Fall Salad with Apple Cider Vinaigrette Recipe

If you’re looking to embrace the vibrant flavors of the season, this Fall Salad with Apple Cider Vinaigrette is an absolute must-try. It’s a delightful harmony of crisp apples, crunchy candied nuts, smoky bacon, and tangy crumbled cheese, all brought together by a bright and slightly sweet vinaigrette made from apple cider vinegar. This salad is more than just a side dish—it’s a celebration of autumn’s bounty in every bite, perfect for enlivening your meals with freshness and warmth.

Ingredients You’ll Need

Every ingredient in this salad plays a crucial role in building layers of taste, crunch, and color that make it truly special. From the sharpness of the Granny Smith apple to the richness of blue cheese, these simple yet essential components come together beautifully.

• Apple cider vinegar (1/4 cup): The star of the vinaigrette, offering a tart, bright acidity that wakes up the palate.
• Olive oil (1/3 cup): Adds a smooth and fruity base to the dressing, balancing the vinegar’s bite.
• Maple syrup (3 tsp.): Provides natural sweetness that complements the tanginess of the vinegar perfectly.
• Dijon mustard (1 tsp.): Gives a gentle kick and helps emulsify the vinaigrette for a velvety texture.
• Coarse salt (1/4 tsp.): Enhances all the flavors without overpowering the freshness.
• Freshly ground black pepper: Adds a hint of warmth and spice, freshly cracked for the best aroma.
• Mixed greens (6-8 cups): The crisp, clean foundation for the salad that provides vibrant color and texture.
• Sweet red apple (1 small, thinly sliced): Brings juicy sweetness and a lovely red hue.
• Granny Smith apple (1 small, thinly sliced): Offers tartness and crunch to balance the sweet apple.
• Bacon (8 slices, chopped): Crispy and smoky, it adds a savory dimension and satisfying crunch.
• Candied walnuts or pecans (1/2 cup): Sweet, crunchy, and nutty, these nuts add wonderful texture.
• Red onion (1/4 cup, thinly sliced): Sharp and slightly sweet, providing a subtle zing to the salad.
• Pomegranate seeds (1/2 cup): Tiny bursts of juicy tartness and a pop of ruby red color; dried cranberries work well too.
• Blue cheese (1/4 cup, crumbled): Adds a creamy, tangy element; feel free to substitute with feta or skip for a milder salad.

How to Make Fall Salad with Apple Cider Vinaigrette

Step 1: Cook the Bacon

Start by heating a large skillet over medium heat and cooking the chopped bacon pieces until they’re perfectly crisp, about 6 to 8 minutes. This step fills your kitchen with incredible aromas and ensures that savory crunch that makes each bite unforgettable. Once cooked, transfer the bacon to a paper towel-lined plate to drain any excess fat.

Step 2: Make the Apple Cider Vinaigrette

While the bacon sizzles, whip up the dressing. Combine the apple cider vinegar, olive oil, maple syrup, Dijon mustard, coarse salt, and freshly ground black pepper in a small bowl or jar. Whisk vigorously or shake to emulsify, creating a smooth vinaigrette bursting with sweet, tangy flavor that will elevate the entire salad.

Step 3: Assemble the Salad

Grab a large bowl and lay down a bed of mixed greens as your canvas. Then layer on the thinly sliced red and Granny Smith apples, followed by the crispy bacon, candied walnuts, thin red onion slices, pomegranate seeds, and crumbled blue cheese. Pour the apple cider vinaigrette over the salad and toss well so every leaf and ingredient is coated in that delicious dressing.

How to Serve Fall Salad with Apple Cider Vinaigrette

Garnishes

A sprinkle of extra candied nuts or a few more pomegranate seeds makes for a beautiful finish, adding crunch and a burst of jewel-like color. Fresh herbs like parsley or thyme also pair wonderfully, introducing a herbal freshness that complements the dressing’s complexity.

Side Dishes

This salad shines at the center of a meal or as a vibrant side. It pairs beautifully with roasted chicken, pork tenderloin, or even a comforting bowl of butternut squash soup. The balance of salty, sweet, and tart in the salad cuts through richer mains with ease.

Creative Ways to Present

For a stunning presentation, serve the salad in a large wooden bowl to enhance its rustic fall vibe. Alternatively, plate individual servings on brightly colored plates to make the reds, greens, and deep purples pop. You can also build mini salad cups layered in clear glasses for a charming, crowd-pleasing appetizer.

Make Ahead and Storage

Storing Leftovers

Store any leftover salad ingredients separately when possible, especially the bacon and dressing, to keep everything fresh and crunchy. Mixed greens tend to wilt quickly once dressed, so keep them dry and toss the salad just before serving for best results.

Freezing

This salad is best enjoyed fresh and does not freeze well, particularly because of the fresh greens and apples which lose their texture when frozen. The vinaigrette, however, can be stored in the fridge for up to a week and shaken well before use.

Reheating

Since this salad is all about crisp textures and fresh flavors, reheating is not recommended. Enjoy it fresh for the best experience, or prepare smaller portions to avoid leftovers.

FAQs

Can I make this Fall Salad with Apple Cider Vinaigrette vegan?

Absolutely! Simply omit the bacon and blue cheese, or substitute with vegan alternatives like tempeh bacon and plant-based cheese. The vinaigrette itself is already vegan-friendly and delicious.

What can I substitute for pomegranate seeds?

If pomegranate seeds aren’t available, dried cranberries or fresh red grapes make excellent alternatives that add a similar burst of sweet-tart flavor and vibrant color.

How do I store leftover apple cider vinaigrette?

Keep the vinaigrette in a sealed jar or container in the fridge for up to one week. Just give it a good shake or whisk before using, as the ingredients may separate over time.

Can I prepare the salad in advance?

It’s best to keep the salad components separate until just before serving. Prepare and store the dressing, bacon, nuts, and sliced apples ahead of time to speed up assembly and maintain freshness.

Is it okay to use other types of apples?

Definitely! While the red and Granny Smith apples provide a balance of sweet and tart, feel free to experiment with Fuji, Honeycrisp, or Gala if you prefer different flavor profiles or have what’s on hand.

Final Thoughts

This Fall Salad with Apple Cider Vinaigrette truly captures the spirit of the season with every crunchy, sweet, and tangy bite. It’s simple yet sky-high in flavor and perfect for sharing with friends and family at any autumn gathering. I can’t wait for you to try it and see just how effortlessly it brings the warmth of fall to your table.

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