Sweet pears and apples paired with salty feta and bacon are the perfect combination in this autumn inspired salad!
I made this salad a couple weeks ago when we went over to my aunt and uncle’s house for dinner. I love bringing over new dishes for everyone to try when we get together with family. This way I can get multiple opinions on whether it’s blog worthy or if it still needs some work. I of course always have the opinion of my husband, but sometimes you need some new palettes to sample the recipes. Fortunately I knocked it out of the park with this autumn inspired salad! The salad was so good that there weren’t even any leftover to take home, which is a good and bad thing depending on how you look at it.
When I make a salad, especially one that I plan to share with others, I want it to be exciting! Nobody gets excited when they see a bowl full of lettuce, a few carrots, and some tomatoes. I will admit that sometimes that is what the salad I make for myself during the week looks like depending on how busy I am and if I’m in the mood to cook. However, when I am in the mood to make a new salad it must include several things. Sweet and salty elements, something crunchy, and preferably some sort of protein whether it be meat or plant based.
This autumn apple and pear salad includes all of those things. There is the sweetness from the apples, pears, and dried cranberries. The saltiness of the feta cheese and bacon. The crunch from the toasted slivered almonds and the crisp bacon which is also where the protein comes from as well. I served this salad as a side dish, but it could easily become a light dinner or lunch. To finish off the salad I drizzled on a homemade balsamic vinaigrette which was the perfect blend of sweet and tangy flavors.
For the Salad
- 7 ounces mixed greens
- 1 pear, thinly slices
- 1 apple, thinly sliced
- 1/3 cup crumbled feta cheese
- 1/3 cup dried cranberries
- 3 tablespoons toasted slivered almonds
- 3 slices of bacon, cooked and chopped
- 3 tablespoons balsamic vinegar
- 2 tablespoons extra virgin olive oil
- 2 tablespoons water
- 1 tablespoons minced shallot
- 1 tablespoon honey
- 2 teaspoons dijon mustard
- Salt and pepper to taste
- Add all of the salad ingredients to a large bowl.
- In a separate small bowl or jar whisk together the ingredients for the balsamic vinaigrette until combined.
- Serve the vinaigrette alongside the salad to keep the ingredients from becoming soggy and wilted.
This salad is best eaten the day it is made.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 288 Total Fat: 15g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 11g Cholesterol: 20mg Sodium: 428mg Carbohydrates: 34g Fiber: 5g Sugar: 25g Protein: 7g