Maple Bacon Fall Salad with Apples, Feta & Maple Walnuts

A beautiful fall salad filled with crisp apples, smoky bacon, creamy feta, maple-glazed walnuts and crispy shallots, all tossed in a homemade maple bacon vinaigrette.

If fall could be served in a salad bowl, I think it might look a lot like this.

This Maple Bacon Fall Salad has just about everything I want in an autumn salad: crisp apples, salty bacon, creamy feta, crunchy maple walnuts and golden crispy shallots layered over a mix of spinach and arugula.

But the part that brings everything together is the homemade maple bacon vinaigrette.

Instead of letting the bacon drippings go to waste, we're whisking them into the dressing with balsamic vinegar, maple syrup and Dijon mustard. It's smoky, sweet, tangy and so good with the apples and feta.

I also have a little trick when assembling this one: I toss some of every topping into the salad first, then save the rest to scatter over the top after plating. You get all of those flavors throughout the salad without hiding the beautiful ingredients underneath the greens.

It's colorful, a little indulgent and exactly the kind of salad I want on the table from the first hint of fall through Thanksgiving.

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Why You'll Love This Fall Salad

There is a lot happening in this bowl, and that's exactly why it works.

Sweet + savory. Maple syrup and apples balance the smoky bacon and salty feta.

So much texture. Crisp apples, crunchy walnuts, crispy shallots and tender greens keep every bite interesting.

The dressing uses the bacon drippings. We're turning something already created while making the salad into one of its best components.

The maple walnuts are homemade. They're sweet, crunchy and incredibly easy to make.

It looks beautiful on a table. This is one of those salads I'd happily serve for a fall dinner, Sunday supper or Thanksgiving.

You can prep several components ahead. Make the walnuts and dressing before you're ready to assemble.

What's in This Maple Bacon Fall Salad?

There aren't any complicated ingredients here. It's how they all come together that makes this salad special.

Spinach + Arugula

I use a combination of spinach and arugula for the base. Spinach is mild while arugula brings a little peppery bite that works especially well with the sweeter toppings.

Apples

Thinly sliced apples bring freshness and crunch.

Pink Lady apples are one of my favorites because I love their sweeter flavor and beautiful skin, but Honeycrisp would also be delicious. If you prefer more tartness, Granny Smith is another option.

Bacon

The bacon does double duty.

First, we crumble it over the salad. Then we reserve some of the rendered bacon fat to make our maple vinaigrette.

Feta

Feta adds a salty, creamy element that balances the maple and apples.

Maple Walnuts

Walnuts are coated in maple syrup and brown sugar for a sweet, crunchy topping.

Crispy Shallots

Thinly sliced shallots cooked until golden give the salad one more savory, crispy layer.

How to Make the Maple Walnuts

I always start with the walnuts because they need time to cool.

Line a baking sheet with parchment paper and set it aside.

Add the maple syrup and brown sugar to a saucepan and cook until the mixture has melted together and begins to bubble.

Add the walnuts and stir until they're completely coated in that glossy maple mixture. I make the maple coating in my 360 Cookware 1-Quart Saucepan, then immediately transfer the walnuts to the prepared pan.

Transfer the coated walnuts to your parchment-lined pan and separate them as much as possible before they cool. Once the maple coating sets, they'll be ready to scatter over the salad.

My 360 Cookware Jelly Roll Pan works perfectly for spreading the walnuts out while they cool.

How to Make Crispy Shallots

The crispy shallots are one of those toppings that might seem small until you taste the salad without them.

Cook your bacon in a large skillet until crisp enough to crumble.

Remove the bacon from the pan and set aside 1/4 cup of the rendered bacon fat for the dressing.

Thinly slice the shallots and add them to the hot pan with the remaining bacon fat. If you need a little more cooking fat, add butter or extra-virgin olive oil.

Cook until the shallots become golden and crispy.

Transfer them to a paper-towel-lined plate to drain while you finish the rest of the salad.

Keep an eye on them toward the end — thinly sliced shallots can go from golden to too dark fairly quickly.

The Maple Bacon Vinaigrette

This might be my favorite part of the entire recipe.

The bacon isn't simply a salad topping. We're taking some of that rendered bacon fat and using it as the base of the dressing.

