An unbelievably delicious roasted apple salad for your Thanksgiving menu! Crispy bacon, creamy blue cheese, and olive oil fried pecans give this salad so much rich depth of flavor. It’s sweet & salty, full of texture, and drizzled with a caramelized shallot vinaigrette. One of the best salads that has come out of my kitchen to date!
Thanksgiving is just days away, and while I’m a little bit behind getting all of my planned recipes to the blog this year, I’m going to be sharing a bunch of new dishes by tomorrow! Hopefully just in time for your Thanksgiving planning.
First up, this roasted apple salad. It’s so good you’ll keep coming back for bite after bite. It’s a blend of arugula and baby kale tossed with roasted apples, fried pecans, crispy bacon, blue cheese, and golden raisins. All dressed in a sweet & tangy vinaigrette made of caramelized shallots, maple syrup, and apple cider vinegar.
Roasted Apple Salad with Caramelized Shallot Vinaigrette
a sweet & salty salad full of arugula, spring mix, roasted apples, olive oil fried pecans, bacon, blue cheese, raisins, and a caramelized shallot vinaigrette
- 6 oz raw, sliced bacon
- 2 red delicious apples, thinly sliced
- 1 cup pecans
- kosher salt
- olive oil
- 2 shallots, thinly sliced
- 2 tbsp maple syrup
- 2 tbsp apple cider vinegar
- ¼ cup + 2 tbsp neutral-flavored oil
- freshly cracked black pepper
- 5 oz (1 container) arugula
- 5 oz (1 container) spring mix
- 6 oz blue cheese (1 sm wedge), crumbled
- ¾ cup raisins
- Preheat the oven to 425°F. Lay the bacon out onto a sheet pan. Bake for 15-18 minutes, or until crisp. Transfer the bacon to a plate lined with paper towels and set aside. Pour 2 tablespoons of the hot bacon fat into a 12″ skillet. Leave the remaining on the sheet pan.
- Add the sliced apples to the sheet pan, spreading them in one even layer. Roast the apples in the bacon fat for 10 minutes. Give the apples a flip and roast for another 5 minutes, or until golden. Set aside.
- Meanwhile, heat the 12″ skillet over medium heat. Add the pecans and toast until golden and fragrant. Season with a pinch of salt. Spoon the pecans out onto a plate lined with paper towels.
- Add the shallots and a pinch of salt to the skillet. Drizzle a little olive oil in if needed. Sauté for a few minutes until the shallots are caramelized and softened. Add the maple syrup and apple cider vinegar. Whisk to combine. Let simmer for 30 seconds or so. Transfer this mixture to a mixing bowl and let cool for a few minutes. Slowly drizzle in the neutral-flavored oil until emulsified. Season with salt and freshly cracked black pepper to taste (you want the vinaigrette to be very well seasoned).
- Add the arugula and spring mix to a large mixing bowl. Add the roasted apples, pecans, bacon (crumbled), blue cheese, and raisins. Toss well and drizzle in the vinaigrette until your desired consistency.
- Taste the salad and season with more salt and freshly cracked black pepper if needed. Serve immediately.