HARVEST CHOPPED SALAD WITH APPLE BALSAMIC GLAZED BACON Recipe | The Olive Crush

Harvest Chopped Salad with Apple Balsamic Glazed Bacon

HARVEST CHOPPED SALAD WITH APPLE BALSAMIC GLAZED BACON

How about adding a delicious salad to your holiday meal spread? This recipe is very filling and great, not only for Thanksgiving, but for any occasion where you’d like to serve a unique salad. It makes as great of an entree as it does a side salad!

Harvest Chopped Salad with Apple Balsamic Glazed Bacon
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Ingredients
  1. 6-8 cups mixed greens
  2. 2 apples (chopped)
  3. 2 shallots (minced)
  4. 1/2 cup blue cheese (crumbled)
  5. 8 slices of Balsamic Glazed Bacon, chopped (recipe below)
  6. 1 large or 2 small avocados (cubed)
  7. 1/4 cup dried cranberries
  8. 1/2 cup Spicy Sweet Pepitas/pumpkin seeds (recipe below)
For the Vinaigrette
  1. 1/2 cup Meyer Lemon Olive Oil
  2. 1/2 cup Red Apple Balsamic Vinegar
  3. 1 t. Dijon mustard
  4. 1 t. fine sea salt (to taste)
Balsamic Glazed Bacon
  1. 8 slices bacon
  2. Ground black pepper
  3. Red Apple Balsamic Vinegar
Spicy Sweet Pepitas (Pumpkin Seeds)
  1. 2 cup shelled pumpkin seeds
  2. 1/4 cup sugar (or honey)
  3. 1 large egg white (beaten until frothy)
  4. 1 tablespoon chili powder
  5. 1 1/2 teaspoons apple pie spice
  6. 1/2 teaspoon salt
  7. 1/4 teaspoon ground cumin
  8. 1/4 teaspoon cayenne pepper
Instructions
  1. Preheat oven to 350°F degrees.
  2. Spread bacon on a rack and place rack in a roasting pan. Sprinkle with ground black pepper and roast in oven until crisp, basting bacon 2-3 times with Red Apple Balsamic Vinegar during cooking. Set aside to cool.
  3. Spray a baking sheet with cooking spray. Mix pumpkin seeds with sugar (or honey), egg white, chili powder, apple pie spice, salt, ground cumin, and cayenne pepper in a bowl. Spread into a single layer on baking sheet. Bake about 10-15 minutes, stirring occasionally until golden brown. Remove from oven and separate pepitas while still warm.
  4. Allow to cool.
  5. In a dish, mix ingredients for the vinaigrette.
  6. Put greens in a large dish and layer with glazed bacon, apples, shallots, blue cheese crumbles, avocados, dried cranberries, and top with spicy sweet pepitas. Dress with vinaigrette and serve.
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