Description
This vibrant autumn apple salad captures the crisp essence of the harvest season. Featuring a refreshing base of baby spinach, the salad combines tart Granny Smith and sweet Fuji apples with crunchy toasted pecans, chewy dried cranberries, and creamy feta. The addition of crispy, smoky turkey bacon adds a savory depth, all tied together by a bright, homemade maple vinaigrette. It is a nutritious, wholesome dish that comes together in minutes, perfect for a quick, grounding weekday lunch or as an elegant side for a special dinner.
Ingredients
2 cups baby spinach
1/4 cup dried cranberries
1/4 cup pecans, toasted
2 tablespoons feta cheese, crumbled
1/2 Granny Smith apple, thinly sliced
1/2 Fuji apple, thinly sliced
2 slices smoked turkey bacon, cooked until crispy and chopped
2 tablespoons extra virgin olive oil
1 tablespoon apple cider vinegar
1 tablespoon pure maple syrup
1 teaspoon dijon mustard
Instructions
In a small jar or bowl, whisk together the extra virgin olive oil, apple cider vinegar, maple syrup, and dijon mustard until emulsified.
In a large salad bowl, combine the fresh baby spinach, thinly sliced Granny Smith apples, and sliced Fuji apples.
Top the salad with the toasted pecans, crumbled feta cheese, and the chopped crispy turkey bacon.
Sprinkle the dried cranberries over the top.
Drizzle the maple vinaigrette over the salad just before serving.
Toss gently to coat and serve immediately.
Notes
To toast the pecans, place them in a dry skillet over medium heat for 3-5 minutes, stirring frequently until fragrant. Store leftovers in an airtight container without dressing to prevent sogginess. The vinaigrette can be kept in the refrigerator for up to 5 days.