Fall Harvest Salad 

Modern Honey’s Fall Harvest Salad celebrates autumn flavors with crisp apples, tangy dried cranberries, creamy feta or blue cheese, candied walnuts, and smoky bacon tossed into a bed of spring mix or arugula. Finished with a vibrant apple cider–orange vinaigrette, it delivers a satisfying mix of sweet, savory, and crunchy textures. Ideal as a festive side or a light yet flavorful lunch, this salad comes together in under 30 minutes and brings colorful seasonal joy to the table. 

Ingredients

• Spring mix or baby arugula (~8 oz)
  
  

• 1 small Granny Smith apple, sliced
  
  

• 1 small Gala or Fuji apple, sliced
  
  

• ½ cup dried cranberries
  
  

• 6 oz crumbled feta or blue cheese
  
  

• Candied walnuts (½ cup walnuts with 3 Tbsp sugar and a splash of water)
  
  

• 8 oz thick-cut bacon, cooked and crumbled
  
  

For the dressing:

• 3 Tbsp apple cider vinegar
  
  

• 2 Tbsp fresh orange juice
  
  

• 1 tsp orange zest
  
  

• 2 tsp Dijon mustard
  
  

• 2 Tbsp pure maple syrup
  
  

• Salt & pepper (½ tsp each)
  
  

• ¾ cup extra‑virgin olive oil
  
  

Directions

1. Bake bacon at 400 °F until crisp (about 20–25 minutes), then crumble.
   
   

2. In a small saucepan over medium heat, mix walnuts, sugar, and water, stirring until coated; cool completely to form candied walnuts.
   
   

3. In a large bowl, combine greens, apple slices, cranberries, cheese, candied walnuts, and bacon.
   
   

4. Whisk together dressing ingredients and drizzle over salad, tossing gently to coat evenly. Serve immediately.
   
   

Nutrients (per serving, serves 6)

Calories: ~356 kcal
Fat: ~11 g
Protein: ~7 g
Carbohydrates: ~67 g
Sodium: ~202 mg