Description
The Honeycrisp Harvest Salad is a vibrant and refreshing fall salad featuring crisp romaine lettuce, juicy Honeycrisp apples, savory bacon pieces, tangy bleu cheese crumbles, dried cranberries, and crunchy pecan halves. It is dressed with a sweet and tangy apple cider vinaigrette made from canola oil, apple cider vinegar, Dijon mustard, and a touch of sugar, delivering a delightful balance of flavors perfect for a light lunch or a festive side dish.
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 thinly sliced
- Bacon Pieces, cooked (approximately 4 slices, chopped)
- Dried Cranberries, about 1/4 cup
- Bleu Cheese Crumbles, about 1/4 cup
- Pecan Halves, about 1/4 cup
Instructions
- Prepare the Dressing: In a small bowl or jar, whisk together the canola or vegetable oil, apple cider vinegar, water, Dijon mustard, sugar, salt, and black pepper until well combined and emulsified.
- Prepare the Lettuce: Rinse and dry the romaine lettuce thoroughly. Chop it into bite-sized pieces and place it in a large salad bowl.
- Prep the Apples: Core and thinly slice the Honeycrisp apple. Add the slices immediately to the salad bowl with the lettuce to prevent browning.
- Add the Toppings: Sprinkle the cooked bacon pieces, dried cranberries, bleu cheese crumbles, and pecan halves evenly over the lettuce and apples.
- Toss the Salad: Pour the prepared apple cider vinaigrette dressing over the salad ingredients. Toss gently to coat all components evenly with the dressing.
- Serve: Divide the salad into individual servings and enjoy the fresh, crisp, and flavorful combination of ingredients immediately.
Notes
- A delicious and fresh salad incorporating the tastes of Fall with sweet Honeycrisp apples and a tangy apple cider vinaigrette.
- Use freshly cooked bacon pieces for the best texture and flavor.
- Bleu cheese can be substituted with goat cheese if preferred.
- For added crunch, lightly toast the pecan halves before adding them to the salad.
- This salad is best served immediately to maintain the crispness of the apples and lettuce.
Nutrition
- Serving Size: 1 salad (approx. 1/4 recipe)
- 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
