With all of the heavy (and amazing) recipes we enjoy this time of year, it’s nice to throw some salad in there! This one is perfect for holiday get-togethers and always goes very quickly in our house. To help with prep work I try to cook the bacon, make the dressing, and toast the pecans a day or two ahead of time. Especially during the week of Thanksgiving! Add some chicken breast and it’s also great for a weekday meal. I hope you enjoy this fall favorite and that it becomes one of your family’s regular holiday recipes!
Credit: Maria Magee
Salad:
10 oz spring mix or baby spinach
2 honeycrisp apples, thinly sliced
1.5 cup pecans, toasted
4 oz feta cheese , crumbled
1/2 cup dried cranberries
12 oz bacon, chopped into 2 inch pieces and cooked
1/2 small red onion, sliced into thin strips
Maple Vinaigrette:
1/2 cup olive oil
1/4 cup apple cider vinegar
2 tsp Dijon mustard
2 Tbsp pure maple syrup
1/2 tsp salt
1/4 tsp fresh ground black pepper
Credit: Maria Magee
For salad:
Cook bacon and set aside.
Toast pecans and set aside.
Chop onions and apples.
Combine all ingredients in large salad bowl.
For dressing:
Whisk all ingredients in small bowl.
Add half to salad and toss. Add more if needed.
If you don’t use it all, store for up to two weeks refrigerated in airtight container.
To toast your pecans:
*Place small/medium pan over medium heat. Mix pecans, 1-2 tbsp butter, 2 tbsp sugar, and 1 tsp salt. Stir frequently for 5-10 minutes until the pecans darken and smell fragrant. Test them to make sure they’re a good consistency and let them cool before adding to the salad.
*To save time, you can use a store bought salad topper mix with toasted pecans. Any vinaigrette works well here but if you have the time, it’s worth making this one from scratch!
Credit: Maria Magee
Read more of Maria’s contributions to AllMomDoes here.
