Description
A vibrant and fresh Honeycrisp Harvest Salad featuring crisp Romaine lettuce, sweet Honeycrisp apples, crunchy pecans, tangy dried cranberries, savory bacon pieces, and creamy bleu cheese crumbles, all tossed in a sweet and tangy apple cider vinaigrette. Perfect as a light lunch or a seasonal side dish celebrating the flavors of fall.
Ingredients
Scale
Dressing
- 6 Tablespoons Canola or Vegetable Oil
- 2 Tablespoons Apple Cider Vinegar
- 1 Tablespoon Water
- 1 Tablespoon Dijon Mustard
- 1 Tablespoon Sugar
- Salt, to taste
- Black Pepper, to taste
Salad
- 1 Head Romaine Lettuce, chopped
- 1 Large Honeycrisp Apple, cored and sliced
- Bacon Pieces, cooked and crumbled (about 1/2 cup)
- 1/4 cup Dried Cranberries
- 1/4 cup Bleu Cheese Crumbles
- 1/4 cup Pecan Halves
Instructions
- Prepare the Dressing: In a small bowl, whisk together the canola or vegetable oil, apple cider vinegar, water, Dijon mustard, sugar, salt, and black pepper until well combined and smooth.
- Prepare the Lettuce: Wash and dry the Romaine lettuce thoroughly, then chop it into bite-sized pieces and place it into a large salad bowl.
- Slice the Apple: Core and slice the Honeycrisp apple into thin wedges or bite-sized pieces, then add them to the bowl with the lettuce.
- Add the Toppings: Sprinkle the cooked bacon pieces, dried cranberries, bleu cheese crumbles, and pecan halves evenly over the salad ingredients.
- Toss the Salad: Pour the prepared apple cider vinaigrette over the salad and gently toss all ingredients together until evenly coated with the dressing.
- Serve: Divide the salad into 4 portions and serve immediately for the freshest taste and texture.
Notes
- This salad celebrates the flavors of fall with the crispness of Honeycrisp apples and the sweetness of dried cranberries.
- The apple cider vinaigrette adds a perfectly balanced sweet and tangy flavor that complements the savory bacon and creamy bleu cheese.
- You can substitute the bacon pieces with turkey bacon or omit them to make the salad vegetarian.
- For added texture, consider lightly toasting the pecan halves before adding them to the salad.
- Adjust the sugar in the dressing to taste depending on your preferred sweetness level.
Nutrition
- Serving Size: 1 serving
- Calories: 337 kcal
- Sugar: 19 g
- Sodium: 401 mg
- Fat: 25 g
- Saturated Fat: 3 g
- Unsaturated Fat: 21 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 7 g
- Protein: 5 g
- Cholesterol: 8 mg
