Apple Pecan and Bacon Salad with Caramelized Shallot Vinaigrette Dressing

Indulge in the festive Apple Pecan and Bacon Salad with Caramelized Shallot Vinaigrette dressing. This salad is perfect for the holidays, with a delicious blend of sweet and savory flavors.

With holiday parties and gatherings in full swing, there's no better way to impress your friends and family than with this go-to holiday salad.

Crisp apples, candied maple pecans, crunchy bacon, and creamy blue cheese are combined with a caramelized shallot and garlic vinaigrette to create a mouthwatering dish.

EASY SALAD PREPARATION DURING THE BUSY HOLIDAY SEASON

What I truly love about this salad are the different salad components that can be prepped AHEAD of time! Let’s break it down:

Keep apples fresh and crisp

• To prevent apple slices from browning quickly, soak them in a mixture of water and lemon juice. This easy trick will help keep your apples looking and tasting fresh for longer.

Preparing Candied Maple Pecans

• For best results, make your candied maple pecans the day before you plan to use them. Once you've finished cooking them in a skillet, let them cool to room temperature before transferring them to the fridge to chill until needed.

Caramelized Shallot and Garlic Vinaigrette

• Begin by caramelizing a mixture of shallots and garlic in the skillet you just used to make the candied maple pecans. Then, add the mixture to a food processor with the remaining dressing ingredients. Store the dressing in an airtight container until you're ready to use it.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo to #fromtherootsblog on Instagram. We love seeing what you come up with!

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Indulge in the festive Apple Pecan and Bacon Salad with Caramelized Shallot Vinaigrette dressing. This salad is perfect for the holidays, with a delicious blend of sweet and savory flavors.

Servings: 4-6 Prep: 10 MIN Cook time: 20 MIN

Ingredients

• 1 - 12 oz package of uncured, no sugar bacon

• 1 - container mixed greens

• 2 large handfuls arugula

• 6 oz blue cheese

• 1 large gala apple

to make the candied maple pecans

• 1 cup raw pecans

• 1 Tbsp grass-fed butter, ghee, or coconut oil

• ⅓ cup pure maple syrup

• ½ tsp cinnamon

• ¼ tsp smoked paprika

• ¼ tsp sea salt

to make the shallot vinaigrette

• 3 cloves of garlic, mashed

• 2 large shallots, thinly sliced

• 2 Tbsp apple cider vinegar

• 2 Tbsp pure maple syrup

• 1 Tbsp dijon mustard

• ¼ cup avocado oil

• S+P to taste

Instructions

1. Preheat the oven to 400 degrees and lay bacon out onto a tin foil lined sheet pan or wire rack baking pan. Bake for about 15-20 minutes until bacon is crispy. Transfer the bacon to a plate lined with paper towels and set aside.

2. While the bacon is cooking, make the candied maple pecans by heating a skillet with 1 Tbsp of butter over medium heat.

3. Place pecans and syrup in the skillet, stirring constantly for about 3-5 minutes. While the syrup thickens and is coating the pecans, sprinkle seasonings over the pecans.

4. Spread the mixture out onto a parchment paper and allow to cool completely (the syrup will continue to harden as they cool). Set aside.

5. To make the dressing, add sliced shallots and mashed garlic to the same pan with 1 tbsp oil. Sauté for a few minutes until the shallots are caramelized and softened. Stir in the maple syrup, apple cider vinegar and a dash of salt and pepper and let simmer for 30 seconds or so. Transfer mixture to a food processor and add dijon mustard, oil and seasonings and pulse until mixture is smooth and creamy.

6. To a large salad bowl, add the mixed greens and arugula along with apple slices, candied maple pecans, bacon (roughly chopped), blue cheese crumbles and pour in the vinaigrette and toss to combine.

7. Taste the salad and season with more salt and freshly cracked black pepper if needed. Serve immediately.

Notes

• Making this salad for the holiday season and pushed for time? Find my go-to busy tips above with the header: EASY SALAD PREPARATION DURING THE BUSY HOLIDAY SEASON

Massaged Kale Salad

Level up your salad game using massaged kale! 

