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Autumn Maple Balsamic Salad


START PLANNING EARLY! Fall Salads are hearty, crisp, and full of flavor!  This Autumn Maple Balsamic Salad is rich and boasts a FALL warm taste that will leave your friends and family wanting more.

Salad Dressing: 

  • 1/4 C Redstone Blood Orange Olive Oil
  • 1/4 C Redstone Maple Balsamic Vinegar
  • 2 t country-style Dijon mustard
  • 1 t finely chopped fresh garlic
  • 1/2 t salt
  • Topping:

    • 5 slices thick-cut bacon, cut into 1-inch pieces (optional)
    • 1/2 c chopped pecans
    • 1 T firmly packed brown sugar


    • 8 C fresh spinach leaves, spring mix, or red chard
    • 1 C shredded red cabbage
    • 1 apple or pear, thinly sliced
    • 1/4 C thinly sliced onion
    • 3/4 C shredded Cheddar cheese (optional)
    1. Combine all salad dressing ingredients in small bowl; beat with wire whisk until well mixed. Refrigerate until serving time.

    2. Cook bacon pieces in 8-inch skillet over medium-high heat until crisp. Remove from heat; drain fat from skillet. Immediately add pecans and brown sugar to hot skillet with bacon pieces; stir until well mixed. Set aside until serving time.

    3. Place all salad ingredients in large bowl. Drizzle half of dressing over salad; toss to coat. Sprinkle with topping mixture. Serve immediately with remaining dressing.

    Use salad dressing as dipping bread, or marinade chicken breasts overnight and grill.


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