Description
A fresh and flavorful Apple Pecan Salad featuring crisp romaine lettuce, tart Granny Smith apples, crunchy toasted pecans, and savory bacon. Tossed with a zesty orange-maple dressing, this salad perfectly balances sweet, tangy, and salty flavors for a satisfying and vibrant dish.
Ingredients
Scale
Salad
- 8 slices bacon (cooked and chopped)
- 9 ounces romaine lettuce (washed, drained and chopped)
- 1 Granny Smith apple (cored and chopped)
- 2/3 cup pecans (toasted)
- 1/2 cup dried cranberries
- 4 ounces blue cheese (crumbled)
Dressing
- 1 teaspoon orange zest
- 2 tablespoons orange juice
- 3 tablespoons apple cider vinegar
- 2 1/2 teaspoons Dijon mustard
- 2 tablespoons maple syrup
- 1 1/2 teaspoons salt
- 1/2 teaspoon pepper
- 2/3 cup olive oil
Instructions
- Make the dressing: In a mason jar, combine the apple cider vinegar, grated orange zest, orange juice, Dijon mustard, maple syrup, salt, pepper, and olive oil. Secure the lid tightly and shake vigorously until the dressing is well emulsified and smooth.
- Assemble the salad: In a large bowl, combine the chopped romaine lettuce, cooked and chopped bacon, chopped Granny Smith apple, toasted pecans, dried cranberries, and crumbled blue cheese. Drizzle with a modest amount of the prepared dressing to taste, then gently toss the salad until all ingredients are evenly coated. Serve immediately for best freshness and flavor.
Notes
- To toast pecans, spread them on a baking sheet and bake at 350°F (175°C) for 5-7 minutes until fragrant.
- Use freshly cooked bacon for optimal texture and flavor; alternatively, crisp store-bought bacon works as well.
- Adjust dressing quantities or salad ingredients based on personal taste preferences.
- This salad is best served immediately to keep the lettuce crisp and prevent sogginess.
- For a vegetarian version, omit bacon and add extra pecans or use smoked almonds for added texture.
