Delicious Apple Pecan & Bacon Salad with Maple Vinaigrette Delight
Apple Pecan & Bacon Salad with Maple Vinaigrette is the kind of meal I reach for when I’m craving something fresh, fast, and seriously satisfying. Maybe you’ve had those sad desk salads that feel like a chore to eat. This is the cure. It’s crisp, salty, sweet, and bright in every bite, and it works for both weeknights and cozy weekends. If you’re juggling work, kids, or just life, you’ll love how quickly this comes together with everyday ingredients. Let’s make a salad you’ll actually want to eat again tomorrow. 
Why This Recipe Works
Flavor and texture magic
This bowl hits every craveable note. You get the **crunch of toasted pecans**, the **smoky bite of crispy bacon**, and the juicy snap of apples, all tied together with a silky **maple vinaigrette**. Every forkful has contrast, which is what makes a salad feel like a meal, not an obligation.
It also straddles seasons beautifully. In fall and winter, it feels cozy thanks to maple and bacon. In spring, it still tastes bright because the vinaigrette lifts the whole dish. If you’ve been burned by overcomplicated recipes, this one’s a relief. Simple steps, reliable results, and pantry-friendly staples like maple syrup and olive oil.
And yes, it’s easy to scale. Hosting friends? Double it and serve family-style. Just wait to toss until the last minute so everything stays fresh and glossy. If you love a cabbage or greens combo for sturdiness, this fits right in. I often mix baby spinach and thinly sliced kale so the greens hold up under the dressing without going soggy too fast.
For more sweet-savory magic with bacon and nuts, these roasted Brussels sprouts with bacon, pecans, and cranberries are a cozy side that pairs perfectly with this salad on a cool evening.
“I made this for a casual dinner and my husband went back for seconds before I even sat down. The maple dressing is bright but not too sweet, and the bacon made everybody happy. This one’s in our regular rotation now.”
Here’s a quick credibility boost. I’ve tested this salad with different apple varieties, various bacon thicknesses, and even multiple mustard styles for the dressing. The version below is the balance that never fails: crisp apples, medium-thick bacon, and a smooth Dijon that helps the vinaigrette emulsify.
Customizations
Swap ideas
- Greens: Baby spinach, spring mix, or chopped kale all work. For a heartier texture, go half kale and half spinach.
- Apples: Honeycrisp gives sweetness and crunch. Pink Lady or Granny Smith add more tartness. Use what you love.
- Nuts: Pecans are buttery and soft-crisp, but walnuts add a deeper bite. Toast either for better flavor.
- Cheese: A little crumbled goat cheese or feta adds creaminess and tang. Parmesan shavings are also great.
- Bacon: Thick-cut will be chewier, thinner slices get extra crisp. Turkey bacon works if you prefer it.
- Add-ons: Dried cranberries, thinly sliced red onion, or a handful of roasted sweet potatoes for a dinner salad.
- Dressing twist: Add a squeeze of lemon for extra brightness or a pinch of red pepper flakes for gentle heat.
If you enjoy fruit and greens together, try this bright and fresh apple spinach salad with honey mustard lemon dressing for another easy go-to on busy nights.
My favorite dairy addition is **crumbled feta**. It melts just a little against the warm bacon and gives each bite a creamy pop that keeps you reaching for more.
Expert Tips
Make-ahead and texture
Use crisp apples and slice them right before serving. If you must prep in advance, toss the slices with a teaspoon of lemon juice or apple cider vinegar. That keeps the color nice and the flavor bright. For the best texture, cut apples a bit thicker so they hold up even after being dressed.
Cook bacon in the oven on a foil-lined sheet for easier cleanup and consistent crispiness. I bake at 400 degrees Fahrenheit for about 15 to 18 minutes depending on thickness. Drain on paper towels and chop. Warm bacon tucked into greens is incredibly satisfying, but if you’re packing lunch, let it cool completely so it stays crisp in the container.
Toast pecans in a dry skillet over medium heat for 2 to 3 minutes until fragrant. You’ll know they’re ready when your kitchen smells cozy and nutty. Don’t walk away; nuts can go from perfect to scorched in a blink.
For the maple vinaigrette, whisk together olive oil, real maple syrup, Dijon mustard, and apple cider vinegar until glossy. A little Dijon is key because it helps the dressing stay emulsified and cling to the greens. Taste and adjust salt and pepper at the end. If it tastes flat, add a pinch of salt. If it’s too sharp, another drizzle of maple will balance it out.
