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Fall Harvest Salad

We have had this salad twice this week, it's that good! It's chock full of foods with health benefits like nuts, apples, cranberries; you will want to put it on your menu this coming week.

I based this salad off Ina Garten's Cape Cod Chopped Salad, mine is very similar, I just changed the measurements on the dressing and I use a lemon instead of an orange because that is what I had on hand, but I bet it's delicious with the orange.


4 slices of all-natural bacon

1 clamshell of organic arugula

1 green apple diced

1/4 c salted almonds, toasted (see below)

1/4 c dried cranberries (I use these)

mild blue cheese to taste (I use Roquefort)


1/3 cup good quality olive oil

3 T apple cider vinegar

1 t grated lemon zest

juice of one lemon

2 t dijon mustard

2 T pure maple syrup

salt and pepper

Cook the bacon on a wire rack on a baking sheet for 20 minutes at 400 degrees. Drain. Let cook and chop into pieces.

Toast the almonds in a dry, cast iron skillet over medium heat about 5 minutes, stirring often so they don't burn. Cool and chop coarsely into pieces.

In a glass jar, combine all the dressing ingredients and shake well.

Combine the remaining salad ingredients in a large bowl, stirring well. Add the dressing just before serving, do not overdress (you may not need it all).

Can add grilled chicken for a main dish salad.


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