Description
Celebrate the essence of fall with this vibrant and refreshing Autumn Apple Salad. Featuring a crisp duo of Granny Smith and Fuji apples, this dish blends the tartness of fresh fruit with the earthy crunch of toasted pecans and savory turkey bacon. Nestled on a bed of fresh baby spinach and accented with creamy feta and tart dried cranberries, everything is brought together by a delightful maple Dijon dressing. It is a perfect, light, yet satisfying meal that comes together in mere minutes.
Ingredients
2 cups fresh baby spinach
1 Granny Smith apple, thinly sliced
1 Fuji apple, thinly sliced
1/4 cup dried cranberries
1/4 cup pecan halves, toasted
2 tablespoons feta cheese, crumbled
4 slices turkey bacon, cooked until crispy and chopped
2 tablespoons extra virgin olive oil
1 tablespoon pure maple syrup
1 teaspoon Dijon mustard
1 teaspoon apple cider vinegar
Salt and black pepper to taste
Instructions
In a small jar or bowl, whisk together the olive oil, maple syrup, Dijon mustard, and apple cider vinegar until emulsified. Season with a pinch of salt and pepper.
Place the fresh baby spinach in a large serving bowl.
Arrange the apple slices, dried cranberries, toasted pecans, crumbled feta, and chopped turkey bacon over the spinach.
Drizzle the prepared 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, shaking frequently until fragrant. If serving later, keep the dressing separate until the last moment to ensure the greens stay crisp.
- Prep Time: 15
- Category: Dinner
- Method: Tossing
- Cuisine: American
Nutrition
- Serving Size: 1 large bowl
- Calories: 320
- Sugar: 18g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 4g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 15mg