Now that fall has arrived, here is a Honeycrisp apple salad with just the right flavors to put everyone in the mood for sweaters, cool evenings, and gatherings around a fire. Sweet, crunchy apple, salty bacon, creamy feta, tangy cranberries, and tender figs all come together with a maple herb vinaigrette that keeps you going back for more.
Candied pecans finish it off with a buttery, caramelized sweetness that plays beautifully against the salty bacon and feta. And what is fall without pumpkin seeds? They bring a toasty, nutty flavor and a little extra crunch that balances out the soft fruit and tender greens. The vinaigrette ties every flavor together with just enough tang, just enough sweetness, and that earthy savory note from the herbs that makes the whole thing taste unmistakably like the season.
This salad comes together in about 25 minutes, works as a side with roast chicken or pork, and is filling enough to eat on its own. It makes a gorgeous fall statement on any table, and there is no doubt it will become one of your favorites too.
Why You’ll Love This Honeycrisp Apple Salad
Every bite has a little of everything. You get sweet apples and figs, salty bacon and feta, tangy cranberries, and peppery arugula, all pulled together with a maple herb vinaigrette.
It’s quick. Aside from frying the bacon, there’s no cooking, so it comes together in about 25 minutes.
It’s pretty enough for company. The red apple skins, purple figs, and white feta look beautiful on any fall table.
It works as a side or a meal. It’s wonderful with roast chicken or pork, and it’s filling enough to eat on its own.
It’s easy to make ahead. The vinaigrette, bacon, feta, and figs can all be prepared a day or two ahead of time.
About the Maple Herb Vinaigrette
The dressing is what brings this salad into fall territory.
Apple cider vinegar gives it a clean, bright tang. Dijon mustard acts as an emulsifier to keep everything blended and adds a gentle sharpness. A small amount of maple syrup rounds out the acidity with just enough sweetness, but not so much that it tastes like dessert. The fresh thyme and sage are the detail that makes the whole vinaigrette feel like fall.
If it tastes too tangy straight from the jar, whisk in a little more olive oil — the balance is easy to adjust. Make the vinaigrette ahead when you can. The herbs need at least an hour in the dressing to mellow and bloom. The day before is even better.
Ingredients
The Salad
Baby arugula: One clamshell container, about 5 oz. Tender, peppery, and perfect base for all the sweet and salty toppings.
Honeycrisp apples: Thinly sliced and added right before assembly so they don’t brown. If you need to cut them ahead, toss the slices in a little lemon juice.
Fresh figs: Look for figs that are soft and give slightly when pressed. Underripe figs are bland and rubbery.
Dried cranberries: Tangy, chewy, and the right contrast to the sweet apple.
Bacon: The salt and smoke is one of the anchoring flavors.
Feta: Buy it in a block and crumble it yourself. Pre-crumbled feta has a coating that makes it dry and chalky. Block feta crumbles into soft, creamy pieces that are far better in a salad.
Candied pecans: Buttery, caramelized, and the finishing crunch.
Pumpkin seeds: Just two tablespoons scattered across the top to add a toasty, nutty note and a little extra texture.
Flaky sea salt: A pinch over the finished salad right before serving.
The Maple Herb Vinaigrette
Apple cider vinegar and olive oil: Use extra virgin olive oil for the best flavor.
Dijon mustard: Helps the dressing stay emulsified and adds a subtle sharpness.
Maple syrup: Just enough to balance the vinegar. Pure maple syrup only – not pancake syrup.
Fresh thyme and sage: The herbs that make this vinaigrette taste like fall. Use fresh herbs. Dried won’t give the same result.
How to Make Honeycrisp Apple Salad
Make the vinaigrette first. Combine the vinegar, Dijon, maple syrup, thyme, and sage, then whisk in the olive oil or shake in a jar. Season with salt and pepper. This is best made at least an hour ahead so the herbs have time to bloom in the dressing.
Cook the bacon. Fry until crispy, drain, and cut into bite-sized pieces.
