This apple salad is a celebration of crisp, juicy apples paired with savory, crunchy, and creamy elements that make every bite exciting. Fresh greens, toasted walnuts, smoky beef bacon, and crumbled feta are tossed together and finished with a sweet-tangy maple balsamic vinaigrette. It’s simple enough for a weeknight dinner and festive enough for a holiday table.
Why You’ll Love This Recipe
Full of flavor. Sweet apples, smoky beef bacon, crunchy walnuts, and tangy feta create the perfect balance of sweet and savory. The maple Dijon dressing ties everything together beautifully.
Wonderful texture. Crisp lettuce, juicy apples, creamy cheese, and crunchy nuts ensure every bite has contrast and depth.
Quick and easy. With minimal prep and simple ingredients, this salad comes together in minutes.
Perfect for fall and beyond. While especially lovely during apple season, this salad is delicious any time of year.
Customizable. You can easily swap ingredients to suit your taste or what you have on hand.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Salad
8 slices beef bacon, cooked to desired crispness and crumbled
6 ounces chopped baby romaine lettuce
2 cups fresh baby spinach
3 to 4 medium red apples, chopped (about 4 cups)
1 cup chopped walnuts
1 cup crumbled French feta cheese
For the Maple Balsamic Vinaigrette
1/4 cup extra virgin olive oil
2 teaspoons golden balsamic vinegar
1 teaspoon Dijon mustard
1 teaspoon pure maple syrup
1/2 teaspoon salt, or to taste
1/4 teaspoon freshly ground black pepper, or to taste
Directions
Cook the beef bacon in a skillet over medium heat until crisp. Transfer to a paper towel-lined plate to drain, then crumble once cooled.
Prepare the salad base. In a large salad bowl, combine the chopped baby romaine lettuce and fresh baby spinach.
Add the toppings. Add the chopped red apples, chopped walnuts, crumbled beef bacon, and feta cheese to the bowl.
Make the dressing. In a small bowl, whisk together the olive oil, golden balsamic vinegar, Dijon mustard, maple syrup, salt, and black pepper until smooth and fully emulsified.
Toss and serve. Drizzle the desired amount of dressing over the salad and gently toss until all ingredients are lightly coated. Serve immediately for the freshest flavor and best texture.
Swap the nuts. Replace walnuts with pecans, sliced almonds, or honey-roasted almonds for a slightly different flavor and crunch.
Change the cheese. Try goat cheese or crumbled blue cheese for a bolder taste.
Add protein. Grilled chicken strips, sliced steak, or roasted chickpeas make this salad even more filling.
Use different apples. Honeycrisp, Fuji, Pink Lady, Empire, or Granny Smith all work well thanks to their crisp texture and balanced sweetness.
Include extra produce. Thinly sliced pears, dried cranberries, or lightly steamed green beans add even more seasonal flavor.
Storage/Reheating
Store components separately. Keep the greens, apples, cooked beef bacon, and dressing in separate airtight containers in the refrigerator.
Refrigerate promptly. The salad components will stay fresh for up to 3 to 4 days when stored properly.
Dress just before serving. To avoid soggy greens, toss the salad with dressing only right before serving.
Do not freeze. Freezing is not recommended, as the fresh greens and apples will lose their texture.
No reheating needed. This salad is best enjoyed cold or at room temperature.
FAQs
Can I make this salad ahead of time?
Yes. Prepare all components in advance and store them separately. Assemble and dress the salad just before serving for the best texture.
How do I keep the apples from browning?
Toss the chopped apples with a small squeeze of fresh lemon juice before adding them to the salad to slow oxidation.
What are the best apples to use?
Firm, sweet-tart varieties like Honeycrisp, Fuji, Pink Lady, Empire, or Granny Smith hold their shape and provide great flavor contrast.
Can I make the dressing in advance?
Yes. The vinaigrette can be made up to 5 days in advance and stored in a sealed jar in the refrigerator. Shake well before using.
What can I use instead of beef bacon?
You can use grilled chicken, turkey bacon, or roasted chickpeas for a different protein option.
Is this salad gluten-free?
Yes, all the ingredients listed are naturally gluten-free. Always double-check packaged items to be sure.
Can I toast the walnuts?
Absolutely. Toasting walnuts in a dry skillet over medium heat for 3 to 5 minutes enhances their flavor and crunch.
How much dressing should I use?
Start with half the dressing, toss, and add more as needed. You want the salad lightly coated, not drenched.
Can I double the recipe?
Yes. This recipe scales up easily for gatherings. Simply double all ingredients proportionally.
What main dishes pair well with this salad?
This apple salad pairs beautifully with roasted chicken, grilled meats, or baked fish, making it a versatile side dish for many meals.
Conclusion
This apple salad with maple balsamic vinaigrette is a vibrant mix of crisp apples, fresh greens, crunchy walnuts, smoky beef bacon, and creamy feta. The sweet and tangy dressing brings everything together in a way that feels both comforting and refreshing. Whether you serve it at a holiday gathering or alongside a simple weeknight dinner, it’s a reliable, flavor-packed recipe you’ll come back to again and again.
A crisp and flavorful apple salad made with fresh greens, juicy red apples, smoky beef bacon, toasted walnuts, and creamy feta, all tossed in a sweet and tangy maple balsamic vinaigrette. Perfect for weeknights or festive gatherings.
Ingredients
For the Salad:
8 slices beef bacon, cooked and crumbled
6 ounces chopped baby romaine lettuce
2 cups fresh baby spinach
3–4 medium red apples, chopped (about 4 cups)
1 cup chopped walnuts
1 cup crumbled French feta cheese
For the Maple Balsamic Vinaigrette:
1/4 cup extra virgin olive oil
2 teaspoons golden balsamic vinegar
1 teaspoon Dijon mustard
1 teaspoon pure maple syrup
1/2 teaspoon salt, or to taste
1/4 teaspoon freshly ground black pepper, or to taste
Instructions
Cook beef bacon in a skillet over medium heat until crisp. Transfer to a paper towel-lined plate to drain, then crumble once cooled.
In a large bowl, combine chopped baby romaine and fresh baby spinach.
Add chopped apples, walnuts, crumbled beef bacon, and feta cheese.
In a small bowl, whisk together olive oil, golden balsamic vinegar, Dijon mustard, maple syrup, salt, and black pepper until emulsified.
Drizzle dressing over salad as desired and gently toss until lightly coated. Serve immediately.
Notes
Toast walnuts in a dry skillet for 3–5 minutes for deeper flavor.
Toss apples with a squeeze of lemon juice to prevent browning.
Substitute pecans or almonds for walnuts if desired.
