Apple, Bacon, Pecan Salad with Apple Vinaigrette

A simple salad with loads of flavor that works for any season of the year — add this yummy meal to your recipe rotation this week!

A couple weeks ago, I had the opportunity to bring a salad to a women’s luncheon at church.

Since my family doesn’t get excited about salad unless it has lots of ranch and cheddar cheese, I enjoy opportunities to try out a new salad recipe — and this luncheon was the perfect “excuse”.

As I was deciding what salad recipe I wanted to make for our luncheon, I looked through various recipes as well as what ingredients I had in my house, and decided on this Apple, Bacon, Pecan Salad with a yummy homemade vinaigrette.

It was so delicious… and although it does feel very “springy” I think it could be my new go-to salad for almost any season.

The baby spinach and fresh lettuce make it a great springtime salad. The apples and cranberries make it suitable for fall, and the bacon and candied pecans just scream “holidays” to me.

You can easily substitute your own favorite dressing or vinaigrette, but the homemade Apple Vinaigrette tastes fantastic with this salad. I had my doubts when I taste-tested it solo, but once I took my first bite of it drizzled over the delicious salad, I knew it was the perfect compliment to this flavorful salad.

If you’re looking for a delicious salad to bring to an upcoming Easter celebration — or just something for yourself for lunch, give this salad a try!

Ingredients for Apple, Bacon, Pecan Salad

For the Salad: 

• 1 small head romaine lettuce, chopped
• 8 oz. baby spinach
• 1 apple, very thinly sliced (I used 1/2 of a HUGE Granny Smith)
• 1 c. dried cherries or Craisins
• 1/2 c. crumbled bacon pieces
• 1 small purple onion, thinly sliced
• 1/2 c. feta cheese crumbles
• 3/4 c. candied pecans (this is the recipe I use)

NOTE: Regular salted pecans would work fine too — I just love the extra sweet crunch of the candied pecans.

For the Dressing: 

• 3/4 c. extra virgin olive oil
• 1/4 c. apple cider vinegar
• 1/4 c. honey
• 2 T sugar
• 1 T. poppy seeds
• 1/2 t. salt
• 1/2 t. dry minced onion

NOTE: This dressing makes PLENTY for the salad — you probably won’t use it all unless you like a ton of dressing. However, I like having extras for later.

How to Make This Salad and Dressing 

Add lettuce and spinach to a large bowl or rimmed dish.

Arrange all other salad ingredients on top of the lettuce/spinach (you can arrange it to look pretty if you’d like!)

Mix up all the dressing ingredients in a mason jar or another container with a tight-fitting lid.

Stir and/or shake vigorously until ingredients are well combined. (You can make the dressing a few days in advance if you want).

Pour dressing over salad or serve it on the side.

Refrigerate leftover salad (leftover dressing can stay at room temperature.

What to do with leftover salad and vinaigrette.

I usually serve salad with the dressing on the side, partially because I prefer very little dressing and I know others would use a lot more. But also because the salad will store better as leftovers without dressing.

I keep any leftover salad in a food storage container and store it in the refrigerator for a few days (it’s great for a quick lunch).

The dressing can sit at room temperature for several weeks. You can also refrigerate, but the oil and honey will get thick (which doesn’t affect the taste at all).

Don’t be alarmed if the dressing separates — this is what my dressing looks like after sitting for a few days. Just give it a REALLY good shake and it will look “normal” again.

This salad is the perfect combination of crunchy and chewy and savory and sweet… if you love nontraditional salads, you’ll want to give this recipe a try.

If not, you can come over and have Romaine lettuce, cheddar cheese, and Ranch with the rest of my family! 😂

Continue to Content

Yield: 10 Servings

Apple Bacon Pecan Salad

Print

A simple salad with loads of flavor that works for any season of the year — add this yummy meal to your recipe rotation this week!

Prep Time 15 minutes

Total Time 15 minutes

Ingredients

For the Salad:

• 1 small head romaine lettuce, chopped
• 8 oz. baby spinach
• 1 apple, very thinly sliced
• 1 c. dried cherries or Craisins
• 1/2 c. crumbled bacon pieces
• 1 small purple onion, thinly sliced
• 1/2 c. feta cheese crumbles
• 3/4 c. candied pecans (this is the recipe I use)

For the Dressing:

• 3/4 c. extra virgin olive oil
• 1/4 c. apple cider vinegar
• 1/4 c. honey
• 2 T sugar
• 1 T. poppy seeds
• 1/2 t. salt
• 1/2 t. dry minced onion

Instructions

Add lettuce and spinach to a large bowl or rimmed dish.

Arrange all other salad ingredients on top of the lettuce/spinach (you can arrange it to look pretty if you’d like!)

Mix up all the dressing ingredients in a mason jar or another container with a tight-fitting lid.

Stir and/or shake vigorously until ingredients are well combined. (You can make the dressing a few days in advance if you want).

Pour dressing over salad or serve it on the side.

Refrigerate leftover salad (leftover dressing can stay at room temperature.

Notes

Feel free to use normal pecans if you don't want to candy them. That said, here's an easy recipe for candied pecans.

Nutrition Information

Yield

10

Serving Size

1
Amount Per Serving Calories 340Total Fat 23gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 18gCholesterol 11mgSodium 295mgCarbohydrates 33gFiber 2gSugar 28gProtein 4g

Nutritional information is approximate and does not account for additional ingredients or added toppings.

Do you have a favorite salad or dressing recipe?

Visit my virtual recipe box for more simple, delicious, family-friendly recipes!