Wisconsin Fall Salad with Apples, Cheddar & Bacon

Crunchy apples, smoky bacon, Kramerer's  sharp cheddar, and toasted pecans make this a salad worth craving when the air turns crisp. Our Cranberry Apple Cider Vinaigrette ties it together with a bright, tangy finish. Serve it for lunch, alongside soup, or as part of an October dinner.

Serves: 4
Prep time: 15 minutes
Cook time: About 10 minutes for the bacon

Ingredients

• 6 cups mixed greens or baby spinach
• 2 crisp apples, cored and thinly sliced
• 6 slices bacon, cooked until crisp and crumbled
• 4 oz sharp cheddar, cut into small cubes or shaved
• 1/2 cup pecans, roughly chopped and lightly toasted
• 1/4 small red onion, very thinly sliced (optional)
• 1/3 cup Cranberry Apple Cider Vinaigrette, plus more to taste
• Freshly ground black pepper, to taste

Directions

1. Cook the bacon until crisp, then drain and crumble. Toast the pecans in a dry skillet over medium heat for 3–5 minutes, stirring, until fragrant. Let both cool slightly.
2. Arrange the greens in a large bowl or on four plates. Scatter over the apple slices, bacon, cheddar, pecans, and red onion if using.
3. Drizzle with Cranberry Apple Cider Vinaigrette just before serving. Add black pepper and toss gently, or let everyone dress their own portion.

Make-ahead tip: Prep the bacon, cheddar, pecans, and greens ahead of time. Slice the apples and add the dressing just before serving so the salad stays crisp.

Shop the featured Cranberry Apple Cider Vinaigrette.