6 cups chopped romaine lettuce or mixed spring greens
2 large Honeycrisp or Fuji apples, diced
1/2 cup dried cranberries
1/2 cup toasted pecans, roughly chopped
4 slices turkey bacon, cooked until crispy and crumbled
1/3 cup crumbled feta or goat cheese
1/4 cup thinly sliced red onion
1/2 cup extra virgin olive oil
1/4 cup apple cider vinegar
2 tablespoons pure maple syrup
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
Start by cooking your turkey bacon in a skillet over medium heat until it is golden and crispy. Set it aside on a paper towel to cool before crumbling it into bite sized pieces. In the same pan, or a clean one, lightly toast your pecans for about 3 to 5 minutes until they become fragrant, then give them a rough chop once they have cooled down.
In a small glass jar or bowl, combine the olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and black pepper. Whisk the mixture vigorously or shake the jar with the lid on until the dressing is fully emulsified and smooth. Taste and adjust the seasoning if you prefer a bit more sweetness or acidity.
Wash and thoroughly dry your greens to ensure the dressing sticks well. Chop the lettuce into bite sized pieces and place them in a large salad bowl. Dice the apples into small cubes, leaving the skin on for extra color and nutrients. Slice the red onion very thinly to ensure it provides flavor without being too overpowering.
Add the diced apples, dried cranberries, sliced red onions, crumbled turkey bacon, and toasted pecans to the bowl with the greens. Pour about half of the dressing over the top and toss gently to coat. Add the crumbled cheese last and drizzle with the remaining dressing just before serving to keep everything looking fresh and vibrant.