Add the dressing ingredients to a blender and blend until smooth. I use my Ninja blender for dressings like this because it gets everything really smooth in seconds.

Taste and adjust the seasoning if needed. If you'd like to thin the dressing or need a little additional oil, add extra-virgin olive oil until you reach the consistency you prefer.

You end up with a vinaigrette that's smoky from the bacon, sweet from the maple and tangy from the balsamic and Dijon.

And once it hits the apples and feta? So good.

How to Assemble the Prettiest Fall Salad

There actually is a trick to this.

And considering how beautiful this salad photographs, I wouldn't change it.

Add the spinach and arugula to your serving bowl.

Then add approximately half of your sliced apples, feta, crispy shallots, bacon and maple walnuts.

Drizzle with dressing and gently toss.

Once the salad is tossed, add the remaining apples, feta, shallots, bacon and walnuts over the top.

That last step matters.

If you put everything in before tossing, half of those gorgeous toppings disappear underneath the greens. Saving some for the end gives you all the flavor throughout the salad and keeps those beautiful fall colors and textures visible on top.

What Apples Are Best for Fall Salad?

You want an apple that stays crisp after slicing.

I personally love Pink Lady apples for this recipe. They're sweet rather than overly tart, stay beautifully crisp and their pink-red skin looks especially pretty against the greens.

Honeycrisp is another great choice if you want that sweet-tart balance.

For more tartness, use Granny Smith.

You can even combine two varieties if that's what you have at home.

I wouldn't peel the apples for this salad. The skin adds color, texture and is part of what makes the finished salad so beautiful.

Can I Substitute the Feta?

Absolutely.

Feta is my choice because its salty, tangy flavor cuts through the sweeter maple components without overwhelming the apples.

If you want to change it, goat cheese would be my first substitute. Its creamy texture is especially good with apples and walnuts.

Blue cheese would give you a much stronger flavor, but if you love blue cheese, it works beautifully with bacon and apple.

Just know that changing the cheese will change the overall personality of the salad — and I really do love the feta here.

Amanda's Quick Tips

Make the walnuts first. They need time to cool and set before you add them to the greens.

Don't throw away the bacon fat. Measure out 1/4 cup while it's still easy to work with and save it for the dressing.

Slice the shallots thinly. This is what helps them get beautifully crispy.

Watch the shallots closely. Once they start turning golden, they can brown quickly.

Leave the apple skin on. It gives the salad more color and crunch.

Slice the apples fairly thin. You want apple in plenty of bites without large pieces taking over.

Save half the toppings. Toss half into the greens and add the rest after plating.

Don't dress it too early. Toss the salad closer to serving so the greens stay fresh.

Maple Bacon Fall Salad with Apples, Feta & Maple Walnuts

A beautiful spinach and arugula salad with apples, maple bacon, feta, homemade maple walnuts, crispy shallots and maple bacon vinaigrette.

Ingredients

Salad

• 10–12 cups mixed spinach and arugula

• 1–2 apples, thinly sliced

• 2 shallots

• 1/2 cup bacon crumbles

• 4 oz feta cheese, crumbled

Maple Bacon Vinaigrette

• 2 tablespoons balsamic vinegar

• 1/4 cup maple syrup

• 1/4 cup bacon fat, reserved from cooking the bacon

• 1/2 teaspoon Dijon mustard

• 1/4 teaspoon sea salt

• 1/4 teaspoon black pepper

• Extra-virgin olive oil, if needed

Maple Walnuts

• 2 cups walnuts

• 1/4 cup maple syrup

• 2 tablespoons brown sugar

Instructions

1. Make the Maple Walnuts

Line a baking sheet with parchment paper and set aside.

Add the maple syrup and brown sugar to a saucepan. Heat until melted together and bubbling.

Add the walnuts and stir until completely coated.

Transfer the walnuts to the prepared baking sheet and separate them so they don't stick together as they cool.

Allow to cool completely.

2. Cook the Bacon and Shallots

Cook the bacon in a large skillet until crisp enough to crumble.

Remove the bacon from the pan and reserve 1/4 cup bacon fat for the dressing.

Thinly slice the shallots.

Add the shallots to the hot skillet with the remaining bacon fat. Add a little butter or extra-virgin olive oil if additional cooking fat is needed.

Cook until golden and crispy.

Transfer to a paper-towel-lined plate.

