Harvest Chopped Salad with Apple Balsamic Glazed Bacon

Servings: | Prep Time: | Cook Time:


  • 6-8 C. mixed greens
  • 2 apples (chopped)
  • 2 shallots (minced)
  • 1/2 C. cheddar cheese or blue cheese, cubed or crumbled
  • 8 slices of Balsamic Glazed Bacon, chopped (recipe below)
  • 1 large or 2 small avocados (cubed)
  • 1/4 C. dried cranberries
  • 1/2 C. spicy sweet pepitas (recipe below)

For the Vinaigrette:

Balsamic Glazed Bacon:

Spicy Sweet Pepitas:

  • 2 C. shelled pepitas
  • 1/4 C. honey or maple syrup
  • 1 large egg white (beaten until frothy)
  • 1 T. chili powder
  • 1 1/2 t. The Olive Tap’s Saigon Vietnames Cinnamon
  • 1/2 t. salt
  • 1/4 t.  ground cumin
  • 1/4 t. cayenne pepper

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Preheat oven to 350 degrees.

Spread bacon on a rack and place in roasting pan.  Sprinkle bacon with ground black pepper and roast in oven until crisp, basting bacon 2-3 times with Granny Smith Apple Balsamic Vinegar during cooking.  Set aside to cool.

Spray a baking sheet with cooking spray. Mix pepitas with all other ingredients in a bowl. Spread into a single layer on baking sheet. Bake about 10-15 minutes, stirring occasionally until golden brown. Remove from oven and separate pepitas while still warm.   Allow to cool.

For Salad:  Lay greens in a large dish. Layer with all other ingredients… spread pepitas on top.  Dress with vinaigrette…Enjoy!

An Original Recipe Adaptation by Melanie, Long Grove