If you are wanting to level up your salad game, then you need to hop on the massaged kale train! This leafy green is absolutely packed with vitamins like A, C, and K, fiber forward, antioxidants and a powerful anti-inflammatory food. But if you are not familiar with eating kale, it can be a tough food to swallow - no pun intended! 

Luckily for you, using the massaging technique, will have you eating and loving the vegetable in no time. 

Kale, being a cruciferous veggie, has a rough texture by nature so to help physically break down the kale to make it easier to digest, we use the massaging method. 

Massaging prior to eating is like pre-digesting the kale. All you have to do is give your kale some love by using your hands. 

We do this by massaging oil + salt + lemon juice in the kale to help break down the tough, fibrous content in the kale. The kale will visually change before your eyes into a vibrant green and will feel softer in texture. 

A bonus about using this method is that it will stay in the refrigerator for a good week even after massaging - unlike other more delicate leafy greens which tend to wilt and become soggy after chopping. Kale will keep its soft but chewy texture without becoming mushy. 

That is why, in my new cookbook: The Nourished Cookbook, I show you many ways in how you can add massaged kale into your nourish bowls! It’s a great non-starchy carbohydrate source to batch cook and to pair with so many other base meals! Here are some other massaged kale salad recipes on the blog: Fall Harvest Grain Bowl, Summer Burger Salad, Winter Pear Salad with Citrus Dijon Vinaigrette, and Butternut Squash, Kale, and White Bean Lasagna Soup.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo to #fromtherootsblog on Instagram. We love seeing what you come up with!

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Level up your salad game using massaged kale! 

Servings: 4-6 | Prep time: 10 min | Cook time: N/A

Ingredients 

• 4 cups or 3 handfuls of organic raw kale

• 1-2 tsp olive or avocado oil

• Juice of ½ lemon

• 1 tsp sea salt

Directions

1. Wash kale thoroughly to remove dirt and de-stem kale leaves. Transfer to a large bowl. Add in the lemon juice and salt. Lightly pour oil onto your hands to coat.

2. Using a massaging action (similar to kneading bread dough), start to tear the leaves apart and massage. Continue massaging for about 2-5 minutes or until the kale turns a vibrant green and the leaves are soft. 

Notes

• Can be used as a side dish, a salad base, or as a topping of your choice for a complete meal in a bowl. 

Grilled Peach and Steak Salad

Grilled Peach and Steak Salad - A fresh and flavorful salad using less than 10 ingredients and that includes a peach vinaigrette that can’t be beat! (gluten-free, dairy-free, paleo friendly)

Yes, I did in fact, get my peaches from Georgia. Tifton, GA to be exact! As I was driving home from Florida last week, I stopped by the cutest store: The Market at Rutland Farms and picked up a bag of fresh peaches along with assorted fruit preserves to bring back to family. So if you are around the area, you should most definitely stop by! 

Peaches are the perfect sweet addition to any summer salad. But let’s not stop there. Let’s crank up the grill and put some nice grill marks on those bad boys. 

Did you say steak? Yeah, let’s throw some steaks on the grill as well! 

With grilled peaches and steak in hand, the possibilities are endless now! Having steak as your main protein source, you could make a peach chutney to go over the steak and have a side of seasonal veggies and a starchy carb like potatoes or rice. 

Or....

You could make this super easy and just toss a salad together! 

Using less than 10 ingredients and made in under 20 minutes, you have a light but substantial fresh grilled salad with a dressing that can’t be beat! 

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A post shared by Candace Dorsey| From the Roots (@fromtherootsblog)

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo to #fromtherootsblog on Instagram. We love seeing what you come up with.