3. Make the Maple Bacon Vinaigrette

Combine the reserved bacon fat, balsamic vinegar, maple syrup, Dijon mustard, sea salt and black pepper in a blender.

Blend until smooth.

Taste and adjust seasoning as desired. Add a little extra-virgin olive oil if needed to reach your preferred consistency.

4. Assemble the Salad

Add the spinach and arugula to a large serving bowl.

Add approximately half of the sliced apples, feta, crispy shallots, crumbled bacon and maple walnuts.

Drizzle with the maple bacon vinaigrette and gently toss.

Plate the salad and finish with the remaining apples, feta, shallots, bacon and walnuts so the colorful toppings remain visible.

Serve and enjoy!

Can I Make This Fall Salad Ahead of Time?

Yes — but I wouldn't assemble the entire salad ahead.

The trick is prepping the components.

Make the maple walnuts ahead and keep them separate once completely cooled.

Cook the bacon and crispy shallots and store them separately.

Prepare the dressing and refrigerate it in a covered container.

Slice the apples and toss the salad closer to serving for the best texture and appearance.

If the dressing has been refrigerated, remember that bacon fat firms when cold. Give the dressing time to come closer to room temperature and stir or blend it again before serving as needed.

What to Serve with Maple Bacon Fall Salad

This salad has enough going on that it can absolutely be the star of a lighter meal, but it's also such a good side for a cozy fall dinner.

I especially love it alongside a simple roasted chicken or another warm autumn main dish.

If you're planning a fall dinner, my Apple-Glazed Chicken Thighs would be such a natural pairing with the apples and maple flavors here.

And for one of the prettiest fall dinners we've made, serve it alongside my Creamy Walnut Chicken Stuffed Pumpkins. The walnut connection ties the two recipes together beautifully.

Frequently Asked Questions

Can I make the maple walnuts ahead of time?

Yes. In fact, I prefer making them before assembling the rest of the salad so they have plenty of time to cool and the maple coating can set.

What apples are best for this fall salad?

Pink Lady is my personal favorite because it's crisp, sweet and beautiful in the finished salad. Honeycrisp and Granny Smith are also good options depending on how sweet or tart you prefer your apples.

Can I use goat cheese instead of feta?

Yes. Goat cheese is probably my first choice if you're substituting the feta because its creamy, tangy flavor works beautifully with apples, bacon and maple walnuts.

Can I make the maple bacon vinaigrette ahead?

Yes. Store it covered in the refrigerator. Because the dressing contains bacon fat, it can firm when chilled, so allow it to warm slightly and stir or blend again before serving if needed.

How do I keep the apples from browning?

For the prettiest presentation, slice the apples closer to when you plan to serve the salad. If you need to cut them earlier, a small amount of lemon juice can help slow browning, although it will add a little acidity.

When should I dress the salad?

Dress and toss the salad shortly before serving. This keeps the spinach and arugula fresher and prevents the greens from becoming soggy.

More Fall Salads You'll Love

If you're building a fall menu, try one of these next:

Shaved Brussels Sprout Salad with Apples, Goat Cheese & Candied Pecans
Pear & Walnut Salad with Honey Mustard Dressing
Spinach Salad with Warm Shallot Dressing, Apples & Pistachios
Pear & Pomegranate Arugula Salad

Save This Recipe

Whether you're planning a cozy fall dinner, adding something beautiful to your Thanksgiving table or simply want a salad that makes the most of apple season, I've included a printable recipe card below so it's easy to save, print and make again.

A Note From Amanda

I know a salad isn't usually the dish everyone gathers around the table talking about — but this one might be an exception.

There's something about all those fall colors piled into one bowl, with the apples, maple walnuts, crispy shallots and feta peeking through the greens, that makes it feel just as special as the rest of the meal.

And then there's that maple bacon dressing.

This is the kind of recipe I love for fall: beautiful enough to put in the middle of a gathering, but made from familiar ingredients that simply taste really good together.

I hope it finds its way onto your table this season.

"Taste and see that the Lord is good."
Psalm 34:8

Made with love for the people you love.

Transform Your Fall Meals with This Irresistible Spinach Salad Featuring A Warm Shallot Dressing, Apples, and Pistachios!

