Description
A crisp and refreshing Honeycrisp Harvest Salad featuring fresh romaine lettuce, sweet Honeycrisp apples, savory bacon pieces, dried cranberries, tangy bleu cheese crumbles, and crunchy pecan halves, dressed with a homemade sweet and tangy apple cider vinaigrette. Perfect for an autumn-inspired meal or side dish.
Ingredients
Scale
For the 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
For the Salad
- 1 Head Romaine Lettuce
- 1 Large Honeycrisp Apple
- Bacon Pieces (cooked and chopped, about 1/2 cup)
- Dried Cranberries (1/3 cup)
- Bleu Cheese Crumbles (1/4 cup)
- Pecan Halves (1/4 cup)
Instructions
- Prepare the Dressing: In a small bowl or jar, whisk together or shake the canola oil, apple cider vinegar, water, Dijon mustard, sugar, salt, and black pepper until well combined and emulsified.
- Wash and Chop Lettuce: Rinse the romaine lettuce thoroughly under cold water. Dry using a salad spinner or clean kitchen towel, then chop or tear into bite-sized pieces.
- Prepare the Apple: Core and thinly slice or dice the Honeycrisp apple. Keeping the skin on will add color and texture to the salad.
- Assemble the Salad: In a large serving bowl, combine the chopped romaine lettuce, apple slices, cooked bacon pieces, dried cranberries, bleu cheese crumbles, and pecan halves.
- Toss Salad with Dressing: Drizzle the prepared apple cider vinaigrette dressing over the salad ingredients. Toss gently but thoroughly to coat all components evenly.
- Serve: Divide the salad into four portions and serve immediately for the freshest flavor and crunch.
Notes
- This salad highlights the natural sweetness and crunch of Honeycrisp apples paired with savory and tangy accents, making it ideal for autumn meals.
- Use freshly cooked bacon for best flavor and texture.
- The dressing can be made ahead and stored in the refrigerator for up to 3 days; whisk again before using.
- For a vegetarian version, omit the bacon or substitute with smoked nuts or roasted chickpeas.
Nutrition
- Serving Size: 1 serving (approximately 1 salad)
- 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