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Grilled Peach and Steak Salad - A fresh and flavorful salad using less than 10 ingredients and that includes a peach vinaigrette that can’t be beat! (gluten-free, dairy-free, paleo friendly)

Ingredients

• 1 lb grass-fed flank steak

• 1-3 fresh peaches

• 2 handfuls fresh arugula

• 2 handfuls fresh spinach

• 1/2 cup fresh strawberries (sliced)

• ½ avocado (sliced)

• ½ red onion (thinly sliced)

• ¼ cup crumbled feta, goat, dairy-free feta, or blue cheese

• ¼ cup chopped raw almonds

• Steak seasoning of choice (I prefer the classic salt & pepper)

Peach vinaigrette 

• 1 grilled peach halve 

• ¼ cup avocado oil

• 1 Tbsp coconut aminos or balsamic vinaigrette 

• 1 Tbsp apple cider vinegar

• Salt and pepper 

Directions

1. Prepare the flank steaks by seasoning of choice. I prefer a generous seasoning of salt and pepper! 

2. Get the grill ready by setting temperature to medium-high and coating grates with a little bit of cooking spray. 

3. Remove the steaks from the fridge and let sit for 10 minutes. While you are waiting on your steaks, prepare the peaches by cutting them in half, removing the pits, and spraying both sides with nonstick spray. 

4. Cook the flank steaks for about 5-7 minutes on each side until you have reached the desired “pinkness.” Cook the peaches on the grill for about the same time or until the peaches have nice grill markings.

5. Transfer the flank steak to a cutting board and let rest for about 10 minutes covered using aluminum foil. While your steak is resting and peaches are cooling, prepare the dressing.

6. To a food processor, add in the grilled peach half, oil, aminos, vinegar, and salt and pepper. Blend until smooth and creamy. Taste test before removing dressing from processor (i.e. want more peach flavor? Add another peach half! Need more salt? Add in more coconut aminos or salt)

7. Now, it's time to build your salad! To a serving platter, layer with both greens, sliced grilled peaches, sliced grilled flank steak, avocado, red onion, almonds, cheese, strawberries and drizzle with peach vinaigrette. 

Notes

• Red onions are not pictured in the blog pictures or IG reels but it’s strongly recommended for this salad! 

• makes 4 servings

• If you cannot find flank steak - skirt or sirloin cuts are a great alternative as these cuts are not as fatty and will pair nicely with this fresh and summery salad.

Winter Pear Salad with Citrus Dijon Vinaigrette

Winter Pear Salad with Citrus Dijon Vinaigrette - Seasonal side salad to pair perfectly with your next holiday meal. 

If you haven’t noticed, there is now a salad recipe for every season.

SPRING - Strawberry Fields Salad

SUMMER - Grilled Shrimp Summer Salad

FALL - Fall Harvest Grain Bowl

WINTER - This one! 

Well, I saved the best for last because this one is mighty tasty! Made with seasonal produce like pears, brussels sprouts, pomegranates, kale, and citrus fruits, it’s like the essence of winter but in healthy form! 

Since we are using kale for this salad recipe, we will be following the same tip I wrote about in the fall harvest grain bowl post. But just as a refresher, we will be massaging the kale before assembling the salad. By massaging the kale, not only will your kale last longer in the fridge, but your body will digest the kale more easily by physically breaking it down with lemon, olive oil, and salt. 

This salad also pairs really well with heartier dishes like rosemary & red wine-braised short ribs. You can also make this as a main dish and add protein like grilled chicken, roasted chickpeas, or skirt steak. 

Not only does it pair well with dishes that are typically served during the holidays, the colors in the salad scream Merry Christmas! 

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo to #fromtherootsblog on Instagram. We love seeing what you come up with! 

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Winter Pear Salad with Citrus Dijon Vinaigrette - Seasonal side salad to pair perfectly with your next holiday meal. 

Ingredients

Salad: 

• 2 cups fresh kale (de-stemmed and chopped) 

• 1 cup fresh arugula

• 1 cup shaved brussels sprouts

• ¼ cup toasted raw almonds (crushed)

• ¼ cup pomegranate arils

• 2 Tbsp feta or vegan violife feta (crumbled)

• 1 pear (sliced)

• ½ lemon

• Orange zest

Citrus Dijon Vinaigrette:

• ¼ cup extra virgin olive oil

• 3 Tbsp apple cider vinegar

• 1 Tbsp honey

• 2 tsp dijon mustard

• ½ juice of fresh orange

• ½ tsp garlic powder

• S&P

Directions

1. For the dressing: Combine all ingredients in a glass mason jar or small bowl and shake/mix until well combined. Set in fridge until ready to use on salad.

