Apple Bacon Blue Salad Recipe
Apple slices, bacon, walnuts, dried cranberries, blue cheese crumbles, seasoned croutons, field greens, fuji apple vinaigrette
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salad
Fuji Apple Vinaigrette
Method
Salad
- 1
Prepare bacon
Cook bacon strips until crisp in a large skillet over medium heat (about 8–10 minutes) or bake on a sheet pan at 400°F/200°C for 15–18 minutes. Drain on paper towels, then crumble or chop into bite-sized pieces. Reserve 1 tablespoon bacon fat (optional) for vinaigrette if desired.
- 2
Toast walnuts
Heat a small dry skillet over medium heat. Add walnut halves and toast, stirring frequently, 3–4 minutes until fragrant and lightly browned. Remove from heat and let cool; roughly chop if halves are large.
- 3
Slice Fuji apple for salad
Core and thinly slice the Fuji apple into 1/8–1/4-inch slices (leave the skin on for color and texture). To prevent browning while assembling other components, toss slices lightly with 1 teaspoon lemon juice (optional).
- 4
Assemble greens
Place 6 cups of field greens in a large salad bowl or divide among 4 plates (serving suggestion).
- 5
Add toppings
Scatter sliced Fuji apple, crumbled bacon, toasted walnuts, dried cranberries (1/4 cup), blue cheese crumbles (1/3 cup), and seasoned croutons (1 cup) evenly over the greens. Toss gently if you prefer the dressing distributed, or leave layered for guests to toss themselves.
Fuji Apple Vinaigrette
- 6
Blend vinaigrette
In a blender or food processor, combine 1 peeled and chopped Fuji apple, 3 tablespoons apple cider vinegar, 1 teaspoon Dijon mustard, 1 tablespoon honey, 1 tablespoon minced shallot, 1 teaspoon salt, and 1 teaspoon freshly ground black pepper. Pulse to break down the apple.
- 7
Emulsify
With the blender running at low speed, slowly stream in 6 tablespoons extra-virgin olive oil until the dressing emulsifies and thickens. If the dressing is too thick, add up to 2 tablespoons water, 1 tablespoon at a time, to reach desired consistency. Taste and adjust seasoning (more honey for sweetness, more vinegar for brightness, or a pinch more salt). If using reserved bacon fat, whisk 1 teaspoon into the vinaigrette for a smoky note (optional).
- 8
Dress salad
Right before serving, drizzle the vinaigrette over the assembled salad — about 2–3 tablespoons per large salad (adjust to taste). Toss gently to coat all ingredients evenly, or serve the vinaigrette on the side for guests to add themselves.
- 9
Serve
Divide among plates if not already plated. Finish with an extra sprinkle of blue cheese and a few whole walnut halves for presentation. Serve immediately so apples and croutons remain crisp.