Fall Harvest Salad

Step 1

Preheat the oven to 400 degrees. Place a baking rack on a sheet pan and lay bacon slices on the rack. If you don't have a rack, use aluminum foil instead. Cook the bacon for about 20 minutes, depending on your desired level of crispiness. I prefer to cook my bacon for about 25 minutes. Carefully remove from the oven and place on a paper towel lined plate.

Step 2

In a small saucepan, heat walnuts, sugar, and water over medium heat. Stir until the sugar and water create a thick coating around the walnuts. Remove from the pan and let cool on a piece of parchment paper or wax paper, sprayed with non-stick cooking spray.

Step 3

In a large bowl, toss together spring mix, sliced apples, candied walnuts, cranberries, and feta or blue cheese.

Step 4

To make the dressing: whisk together vinegar, orange juice, orange zest, mustard, maple syrup, salt, and pepper. Drizzle in the extra-virgin olive oil.

Step 5

When ready to serve, toss the salad with the dressing and top with the crumbled bacon.