2. For the salad: In a medium bowl, add chopped kale to a medium bowl and squeeze the juice of half a lemon over and a couple pinches of salt. Massage lemon and salt into the kale. Add the rest of the salad ingredients to the bowl and top with dressing mixture when ready to serve. 

Grilled Shrimp Summer Salad

Grilled shrimp summer salad is loaded with protein, antioxidants and summer produce that will quickly become a summer meal staple!

The grill is my kitchen during the spring and summer seasons. Grilling is a straightforward process -- it’s easy and quick. Plus who wouldn’t want to be outside with sun rays and the amazing aroma of grilled food in the air?

That’s why this grilled shrimp summer salad has been playing on repeat all summer long! When my husband and I come home after our evening workout, we usually just want to eat something light yet nutrient dense to replenish our bodies, but we don’t want to be slaving away in the kitchen while we are starving! A salad is a perfect solution to this dilemma.

What’s great about salads is that they are versatile so even if you do not have all the ingredients or the produce is no longer in season, you can add whatever you like.

Aside from the grilled shrimp, this recipe has three components: pineapple salsa, blueberries, and basil vinaigrette. So, for example, if pineapples are not in season, use another fruit like peaches or oranges. Have fun with the ingredients and customize this salad to YOUR preference!

Another great thing about salads is that if you make everything in bulk then it just takes minutes to prepare a salad each night. Just put everything in containers and add/take away things to your salad depending on what mood you are in!

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo to #fromtherootsblog on Instagram. We love seeing what you come up with!  

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Grilled shrimp summer salad is loaded with protein, antioxidants and summer produce that will quickly become a summer meal staple!

INGREDIENTS

Grilled Shrimp Marinade

• 12 oz large raw shrimp (peeled and deveined)

• 1/2 tsp cayenne

• 1/2 tsp onion powder

• 1/2 tsp smoked paprika

• 1/2 tsp chili powder

• 1/2 tsp salt

• 1/4 tsp cumin

• 2 dashes red pepper flakes

• Juice and zest of 1 lemon

• 2 Tbsp EVOO

Pineapple Salsa

• 1 cup fresh pineapple

• 1 jalapeno

• 1 small bunch cilantro

• 1 large red tomato

• 1/2 red onion

• Juice of 1/2 lime

• S&P to taste

Blueberry and Basil Vinaigrette

• 3/4 cup fresh blueberries

• 4-8 basil leaves (depending on preference)

• 1/2 lemon

• 1 tsp dried minced onion

• 1-2 tsp honey

• 1 tsp apple cider vinegar

• 1/4 cup EVOO

• S&P to taste

Grilled Shrimp Marinade

1. Combine shrimp, seasonings, lemon, and oil to a Ziploc bag-making sure the shrimp is fully covered. Refrigerate for at least 30 minutes. Meanwhile, soak 6-10 small skewers in water.

2. From the shrimp from the fridge and thread 6-8 shrimp on each damp skewer.

3. Very lightly brush a cast iron griddle or grill grate with oil. Heat the grill to medium. Grill the shrimp for 5-7 minutes, turning over once halfway through.

4. Place the shrimp skewers on a plate to cool. Sprinkle additional red pepper flakes if you like!

Pineapple Salsa

1. Finely dice all ingredients and in a bowl, combine all ingredients. Store in fridge until ready to use.

Blueberry and Basil Vinaigrette

1. Put all ingredients in a blender or food processor and blend until smooth and creamy. Add additional oil or water if the mixture is too thick.

2. * Due to the natural pectin found in the blueberries, this dressing will quickly begin to gel. Use immediately or blend in additional liquid to make it pourable.

Directions:

1. Prepare your salad by adding greens, alfalfa sprouts, grilled shrimp skewers, pineapple salsa, vinaigrette and your favorite toppings! Enjoy!