Many years ago, while dining at a restaurant in California I had the most delicious salad with a warm dressing. Although this isn't the most common dressing presentation, it was a wonderful surprise and one I always think about come the fall months. So, this is my take on that delightful salad made at home. The star of the dish is a warm shallot dressing that marries all the flavors together, adding a comforting, savory touch perfect for the cooler seasons. Fresh spinach leaves provide a nutritious base, packed with vitamins and a subtle earthiness that complements the other ingredients perfectly. Thinly sliced apples bring a hint of natural sweetness and a satisfying crunch, balancing out the richness of the dressing. The contrast of textures and flavors creates a delightful experience. Additionally, chopped pistachios add an irresistible crunch to the texture and a burst of nutty flavor. This combination makes the salad not only delectable but also nourishing, adding an elegant yet simple touch to your fall meals.

A great salad is all about the right ingredients, and this Spinach Fall Salad is no exception. These are the key components you will need. The base of the salad, providing vibrant green color and nutritional benefits, such as vitamins A and C with the fresh spinach. Warm shallot dressing adds the rich, savory flavor that elevates the simple ingredients into a gourmet dish. The crisp apples bring a sweet and tangy crunch, adding both texture and an autumnal flair to the salad. Crunchy pistachios offer a nutty taste and additional crunch, enriching the salad’s overall texture and making each bite exciting. The salad is ultimately topped off with creamy goat cheese crumbles for a perfect balance.

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Spinach Salad Dressing

The spinach walnut salad dressing can make or break a salad, and this warm shallot dressing is nothing short of amazing. It enhances every bite of fresh spinach, apples, and pistachios, making each forkful a delightful experience. The shallot, when sautéed and combined with apple cider vinegar, Dijon mustard, and honey, offers a perfect balance of savory and sweet. The star of the show are the finely diced shallots that are sauté until translucent to create a fragrant base. The apple cider vinegar adds a tangy kick to the dressing. My favorite Dijon mustard will provide depth and a slightly zesty flavor. Sweet honey balances the acidity with its sweetness, and you can also switch out the honey for maple syrup to create even more fall flavors. The beauty of this dressing lies in its simplicity and in the way it brings all the ingredients together seamlessly. It is easy to prepare and adds a nice comforting touch to the salad.

Possible Recipe Variations

While the classic combination of spinach, apples, and pistachios is perfect, you can always get creative with this salad. Experimenting with these variations allows you to create a personalized version of the salad that suits your taste and dietary preferences. Here are some versatile options:

- Swap pistachios for walnuts or pecans: Adds a different nutty crunch.

- Incorporate seasonal fruits like pears or pomegranate seeds: For a tailored taste to those fruits.

- Add protein such as grilled chicken, chickpeas, or tofu: To make it a heartier dish.

- Use goat cheese or feta: For a creamy, tangy complement to the salad's flavors.

- Experiment with different greens: Such as arugula or kale for varied textures and tastes.

- Add-ins: As always, a salad can be adaptable by adding in your favorites like dried cranberries or pomegranate arils. Feel free to experiment.

You can substitute pistachios with another type of nut in the Spinach Fall Salad. Walnuts provide a richer, earthier taste, perfect for autumn dishes. Pecans offer a buttery, slightly sweet flavor that pairs well with the warm shallot dressing. Almonds add a subtle, sweet crunch that complements the apples and spinach. Toasting the nuts before adding them to the salad enhances their flavor. Consider any allergy concerns or dietary preferences when choosing a substitute. Ultimately, using your favorite nuts can personalize the salad to suit your taste perfectly.

Choosing the right type of apple can make a big difference in the taste and texture of your salad. Honeycrisp or Fuji varieties are firm and crisp, perfect for a balanced texture and flavor. Granny Smith adds a delightful tart contrast to the sweet ingredients in the salad. Avoid overly soft apples like Red Delicious, as they can become mushy and lose their distinct sweetness. Mixing two types of apples can enhance the complexity and depth of the salad's taste profile. Vibrant red or green apples add visual appeal, making the salad more attractive.

