Apple Pecan and Bacon Salad with Apple Cider Vinaigrette

5 from 3 votes

Apple Pecan and Bacon Salad with Apple Cider Vinaigrette

Light, nutritious and simple to prepare, this Apple Pecan and Bacon Salad with a simple Apple Cider Vinaigrette is a beautiful side dish for the holidays or any time of year.

Prep Time10

Cook Time20

Total Time30

Course: brunch, dinner, lunch, Main Course, main dish, meatless, Salad

Cuisine: American

Diet: Gluten Free, Vegetarian

Servings: servings

Calories: 311kcal

Author: Lauren Kelly

Ingredients

8 cups mixture of baby arugula and baby spinach
8 slices bacon
2 Gala apples
⅓ cup Goat cheese
½ cup Candied Pecans or raw pecans
⅓ cup dried cranberries
2 tablespoons Extra virgin olive oil
2 tablespoons apple cider vinegar
1 tablespoon honey Or 1½ teaspoons Monk fruit for sugar free option
salt and pepper to taste

Instructions

Preheat oven to 425 degrees F. Add bacon to a foil lined pan and bake for 20 minutes (or until crisp). Personally, I like mine extra crispy.
Once cooked, place on a plate lined with paper towels to soak up excess grease.
Dice apples and bacon into bite size pieces.
To make the dressing, add all ingredients into a bowl and whisk until combined.
Assemble the salad, drizzle dressing on top and enjoy!

Notes

To store: Place in airtight container for up to one day. After that the apples might start to brown and the leafy greens might get limp.

Nutrition