Apple Pecan & Bacon Salad with Maple Vinaigrette

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A fresh, flavorful salad featuring crisp apples, crunchy pecans, smoky bacon, and a tangy maple vinaigrette, perfect for any occasion.

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Prep Time 15

Cook Time 18

Total Time 33

Servings: 4 servings

Course: Lunch, Salad, Side Dish

Cuisine: American

Calories: 320

Ingredients Method Nutrition Notes

Ingredients

Salad Base

4 cups baby spinach Can substitute with spring mix or chopped kale
2 medium apples Use Honeycrisp, Pink Lady, or Granny Smith
1/2 cup toasted pecans Toast in a dry skillet for flavor enhancement
6 slices bacon Cook bacon until crispy
1/4 cup crumbled feta Optional for added creaminess

Maple Vinaigrette

1/4 cup olive oil Extra virgin recommended
2 tablespoons real maple syrup For sweetness
1 tablespoon Dijon mustard Helps emulsify the dressing
1 tablespoon apple cider vinegar Adds tang
to taste salt and pepper Adjust according to preference

Method

Preparation

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.

Assembly

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.

Nutrition

Serving: 1gCalories: 320kcalCarbohydrates: 21gProtein: 8gFat: 24gSaturated Fat: 6gSodium: 450mgFiber: 4gSugar: 7g

Notes

For best texture, store salad components separately. Dress salad right before serving. To keep apples from browning, toss with lemon juice if preparing in advance.

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