What to Serve with Spinach Salad

To elevate your meal experience even further, pair your spinach salad with other delightful dishes. Options that go well for protein are grilled chicken, salmon, or shrimp. These all add a satisfying protein boost and elevate the meal's heartiness. Serve alongside a slice of warm, crusty bread or a fresh baguette to soak up the delicious warm shallot dressing. Complement the flavors with a variety of cheeses such as goat cheese, feta, or shaved parmesan for a creamy addition. A bowl of butternut squash soup or a hearty lentil soup can accompany the salad, providing comfort and warmth on a cool fall day. Finish your meal with a light, autumn-inspired dessert like an apple crisp or a spiced pear tart to keep the seasonal theme intact. These pairings can create a harmonious and satisfying dining experience, making the Spinach Fall Salad even more memorable.

Is This Salad Suitable for Making Ahead of Time?

The Spinach Fall Salad with warm shallot dressing, apples, and pistachios can be prepared ahead of time, making it convenient for busy schedules. To retain the salad's freshness, store the warm shallot dressing separately and add it just before serving. Toss the apples in a bit of lemon juice or add them just before serving to prevent browning. Keep the pistachios aside until the last minute to ensure they remain crunchy and delicious, and don't get soft. Preparing these components ahead of time and combining them just before serving ensures the salad remains fresh and the spinach leaves crisp. This make-ahead capability makes the salad an excellent choice for gatherings, potlucks, or meal planning.

This Spinach Fall Salad with warm shallot dressing, apples, and pistachios is a delightful and nourishing dish that incorporates ingredients that are the essence of the fall season. Whether enjoyed as a light lunch or as part of a larger meal, the combination of fresh spinach, crisp apples, and nutty pistachios, all tied together with a warm, savory dressing is sure to please your palate. Incorporating various add-ins and pairing options can further personalize your dining experience to your own tailored tastes. Embrace the flavors of the season and transform your meals with this irresistible spinach fall salad with warm shallot dressing, apples and pistachios!

Ingredients

10 -12 cups spinach

2 small apples

4 oz crumbled goat cheese

2 cups pistachios

Dressing:

1 tablespoon butter

2 shallots, diced

2 tablespoons honey

2 tablespoons apple cider vinegar

1 tablespoon Dijon mustard

1/3 cup olive oil

sea salt & fresh ground pepper

Instructions

1. Make The Dressing. Add butter to pan, a pinch of sea salt and sauté your diced shallot until caramelized. Add in honey, dijon mustard and apple cider vinegar. Let simmer for 30 seconds while ingredients marry together. Turn off oven and add in olive oil, whisky as you do. Add in sea salt and pepper to taste. Pour into a container to serve dressing on the side of the salad. You want the dressing warm not hot where it will wilt the spinach. So let cool slightly while assembling the salad.

2. Assemble the salad. Add together in a large bowl spinach, sliced apples, goat cheese and pistachios. I like to add half of the apples goat cheese and pistachios, then add the other half after plating. For this salad you will want to add dressing right before serving so you can do so not and then plate or you can serve small dressings to each of your guests depending on how you are serving. After adding dressing add to plate and add additional toppings. Serve and enjoy!

Other Salad Recipes You Will Enjoy:

Delicious, Nutritious Pear & Walnut Salad with Honey Mustard Dressing

How to Make the Perfect Pear and Pomegranate Arugula Salad

Shaved Brussel Sprout Salad with Apples, Goat Cheese & Candied Pecans

The Perfect Summer Meal: Grilled Chicken, Mexican Street Corn & Cucumber Salad

Savory Italian Chopped Salad Jar Recipe: A Symphony of Flavors in Every Bite

Discover the Delightful Twist of Sweet Kale Salad with Poppy Seed Dressing

A Taste of the Southwest: Southwestern Chop Salad Recipe

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Delicious, Nutritious Pear & Walnut Salad with Honey Mustard Dressing

This pear and walnut salad with honey mustard dressing is an easy and delicious salad to make. This is my take on one of my Mom and I's favorite local hometown restaurants. We've ordered a similar salad to this for lunch together more times than I can count. This salad is the perfect way to get your daily dose of greens and vitamins while still satisfying your sweet tooth. The combination of crunchy caramelized walnuts, sweet pears, and tangy honey mustard dressing make this salad an impressive yet simple dish to prepare. Plus, the ingredients are all easy to find and affordable. So, if you're looking for a flavorful and nutritious salad, look no further than this pear and walnut salad with honey mustard dressing. You can add some grilled chicken or salmon to the salad to make it a more complete and filling meal. This pear and walnut salad with honey mustard dressing is a great way to enjoy the flavors of Fall. Being full of nutrition-packed ingredients and delicious flavor combinations, this meal is sure to become a regular in your rotation, especially on those days when you're feeling like you need a healthier option.

