Description
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.
- Goat cheese or blue cheese can replace feta.
- Store components separately for up to 3–4 days.
- Dress just before serving to keep greens crisp.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 365 kcal
- Sugar: 11 g
- Sodium: 483 mg
- Fat: 29 g
- Saturated Fat: 8 g
- Unsaturated Fat: 19 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 41 mg
