Name: Crispy Bacon Apple Cranberry Salad Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 3 slices bacon, diced; ¼ cup apple cider vinegar; 1 medium shallot, diced; 1 tablespoon Dijon mustard; ⅓ cup extra virgin olive oil; 1 tablespoon honey; Kosher salt and freshly ground black pepper, to taste; 1 large bunch kale, stems removed and leaves shredded; 1 medium apple, diced; ½ cup sliced celery; ½ cup dried sweetened cranberries; ½ cup crumbled feta cheese; 1 large egg white; ⅓ cup sugar; ¾ teaspoon kosher salt; ½ teaspoon pumpkin pie spice; ⅛ teaspoon cayenne pepper (optional); 2 cups pecan halves

Jump to Recipe· 4.8 from 10 reviews

If you’re looking for a salad that’s crunchy, sweet, tangy, and just a little bit savory, you’re going to love this Crispy Bacon Apple Cranberry Salad Recipe. It’s got that magic combo of crispy bacon, fresh apple bites, tart cranberries, and even candied pecans that gives every forkful a fun, flavorful punch. Trust me, once you try this, it’ll be your go-to for gatherings, weeknight dinners, or whenever you want a salad that really wows without fuss.

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Why This Recipe Works

Balance of Flavors: The sweet apples and cranberries perfectly offset the salty crisp bacon for a well-rounded taste.
Texture Play: Crunchy kale and celery meet tender feta and chewy candied pecans, making every bite interesting.
Simple Yet Sophisticated Dressing: A quick honey-Dijon vinaigrette brightens the salad without overwhelming it.
Made-From-Scratch Candied Pecans: Adds a homemade finishing touch that elevates the entire dish.

Crispy Bacon Apple Cranberry Salad, Fruit and Bacon Salad, Sweet and Savory Salad,Festive Salad with Cranberries, Easy Salad with Candied Pecans - A white oval plate holds a salad with a base of dark green kale leaves spread evenly across the plate. On top, there are six sections of toppings: chopped light green celery at the top right, small crispy brown bacon pieces next to the celery, dark red dried cranberries below the bacon, white crumbled cheese near the bottom left, red and cream-colored chopped apple pieces above the cheese, and light brown candied nuts at the top left. The ingredients are all arranged neatly in small piles on the kale. The plate rests on a white marbled surface with a small gray bowl of candied nuts nearby, two clear green glasses with light yellow liquid, and a bottle with a cork on the side. Three silver forks and two knives lie at the bottom right. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this Crispy Bacon Apple Cranberry Salad Recipe has a job to do — from the juicy crunch of fresh apples to the smoky depth of bacon, and the zing of the dressing. Here are my thoughts on what makes these ingredients shine together and a few pointers before you shop.

Bacon: Go for thick-cut if you want extra crunch; I love cooking it until just crispy but not hard.
Apple cider vinegar: Adds that classic tang that wakes up the salad; fresh is best here.
Shallot: Its mild onion flavor blends beautifully into the dressing without overpowering.
Dijon mustard: Gives the vinaigrette a smooth bite and helps emulsify the dressing.
Extra virgin olive oil: Use good quality; it enriches the dressing and ties everything together.
Honey: Balances the tartness with gentle sweetness.
Kale: I recommend curly kale for texture and bite, and don’t skip massaging it with the dressing — it really softens it up.
Apple: Crisp and tart, I like using Granny Smith but a Honeycrisp works nicely too.
Celery: Adds bright crunch and freshness to the mix.
Dried cranberries: Provide chewy bursts of sweetness that contrast the fresh ingredients.
Feta cheese: Offers creamy, salty notes to balance the fruity and savory flavors.
For candied pecans: Fresh pecan halves sweetened with a spice mix add warmth and crunch to the salad.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

This recipe is one I often customize depending on the season or what I have on hand—feel free to make it your own! The ingredients are super flexible, so trust your instincts and preferences.

Variation: I sometimes swap kale for baby spinach or arugula for a softer green and peppery kick. If you prefer milder flavors, baby spinach is a good choice.
Dietary Modification: Leave out the feta for a dairy-free version or substitute with a vegan cheese.
Seasonal Change: In fall, I add roasted butternut squash cubes for extra sweetness and heartiness.
Extra Crunch: Toasted sunflower seeds or pumpkin seeds can replace pecans if you want variety.

Step-by-Step: How I Make Crispy Bacon Apple Cranberry Salad Recipe

Step 1: Cook the Bacon to Perfection

Start by heating a large cast iron skillet over medium-high heat. Add diced bacon and cook it until it’s beautifully brown and crispy—usually about 6 to 8 minutes. Keep an eye on it and stir occasionally so it browns evenly but doesn’t burn. Once it’s done, drain the excess bacon fat (I sometimes save it for roasting veggies later) and transfer the bacon pieces onto a paper towel to soak up any leftover grease. Crispy bacon is such a game-changer here, so don’t rush this step!

