If you’re looking for a salad that perfectly captures the flavors of fall, I’ve got just the thing for you. This Honeycrisp Harvest Salad Recipe is one of my absolute favorites — it’s fresh, vibrant, and packed with the crisp sweetness of Honeycrisp apples paired with savory bacon, tangy bleu cheese, and a luscious apple cider vinaigrette that ties everything together beautifully. When I first tried this recipe, I was blown away by how easy it was to make but how rich and layered the flavors turned out. Keep reading, because I’m going to share everything you need to know to make this fan-freaking-tastic salad in your kitchen!

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Why You’ll Love This Recipe

Seasonal Elegance: The Honeycrisp apple adds a crisp, sweet crunch that feels like a perfect autumn celebration in every bite.
Balanced Flavors: A tangy apple cider vinaigrette harmonizes the sweetness of the fruit with the saltiness of bacon and sharpness of bleu cheese.
Quick & Easy: From start to finish, it takes about 20 minutes—great for busy weeknights or a last-minute gathering.
Versatile Serving: Works wonderfully as a side dish or a light main meal, especially when topped with a bit more protein.

A white bowl filled with a fresh salad sits on a white marbled surface next to a red and yellow apple and a white towel with red stripes. The salad has a base layer of green leafy lettuce, topped with chunks of red and yellow apple pieces. Scattered over the apples are dried red cranberries and brown pecan nuts. The top layer is sprinkled with white crumbled cheese, adding a soft texture contrast to the crunchy ingredients. The photo taken with an iphone --ar 2:3 --v 7 - Honeycrisp Harvest Salad, fall salad with apples, apple and bacon salad, Autumn fruit salad, easy apple salad recipe

Ingredients You’ll Need

This Honeycrisp Harvest Salad Recipe brings together simple ingredients that you probably have or can easily find at any grocery store during apple season. Each element plays a role to build layers of flavor, so I recommend getting the freshest you can—especially those apples and bacon, which really make this salad sing.

Flat lay of a fresh whole head of crisp romaine lettuce with vibrant green leaves, a bright red and yellow Honeycrisp apple sliced to reveal its juicy interior, a small white ceramic bowl filled with golden canola oil, a small white bowl containing amber apple cider vinegar, a small white bowl holding clear water, a small white bowl with smooth pale yellow Dijon mustard, a small white bowl of granulated white sugar, a neat pile of reddish-brown cooked bacon pieces, a small mound of dried dark red cranberries, creamy white crumbled bleu cheese, and a small cluster of glossy brown pecan halves, all arranged symmetrically on a simple white ceramic plate and bowls placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997 - Honeycrisp Harvest Salad, fall salad with apples, apple and bacon salad, Autumn fruit salad, easy apple salad recipe

Canola or Vegetable Oil: A neutral oil forms the base of the dressing, letting other flavors shine through without overpowering them.
Apple Cider Vinegar: This adds a bright tang that cuts through the richness of the bacon and cheese.
Water: Helps loosen the dressing to just the right consistency, so it coats the salad without drowning it.
Dijon Mustard: Adds a subtle heat and depth to the vinaigrette—don’t skip this!
Sugar: Balances the acidity and brings out the natural sweetness of the Honeycrisp apples.
Salt & Black Pepper: Seasoning is key here—adjust to your taste as you go along.
Romaine Lettuce: Crisp and sturdy, it holds up beautifully against the dressing and hearty toppings.
Honeycrisp Apple: The star of the show—its natural crunch and sweetness are what make this salad unforgettable.
Bacon Pieces: Adds a smoky, savory crunch; I like to cook mine nice and crispy.
Dried Cranberries: Their chewy texture and tart flavor add a lovely contrast.
Bleu Cheese (crumbles): Bold and creamy, it brings richness and a bit of funk that pairs perfectly with the apples and bacon.
Pecan Halves: For an earthy crunch—roasting them lightly amps up their flavor.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love making this salad just as it is, but I also encourage you to play around with it and make it your own! A few tweaks here and there can take the recipe in exciting new directions without losing that harvest-time charm.

Skip the Bleu Cheese: If you’re not a fan of bleu cheese, swapping it out for shredded sharp cheddar or goat cheese works beautifully—my family actually prefers goat cheese for a milder tang.
Make it Vegan: Leave out the bacon and cheese, and add some toasted chickpeas or walnuts for crunch and protein.
Seasonal Swap: In winter, swap Honeycrisp apples for crisp pears for a different but equally delightful flavor profile.
Dressings Variations: Try adding a touch of maple syrup or honey to the vinaigrette for an extra hint of natural sweetness.

How to Make Honeycrisp Harvest Salad Recipe

Step 1: Prepare the Dressing

Start by whisking together the oil, apple cider vinegar, water, Dijon mustard, sugar, salt, and black pepper in a bowl until everything is smooth and emulsified. I like to taste as I go here—the balance of tangy, sweet, and savory is what makes the dressing sing, so make sure it suits your palate. The trick I discovered? Whisk briskly for a minute or two until it starts to thicken a little—this way, the dressing clings better to the salad.

