Honeycrisp Apple, Bacon, & Feta Salad
A fall harvest salad loaded with sweet Honeycrisp apple, tender fresh figs, tangy dried cranberries, crispy bacon, creamy feta, candied pecans, and toasted pumpkin seeds over peppery baby arugula. Dressed with a maple herb vinaigrette made with apple cider vinegar, fresh thyme, and sage.
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:
Maple herb vinaigrette: Make up to 5 days ahead. Store in a sealed jar in the refrigerator. The olive oil may firm up when cold; let it sit on the counter 10 to 15 minutes and shake well before using.
Bacon: Cook and cut up to 2 days ahead. Store in an airtight container in the refrigerator.
Feta and figs: Crumble the feta and quarter the figs up to 2 days ahead. Store each in a separate airtight container or zip-top bag in the refrigerator.
Candied pecans and pumpkin seeds: Keep at room temperature in a sealed container so they stay crunchy.
Dressed salad: Best eaten the day it's made. Once dressed, the arugula softens within a few hours. If you expect leftovers, keep the dressing separate and dress only what you'll eat.
Nutritional information provided is an estimate only, calculated using online calculators and do not include suggested or optional ingredients. Variations can occur due to ingredient freshness, brands, and measuring techniques.