Dress lightly. A little vinaigrette goes a long way, and you can always add more. If you’re mixing different greens, start with the sturdier ones, toss, then fold in the tender greens so everything gets coated without crushing the delicate leaves.
Storage & Other Tips
Leftovers and food safety
For the best texture, store each component separately. Keep the greens washed and dried in a container lined with a paper towel. Store chopped bacon in a sealed bag or container and re-crisp in a skillet for one minute if needed. Apples can be sliced ahead, but toss them with lemon juice and keep them airtight to slow browning. Pecans can be toasted and stored at room temperature for a few days.
The dressing will keep in the fridge for about a week. Shake before using because natural separation is normal. If the olive oil firms up in the fridge, let the jar sit at room temp for 10 to 15 minutes and shake again. Always taste and adjust if needed; cold dressing can taste slightly dull until it warms up a bit.
If you’re feeding a mixed crowd, keep the bacon in a separate bowl so it’s easy to make a vegetarian version. You can add roasted chickpeas for protein. For another make-ahead friendly salad idea, check out this crunchy broccoli cauliflower salad with cheddar and bacon. It travels well and holds up for picnics or potlucks.
Serving Suggestions
- Lunch bowl: Pile onto a big plate and top with extra **toasted pecans** for satisfying crunch.
- Fall dinner: Add roasted chicken or seared salmon alongside and make it the star of an easy weeknight meal.
- Holiday spread: This salad lightens up rich menus with fresh apples and crisp greens. It’s a great counterpoint to hearty dishes.
- Brunch side: Serve next to quiche, frittata, or warm pastries for balance. A little **feta** takes it into brunch territory.
- Appetizer pairing: Start with this cozy baked brie with caramelized apples and pecans, then bring out the salad and watch everyone swoon.
- Date-night plate: Sprinkle microgreens or chives on top and drizzle a tiny extra spoon of **maple vinaigrette** to finish.
Common Questions
What apples work best? Honeycrisp is my go-to for sweetness and crunch. Granny Smith adds tart pop. Pink Lady sits nicely in the middle with sweet-tart balance.
Can I make the dressing without Dijon? You can, but the Dijon helps the vinaigrette stay silky. If you skip it, add a tiny extra maple and whisk well before tossing.
How do I keep the bacon crisp? Bake it, cool it on paper towels, and chop. If you’re prepping ahead, store separately and toss into the salad right before serving.
What greens hold up best for meal prep? Chopped kale or a kale-spinach mix keeps texture longer. If packing lunch, keep dressing in a small jar and toss right before eating.
Is the maple vinaigrette very sweet? It’s balanced, not sugary. The vinegar and mustard keep it bright. If you like sweeter, add another teaspoon of maple.
Let’s Make This Your New Favorite Salad
I love how the Apple Pecan & Bacon Salad with Maple Vinaigrette feels special without making me babysit a stove. Crisp apples, warm bacon, and that glossy, tangy-sweet dressing make it a repeat favorite at my house. If you want more cozy apple inspiration, try these caramelized baked apples with brie and pecans or keep the apple-pecan party going with a cake for dessert.
When you’re craving more salad inspiration, this fall salad with maple lime dressing is bright and sturdy enough for meal prep. And if you want to compare different spins on this idea, you might like this take from other cooks too. Here’s a lovely version of Apple Pecan and Bacon Salad with Maple Vinaigrette Dressing, and another tasty riff from Our Best Bites on a Bacon, Apple, Pecan Salad with Maple Dijon Vinaigrette. Whichever route you go, you’ll end up with something vibrant and crowd-pleasing.
Now it’s your turn. Grab your crispiest apples, toast those pecans, whisk up that dressing, and watch the Apple Pecan & Bacon Salad with Maple Vinaigrette become a new house favorite. If you make it, I’d love to hear how you customize yours.
Apple Pecan & Bacon Salad with Maple Vinaigrette
Ingredients
Method
- Cook the bacon in the oven at 400°F for 15-18 minutes until crispy. Drain on paper towels and chop.
- Toast the pecans in a dry skillet over medium heat for 2-3 minutes, until fragrant.
- Wash and dry the salad greens and place them in a large bowl.
- Core and slice the apples just before serving to maintain freshness.
- In a small bowl, whisk together olive oil, maple syrup, Dijon mustard, and apple cider vinegar. Season with salt and pepper to taste.
- Toss the salad greens with the vinaigrette lightly.
- Add the apples, bacon, and toasted pecans to the bowl and gently toss to combine.
- Top with crumbled feta if desired.