Toss the base. Combine the arugula, thinly sliced apples, and dried cranberries in a large bowl. Pour the vinaigrette over and toss gently. Lift from the bottom so the arugula doesn’t bruise, and toss only until everything is lightly coated.
Add the toppings. Tuck the quartered figs in around the salad. Top with bacon, feta, candied pecans, and pumpkin seeds. Finish with flaky sea salt and serve immediately.
How to Serve Honeycrisp Apple Salad
As a fall side dish alongside roast chicken, pork tenderloin, or a holiday turkey spread.
As a complete meal on its own. It’s hearty enough with the bacon, feta, nuts, and seeds to be filling.
For a dinner party, prep all the components ahead and toss right before guests sit down. Set out the platter and let everyone serve themselves family-style.
For Thanksgiving, this makes a beautiful alternative to a heavier side. The fall flavors fit the table and the make-ahead components make it easy on the day.
If you’re entertaining and want a polished presentation, arrange the toppings in sections across the top of the salad before bringing it to the table. It’ll look picture-worthy and takes about 30 extra seconds. Then gently toss right before plating.
Frequently Asked Questions
Can I use a different apple variety?
Honeycrisp is the pick here for its sweetness and crunch, which hold up well against the other strong flavors. Fuji and Pink Lady are good alternatives – both stay crisp and have a pleasant sweetness. Avoid softer varieties like McIntosh or Cortland, which turn mushy quickly once sliced.
Can I substitute a different green for the arugula?
Baby spinach is the most natural substitute – mild, tender, and widely available. Mixed greens work too. Arugula’s pepper bite is one of the things that makes this salad interesting, so something with a similar character is the best swap.
How do I make my own candied pecans?
Combine ½ cup pecans with 1 tablespoon sugar and a pinch of salt in a dry skillet over medium heat. Stir constantly for 3 to 4 minutes until the sugar melts and coats the pecans. Spread onto parchment to cool – they crisp up as they sit. Store-bought is a perfectly fine shortcut.
Honeycrisp Apple, Bacon, & Feta Salad
Equipment
- large salad bowl
- small bowl or jar (for vinaigrette)
- skillet (for bacon)
- whisk
Ingredients
The Salad
- 5 oz baby arugula (about one clamshell container)
- 2 Honeycrisp apples (thinly sliced)
- 4 fresh figs (quartered)
- ⅓ cup dried cranberries
- 6 slices bacon (cooked and cut into bite-sized pieces)
- ½ cup feta cheese (crumbled from a block)
- ½ cup candied pecans
- 2 Tbsp pumpkin seeds
- Flaky sea salt (to taste)
Maple Herb Vinaigrette
- 2 Tbsp apple cider vinegar
- ¼ cup extra virgin olive oil
- 2 tsp Dijon mustard
- 2 tsp pure maple syrup
- 2 tsp fresh thyme (chopped)
- 2 tsp fresh sage (chopped)
- Kosher salt and black pepper (to taste)
Instructions
- In a small bowl or jar, combine the apple cider vinegar, Dijon mustard, maple syrup, thyme, and sage. Whisk in the olive oil in a slow, steady stream until the dressing comes together, or seal the jar and shake well. Season with kosher salt and pepper. If it tastes too tangy, whisk in a little more olive oil. Make at least 1 hour or up to 1 day in advance. Store in an airtight jar in the fridge.
- Cook the bacon in a skillet over medium heat, turning occasionally, until crispy. Drain on a paper towel-lined plate, then cut into bite-sized pieces. Set aside.
- In a large bowl, combine the arugula, thinly sliced apples, and dried cranberries. Pour the vinaigrette over the top and gently toss, lifting from the bottom of the bowl so the arugula doesn't bruise, until everything is lightly coated.
- Tuck the quartered figs in around the salad. Top with the bacon pieces, crumbled feta, candied pecans, and pumpkin seeds. Finish with a sprinkle of flaky sea salt and serve immediately.
Notes
How to Prep Ahead and Store:
Did You Make This Recipe?
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