If you need a fresh and delicious salad to break through all the pumpkin spice, this is salad is ideal. Crisp, sweet and juicy with all the apple-y flavors you love plus toasted walnuts and salty Feta and bacon. The vinaigrette is cider-based--both sweet and tart, providing a subtle tangy punch to each and every bite. You won't be able to eat this salad fast enough.
"I love to use a mix of 2-3 apples, you will have some apple left over, so just spritz over a little lemon and pop in into a zip bag for tomorrow's ready-to-go snack."
Notes: Apple varieties are gala, honey crisp and granny.
APPLE HARVEST CHOPPED SALAD
Ingredients: 1 cup mixed chopped apple, 4 cups chopped romaine, 1/2 cup whole walnuts, 1/3 cup crumbled Feta cheese, 1/3 cup cooked crumbled bacon, 1-2 chopped scallions. Apple Cider Vinaigrette: 1/4 cup apple cider vinegar, 1 tbsp. apple cider (opt.), 1 tbsp. honey, 2 tsp. Dijon mustard, 1/3 cup neutral oil, pinch of salt and pepper.
1. Break up the walnut a little as you plunk them into a dry skillet pan over medium heat. Toast only until you can smell them, about 5 minutes. Set aside.
2. Wash and pat dry the romaine, then chop and tip into a bowl. Add the apples, bacon, Feta, scallions and walnuts. Toss.
3. Make the cider vinaigrette by whisking all ingredients together until combined, or shake up in a jar. Add to salad and toss.
Tip: I usually use pre-cooked bacon and crumble myself for this recipe. If you need to cook it first, use about 4 pieces, drain, then break up with your fingers. You can easily do this in the same pan you first toasted the walnuts in.