Harvest Salad with Warm Cider Bacon Dressing

Active Time: 15 minutes • Total Time: 15 minutes

Yields: 4 Servings

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  • 1 cup apple cider
  • 4 slices thick sliced bacon
  • 1 shallot, finely minced
  • 1/2 teaspoon ground cinnamon
  • 1 1/2 teaspoons honey mustard
  • 1/4 cup extra virgin olive oil
  • 1 package Earthbound Farm Organic Spring Mix
  • Sea salt
  • Freshly ground black pepper
  • 1/4 cup walnuts
  • 1/3 cup Earthbound Farm Dried Cranberries

Warm dressings offer an interesting change of pace for salad greens, and they’re especially delicious when autumn weather turns cold.

Here, smoky bacon and tangy cider combine in a delightful warm dressing that perfectly complements crunchy walnuts, chewy cranberries and tender organic baby greens.

Place the cider in a small saucepan and reduce to 1/2 cup over medium heat. Set aside.

Place the bacon in a skillet and sauté over medium heat until crisp. Remove with a slotted spatula and drain on paper towels.

Discard all but one tablespoon of bacon fat from the skillet. Add the minced shallot to the fat in the pan and cook until softened, about 3 minutes. Add the cinnamon and mustard, whisking to blend, and cook until bubbling, about 1 minute. Add the reduced cider and the oil, then season to taste. Keep the dressing warm while you assemble the salad.

Place the Spring Mix in a large bowl. Add the dried cranberries and walnuts, along with the drained bacon, and toss to combine. Pour in half of the warm dressing and toss to coat. Taste and add more dressing as needed. Serve immediately.

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