Step 2: Whisk Together the Dressing Like a Pro

In a large bowl, whisk apple cider vinegar, diced shallots, and Dijon mustard together. Let this mixture rest for about 5 minutes so the shallots soften and release flavor—this little wait makes a big difference. Then, whisk in olive oil and honey until it emulsifies and looks silky. Season with kosher salt and freshly ground black pepper to taste. This dressing strikes the perfect balance of tangy and sweet.

Step 3: Massage the Kale and Build the Salad

Add your shredded kale right into the bowl with the dressing. This might seem intimidating if you’re not used to working with kale, but trust me here—massage the kale with your hands for about a minute. It softens those tough, fibrous leaves so they’re easier to eat and soak up the dressing’s flavors beautifully. Once that’s done, toss in your crispy bacon, diced apple, sliced celery, dried cranberries, and crumbled feta cheese. Gently toss everything together so the ingredients are evenly mixed without bruising the fruit or cheese.

Step 4: Make the Candied Pecans (Worth Every Minute)

Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper. Whisk an egg white in a medium bowl until frothy, then add sugar, kosher salt, pumpkin pie spice, and optional cayenne pepper for a slight kick. Toss in pecan halves and stir until every piece is evenly coated. Spread them out on your baking sheet in one layer, and bake for 25-30 minutes, stirring halfway through to prevent burning. Let the candied pecans cool completely—this step adds that irresistible caramelized crunch that takes the salad to another level.

Finally, sprinkle those pecans over your salad and give it one last gentle toss. And there you have it—the perfect Crispy Bacon Apple Cranberry Salad Recipe that’s as delicious as it is impressive.

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Pro Tips for Making Crispy Bacon Apple Cranberry Salad Recipe

Massage the Kale: Don’t skip massaging your kale, even if it seems tedious; it softens the leaves and makes them less bitter.
Watch the Bacon Closer: Cooking bacon crisp is key—you’ll want to blot off any extra fat so the salad isn’t greasy.
Let the Pecans Cool Fully: Candied pecans firm up as they cool; resist the urge to toss them warm or they’ll lose their crunch.
Adjust Dressing Last: Season the dressing lightly first—you can always add more salt and pepper once everything is combined.

How to Serve Crispy Bacon Apple Cranberry Salad Recipe

Garnishes

I love topping this salad with a few extra candied pecans and a sprinkle of fresh parsley to brighten the colors. Sometimes I also add a little extra crumbled feta just before serving if I want it cheesier. A lemon wedge on the side is great for guests who want an added tangy kick.

Side Dishes

This salad pairs so well with hearty dishes like grilled chicken or roasted pork tenderloin. If you’re going veggie, a warm grain like quinoa or farro is a nice complement too. During holiday seasons, I serve it alongside mashed potatoes and herb roasted turkey for a fresh counterbalance.

Creative Ways to Present

For parties, I’ve served this salad in individual mason jars layered beautifully so guests could see all the colors. Another fun way is tossing everything but the dressing ahead of time, then letting guests drizzle their own right before eating—adds a personal touch and keeps greens crisp.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (which might be rare given how good this salad is!), store the salad components separately when possible—the kale salad without dressing keeps best if dressed fresh next time. Candied pecans are best kept in an airtight container at room temperature so they stay crisp.

Freezing

This salad isn’t the best candidate for freezing, mainly because kale and fresh apples lose their texture, and candied pecans can become soggy. Instead, I recommend making the salad fresh or prepping components ahead and assembling the day of.

Reheating

Since this is a fresh salad, reheating isn’t really needed or recommended. However, leftover bacon can be crisped back up in a hot skillet or microwave for about 20 seconds to refresh it before tossing back into a freshly made salad.

FAQs

Can I use other greens instead of kale in the Crispy Bacon Apple Cranberry Salad Recipe?

Absolutely! While kale provides a nice sturdy texture and slight bitterness, you can substitute with baby spinach, arugula, or even mixed salad greens if you prefer something milder and more tender.
How do I get the candied pecans perfectly crispy without burning them?

Keep the oven at a low temperature (300°F) and stir the pecans halfway through the baking time. Watch closely towards the end so they caramelize without burning. Letting them cool fully before adding to your salad will ensure maximum crunch.
Can I make this salad ahead of time?

You can prepare and dress the kale ahead, but I recommend adding apples, bacon, and pecans right before serving to keep everything fresh and crunchy.
What’s the best way to store leftovers?

Store leftovers in separate containers—keep the kale salad and bacon chilled in the fridge and pecans stored at room temperature. Dress fresh as needed the next day.
Can I omit the bacon to make this salad vegetarian?

You sure can! For added smoky flavor without bacon, try smoked paprika in the dressing or add roasted chickpeas for crunch.

Final Thoughts

This Crispy Bacon Apple Cranberry Salad Recipe holds a special place in my kitchen because it’s just so effortlessly delicious and satisfying. It’s one of those recipes I bring out whenever friends come over or I want to treat myself to something fresh but full of character. I really hope you give it a try because it’s easy to pull together but tastes like you’ve spent hours crafting something extraordinary. And hey, once you do, you’ll probably find yourself making it over and over, just like I do!