Apple Pecan and Bacon Salad

by

The Apple Pecan and Bacon Salad is a delightful combination of sweet, savory, and nutty flavors, thoughtfully crafted to satisfy your taste buds while offering a nutritious boost. This dish pairs crisp Granny Smith apples with crunchy toasted pecans, smoky bacon, and creamy goat cheese, all atop a bed of fresh mixed greens. The tangy honey-Dijon dressing ties it all together, creating a perfect balance of flavors and textures.

Health Benefits of the Salad:

  1. Rich in Antioxidants:
    Apples and mixed greens are packed with antioxidants like vitamin C and flavonoids, which help combat inflammation and protect your cells from damage.
  2. Heart-Healthy Fats:
    Pecans provide a source of heart-healthy monounsaturated fats that can support cholesterol management and cardiovascular health.
  3. Protein and Satiety:
    Bacon and goat cheese add a savory richness and a dose of protein, making this salad satisfying and filling.
  4. Fiber-Rich Ingredients:
    The combination of apples, greens, and pecans provides plenty of dietary fiber, which aids digestion and supports gut health.
  5. Low Glycemic Index:
    The natural sweetness of apples and the moderate amount of honey in the dressing ensure the salad is flavorful without causing blood sugar spikes.

Here’s a detailed recipe for Apple Pecan and Bacon Salad, crafted just for you. Chef Anna. Enjoy creating this delicious dish.

Ingredients

For the Salad:

  • 2 medium Granny Smith apples, thinly sliced
  • 4 cups mixed greens (arugula, spinach, and romaine)
  • 1 cup pecans, toasted
  • 6 slices of crispy cooked bacon, crumbled
  • 1/3 cup crumbled goat cheese or feta
  • 1/4 red onion, thinly sliced
  • 1/2 cup dried cranberries (optional)

For the Dressing:

  • 3 tablespoons olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste

Instructions

  1. Prepare the Ingredients:
    • Wash and dry the mixed greens thoroughly. Place them in a large salad bowl.
    • Thinly slice the apples, keeping the skin on for added color and texture. Immediately toss them in a small splash of apple cider vinegar to prevent browning.
    • Toast the pecans in a dry skillet over medium heat for 3–4 minutes, stirring frequently, until fragrant. Let them cool.
  2. Cook the Bacon:
    • In a non-stick skillet, cook the bacon slices over medium heat until crisp. Drain on paper towels, then crumble into bite-sized pieces once cooled.
  3. Prepare the Dressing:
    • In a small bowl or mason jar, whisk together the olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper. Taste and adjust seasoning as needed.
  4. Assemble the Salad:
    • Layer the mixed greens in the bowl as the base. Arrange the apple slices, pecans, bacon, red onion, and dried cranberries (if using) over the greens.
    • Sprinkle the crumbled goat cheese or feta on top for a creamy finish.
  5. Dress and Serve:
    • Drizzle the dressing over the salad just before serving. Toss gently to combine, ensuring the ingredients are evenly coated.
    • Serve immediately and enjoy your fresh and flavorful creation.

How to Keep Salad Fresh:

  • Store separately.  For the freshest salad, store the ingredients separately and toss them just before eating.  You can also store everything together except for the dressing to help your salad keep for an extra day or two.
  • Use paper towels.  If you have washed your lettuce or have fruits or fresh vegetable in your salad, you can place a paper towel at the bottom of your bag or bowl to help absorb the extra moisture in the salad. This will help your lettuce stay fresh and crisp.

Chef’s Tip:

For added crunch, you can substitute half the pecans with candied pecans. To make it a heartier dish, consider adding grilled chicken or sliced turkey breast on top.

Bon appétit from Chef Anna.

Leave a Comment