Honeycrisp Autumn Harvest Salad

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Honeycrisp Autumn Harvest Salad

This Honeycrisp Autumn Harvest Salad is filled with crisp apples, bacon, dried cranberries, sugared pecans, and cheese over fresh romaine. A homemade apple cider vinaigrette brings everything together with a sweet and tangy finish. It is an easy, flavorful fall salad that works well for weeknight dinners, holidays, or gatherings.

Course Appetizer, dinner, lunch, Salad

Cuisine American

Keyword autumn, bacon, crunchy, dressing, fall, fresh, fruit, gathering, healthy, light, quick, seasonal

Prep Time 10

Total Time 10

Servings servings

Calories 576kcal

Author Laura

Equipment

Ingredients

Apple Cider Vinaigrette

6 Tbsp canola oil
2 Tbsp apple cider vinegar
1 Tbsp water
1 Tbsp Dijon mustard
1 Tbsp sugar
salt to taste
pepper to taste

Salad

1 head romaine lettuce
1 large honeycrisp apple
3 slices bacon cooked and crumbled
⅓ cup dried cranberries
½ cup goat cheese feta, gorgonzola, or bleu cheese
⅓ sugared pecan **see note

Instructions

For the dressing, whisk or blend all ingredients together. (I like to mix mine in a Blender Bottle) Chill until ready to use.
For the salad, rinse, chop, and dry the lettuce. Dice the apple.
Place the chopped lettuce in a large lidded bowl. Pour half of the dressing over the lettuce. Cover the bowl and shake to toss. Divide the lettuce between two or three individual bowls.
Top the lettuce with the chopped apple, cheese of your choice, dried cranberries, crumbled bacon, and pecans. Serve additional dressing on the side, as needed. Serves 2-3.

Notes

For the sugared pecans: use 2 Tbsp butter, 1 cup pecan pieces, and 2 Tbsp brown sugar. In a medium skillet, melt the butter. Add in the pecans and stir to coat. Add in the brown sugar and stir to coat. Cook for 2-5 minutes until pecans are well coated with the sugar. Line a cookie sheet with parchment and pour out the pecans to cool.

Nutrition