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Can I Use a Different Cheese or Nuts?

Of course! You don’t have to use feta cheese as I did, so you can experiment with different cheeses to create your favorite unique flavor. Consider using a sharp cheddar for a tangy kick, or a creamy goat cheese for a salty flavor. You can also try blue cheese or gorgonzola for a pungent flavor, or brie for a buttery taste. Have fun with it and find the cheese that best suits your salad. To top it off, a honey mustard dressing is a great way to bring all the flavors together.

Another substitution choice for this salad is changing out the nut that you use for that amazing crunch. I personally love the mix of walnuts and pears, however, you can use pecans or hazelnuts here as well.

What Type of Pear is Best?

Anjou pears are the perfect choice for a pear and walnut salad. This variety of pear is sweet and juicy, adding a delicious sweetness to the dish. Bosc pears are also a good option, as their firm texture and honey-like flavor bring a great depth to the salad. Bartlett pears are great for salads, as their mild sweetness will be balanced out nicely by the tartness of the dressing. Comice pears are a great choice as well, as their buttery texture and sweet flavor will perfectly complement the honey mustard dressing. Lastly, Seckel pears are the ideal choice for a pear and walnut salad, as their sweet flavor and crisp texture will provide a great contrast to the crunchy walnuts. With such an array of pears to choose from, you're sure to create an amazing salad that everyone will love!

How to tell when pears are ripe?

First, look for pears that are slightly soft to the touch and avoid pears that are firm and have green tints. The best pears for this dish will have a rich yellow or golden color. To test for ripeness, tap the pear lightly with your finger and if it yields to pressure then it is ripe. Additionally, smell the pear near the stem; if it has a sweet, fragrant smell, it is ripe. Lastly, test for ripeness by gently pressing the neck of the pear with your thumb; if it yields slightly, the pear is ripe. With these tips, you can easily find the perfect pear to make your pear & walnut salad with honey mustard dressing.

Ingredients

10 ounces of mixed greens

1/2 cup caramelized walnuts

1/3 cup thinly sliced red onions

1 tomato sliced

1/2 cup feta cheese

2 thinly sliced pears

Dressing

1 teaspoon apple cider vinegar

2 tablespoons raw honey

2 tablespoons Dijon mustard

1/2 cup mayonnaise or extra virgin olive oil

1/4 tsp kosher salt

1/4 tsp pepper

Instructions

1. Rinse and pat dry all fruit and vegetables. Sliced pears thinly, onions into strips and tomatoes into thin wedges.

2. Add all dressing ingredients into a mixer or mason jar and shake until smooth. This dressing can be premade in an airtight container in the refrigerator up to 5 days ahead of time.

3. Now it's time to assemble the pear and walnut salad with honey mustard. Add half the onions, half the feta cheese, and half of the thinly sliced pears. Pour dressing over top and mix up! Dish out salad in a single layer onto plates and then layer the remainder of the pears and onions on top. Sprinkle feta cheese and add tomato wedges on the side and serve!

This salad is also a great way to get a healthy dose of fiber, vitamins, and minerals. Pears are a great source of fiber, walnuts are high in antioxidants, and honey mustard dressing adds a nice touch of sweetness. Plus, the walnuts provide a nice crunchy texture to the salad. Whether you're having this as a shareable appetizer, a light lunch or a full-course dinner, this salad is a great way to add a variety of flavors and textures to your meal. It's sure to be a hit with everyone at the table! So why not give it a try and see for yourself just how delicious this Honey Mustard, Pear and Walnut Salad can be?

Other Salad Recipes You Will Love:

How to Make the Perfect Pear and Pomegranate Arugula Salad

Shaved Brussel Sprout Salad with Apples, Goat Cheese & Candied Pecans

The Perfect Summer Meal: Grilled Chicken, Mexican Street Corn & Cucumber Salad

A Refreshing and Delicious Melon Burrata Salad Recipe

Save This Recipe

Whether you're planning ahead for a special occasion or adding a new favorite to your recipe collection, I've included a printable recipe card below so it's easy to save, print, and share with the people you love.