Fall Harvest Salad
This Fall Harvest Salad is a seasonal favorite packed with maple-cinnamon candied pecans, juicy pears, creamy goat cheese, tangy red onion, dried cranberries, and crispy bacon, all tossed in a simple maple-balsamic vinaigrette. Nutrient-dense, colorful, and bursting with autumn flavors, it’s fancy enough for a Thanksgiving dinner recipe, but easy enough for a weeknight meal.
Ingredients
- 10 oz Mixed salad greens
- 1 lb Cooked bacon crispy & chopped
- 1/2 cup Dried cranberries
- 1 cup Maple sugar pecans See recipe
- 4 oz Goat cheese
- 1/2 cup Red onion thinly sliced
- 1 Pear thinly sliced
Balsamic Dressing
- 1/2 cup Avocado oil
- 1/4 cup Balsalmic Vinegar
- 1 tbsp Dijon mustard
- 1 tsp Maple Syrup
- 1/2 tsp Salt
- 1/2 tsp Pepper
Instructions
Salad
- Prepare the pecans: Make the Maple Cinnamon Candied Pecans according to the recipe. Set aside to cool. This is best done ahead of time- can be made up to 2 weeks in advance.
- Bake the bacon: Preheat oven to 350°F (175°C). Line a large sheet pan with parchment paper and arrange bacon strips evenly. Bake for 20–25 minutes, or until fat is rendered and bacon is crispy. Remove from oven and set aside to cool.
- Prepare the dressing: In a mason jar, combine all maple-balsamic vinaigrette ingredients. Shake well to emulsify. Refrigerate until ready to use. This can be made in advance.
- Prep the produce: Slice the red onion, crumble the goat cheese and slice pear right before serving.
- Assemble the salad: In a large bowl or serving dish, layer the lettuce/greens. Sprinkle on red onion, dried cranberries, candied pecans, goat cheese, bacon, and pear slices.
- Dress and serve: Just before serving, drizzle the salad with the maple-balsamic vinaigrette, toss gently, and serve immediately.
Notes
Make ahead Maple candied pecans link- Maple Cinnamon Candied Pecans
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