
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.
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.
Next, add in 2 tablespoons of red wine vinegar and 1/4 teaspoon of kosher salt and 1/8 teaspoon freshly ground black pepper.
Give that a whisk to combine and set off to the side.
Once the shallots have sautéed in the bacon fat, pour in the maple dijon part of the dressing.
Stir until the dressing is warm and slightly thickened, then remove off of the heat.
Keep the dressing warm or pour into a jar and set off to the side.
Throw 10 ounces of mixed salad greens into a gigantic serving bowl. Prep the salad toppings. Start by slicing up a honeycrisp apple, a pear, carrots and pan-toast 1/3 cup pecans.
Top with sliced apple, pear and carrots, chopped bacon, chopped toasted pecans and crumbled blue cheese.
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.
Fall Harvest Salad with Warm Maple Bacon Vinaigrette
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 reserved bacon fat, leftover in the skillet
- 1 small shallot, finely diced
FOR THE SALAD:
- 10 ounce salad greens
- 1 small honeycrisp apple, sliced
- 1 ripe pear, sliced
- 1 cup sliced carrots
- 1/3 cup toasted pecans, coarsely chopped
- 4 slices thick applewood bacon, cooked and roughly chopped
- 1/4 cup blue cheese, freshly crumbled - more to taste
- Combine the maple syrup, mustard, vinegar, salt and pepper into a small bowl or jar and set aside.
- Add the salad greens to a large serving bowl. Top with sliced apples, pears, carrots, bacon, toasted pecans and blue cheese.
- Reheat the bacon fat over medium heat.
- 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.
- Plate up the salads and serve the warm maple bacon dressing drizzled over the top and more freshly ground black pepper.
Buy the Cookbook: Simply Scratch : 120 Wholesome Homemade Recipes Made Easy Now available on Amazon »
THANK YOU in advance for your support!