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.
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.
Combine the reserved bacon fat with balsamic vinegar, maple syrup, Dijon mustard, sea salt and black pepper.
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 — PLEASE CONFIRM
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.
