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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  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
  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.
The Olive Crush https://www.theolivecrush.com/

Products Used In This Recipe

  • This olive oil is created at crush. Locally grown Meyer Lemons are added to freshly picked olives and pressed together creating an extraordinary duet. The blend is so precise that the fresh, smooth and buttery flavor of our olive oil is delicately coated with hint of lemon.
    Tip: A light refreshing flavor of lemon is just perfect to sauté shrimp or scallops or to drizzle on chicken or fish. Use it mixed with our balsamic vinegars to create quick dipping sauce that with crusty bread can create dinner by itself. Great to use in baking or a foundation in salad dressing.

  • Imported from Modena, Italy, this red apple balsamic has an enticing aroma and a delicate, sweet apple flavor. It is made by blending apple cider with concentrated apple must, and carefully aging the mixture until it attains maximum flavor.
    Tip: This balsamic adds a refreshing lift to salads, sauces, chutneys and vegetables. It is also amazing drizzled on pork, chicken and fish.

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