Fall Apple Salad with Spinach and Cheddar

This fall apple salad pairs crisp apples with spinach, cheddar, toasted walnuts, and honey mustard dressing for an easy seasonal side.

Course Salad

Cuisine American

Keyword fall apple salad

Prep Time 15

Cook Time 10

Total Time 25

Servings 4 servings

Calories 345kcal

Author C. Sophie

Prepare the turkey bacon by heating a skillet over medium heat. Cook the strips until browned and crisp, approximately 3-4 minutes per side. Remove to a paper towel-lined plate, let cool, and crumble into small pieces.
In the same skillet (wiped clean) or a separate small pan, toast the pecans over medium-low heat for 3-5 minutes, tossing frequently until fragrant and slightly darkened. Remove from heat immediately to prevent burning.
In a small glass jar or bowl, combine the extra virgin olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and black pepper. Whisk vigorously or shake until the dressing is fully emulsified.
Core and slice the Honeycrisp and Granny Smith apples into thin wedges. To prevent browning, you may toss them in a teaspoon of lemon juice, though adding them directly to the dressing also works.
In a large salad bowl, layer the mixed greens and baby spinach. Add the sliced apples and dried cranberries.
Drizzle the prepared maple-cider vinaigrette over the greens and fruit. Toss gently to ensure everything is lightly coated.
Top the salad with the toasted pecans, crumbled turkey bacon, and crumbled feta cheese. Serve immediately while the greens are crisp and the toppings are at room temperature.

Nutritional information:

Tip: Let the preparation cool completely before sealing containers to limit condensation and preserve texture.