Step 2: Prep the Salad Ingredients

Rinse the romaine lettuce well and pat dry or use a salad spinner to get it nice and crisp. Chop it into bite-sized pieces. Core and thinly slice the Honeycrisp apple—you can leave the skin on for that beautiful red color and extra fiber. Cook your bacon until crispy, then chop into pieces. If you want, lightly toast your pecans in a dry skillet over medium heat for a couple of minutes to boost their flavor. Set everything aside individually; this makes assembly easier.

Step 3: Toss and Assemble

In a large salad bowl, add the romaine lettuce and pour the dressing over it. Toss gently to coat the leaves evenly but without bruising them. Next, add the apple slices, bacon pieces, dried cranberries, bleu cheese crumbles, and pecans. Give it one more gentle toss to distribute everything beautifully. I love stopping here to admire those colors and textures—like a little autumn masterpiece on a plate.

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Pro Tips for Making Honeycrisp Harvest Salad Recipe

Keep Apples Crisp: Toss apple slices in a little lemon juice or cold water immediately after slicing to prevent browning if you’re prepping ahead.
Bacon Texture Matters: Cook bacon until very crispy for the best crunch contrast—I sometimes broil it for a faster, even crispiness.
Balanced Dressing: Taste your vinaigrette before adding salt—it might already be salty enough from the mustard or bacon fat.
Serve Immediately: This salad is best eaten fresh as the lettuce can wilt if dressed too far in advance.

How to Serve Honeycrisp Harvest Salad Recipe

A white bowl holds a fresh salad with three main layers. The bottom layer is a mix of green lettuce leaves, light and crispy in texture. On top of the lettuce, there are chopped red and green apple pieces with smooth skin and crunchy texture. Scattered all over the apples and lettuce are small white crumbles of cheese and reddish dried cranberries. The top layer is made up of pecan nuts, brown and slightly rough, spread evenly across the surface. The bowl sits on a white marbled surface, next to a red apple and a white cloth with red stripes. Photo taken with an iphone --ar 2:3 --v 7 - Honeycrisp Harvest Salad, fall salad with apples, apple and bacon salad, Autumn fruit salad, easy apple salad recipe

Garnishes

I usually sprinkle a few extra pecan halves and a handful of fresh flat-leaf parsley on top for a bright pop of color and crunch. Sometimes I add thin apple slices on the edge for a pretty presentation that’s also a little fun to nibble on separately. These simple garnishes really elevate the salad when you’re serving guests.

Side Dishes

This Honeycrisp Harvest Salad shines alongside roasted chicken or pork tenderloin. My family loves pairing it with warm butternut squash soup too—it’s a comforting, seasonal combo that never disappoints. For a vegetarian meal, grilled portobello mushrooms and crusty bread make perfect partners.

Creative Ways to Present

For a festive dinner, I like to serve this salad in small glass jars layered with ingredients for a stunning visual effect. It’s also a crowd-pleaser when arranged on a large platter with ingredients neatly grouped so guests can build their own servings. Makes party prep and serving a breeze!

Make Ahead and Storage

Storing Leftovers

If you have leftovers, I recommend storing the dressing separately and keeping the salad components unassembled in airtight containers. When you’re ready to eat, toss everything together fresh—this prevents sogginess and keeps textures crisp.

Freezing

This salad doesn’t freeze well because of the fresh ingredients and bacon. If you want to prep in advance, focus on making the dressing and cooking the bacon ahead, but save assembling the salad to the last minute.

Reheating

Since this is a cold salad, reheating isn’t really recommended. However, if you’re using it as a side to warm dishes, pop the main course in the oven or microwave and serve the salad chilled on the side.

FAQs

Can I use a different type of apple for the Honeycrisp Harvest Salad Recipe?

Absolutely! While Honeycrisp apples are fantastic because of their sweet-tart flavor and crisp texture, you can substitute Fuji, Gala, or Granny Smith apples if that’s what you have. Just keep in mind that Granny Smith will add more tartness, so you might want to adjust the sugar in the dressing accordingly.
Is there a vegan version of the Honeycrisp Harvest Salad Recipe?

Yes! Simply leave out the bacon and bleu cheese, and consider adding crunchy roasted chickpeas or toasted nuts for texture and protein. You can also swap the dressing’s sugar with maple syrup to keep it vegan-friendly.
How do I prevent the apple slices from browning?

Toss the apple slices in a little bit of lemon juice or submerge them briefly in cold water right after slicing. This slows oxidation and keeps them looking fresh and vibrant until you’re ready to assemble the salad.
Can I prepare the Honeycrisp Harvest Salad Recipe in advance?

You can prep the dressing, bacon, and other toppings ahead of time, but I recommend assembling the salad just before serving to keep the lettuce crisp and the apples fresh.

Final Thoughts

This Honeycrisp Harvest Salad Recipe has become one of my go-to dishes whenever I want something that tastes like the best part of fall in every bite. It’s bright, satisfying, and easy enough to make any weeknight feel special. I’m guessing once you try it, you’ll find yourself making it again and again, just like I do — especially when those juicy Honeycrisp apples are in season. Give it a shot and let me know how it turns out in your kitchen; you’re going to love the cozy flavors and that perfect crunch!