Fall Harvest Salad with Warm Maple Bacon Vinaigrette
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
This fall harvest salad combines crisp greens with apples, pears, carrots, pecans, and blue cheese, dressed with a warm maple bacon vinaigrette. It's fresh and slightly sweet with smoky, salty notes. Serve as a light main course or double the greens for a side.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1/3 cup pure maple syrup
- 3 tablespoons Dijon mustard (I like country or whole grain)
- 2 tablespoons red wine vinegar
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper
- 2 tablespoons reserved bacon fat (leftover in the skillet)
- 1 small shallot (finely diced)
- 10 ounce salad greens
- 1 small honeycrisp apple (sliced)
- 1 ripe pear (sliced)
- 1 cup sliced carrots
- 1/3 cup toasted pecans (coarsely chopped)
- 4 slices thick applewood bacon (cooked and roughly chopped)
- 1/4 cup blue cheese (freshly crumbled - more to taste)
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 5m
- Sodium
- 474mg
- Total sugar
- 22g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 245mg
- Calcium
- 84mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 474MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.