What in the name of heaven is a transition salad?? I made it up!
As we transition from summer into fall, many of us start to crave the flavors that this new season brings. I’m thinking pumpkin, apples, cinnamon, walnuts. All of that just screams fall flavors to me. However, it is still 30 degrees out, and eating a protein-rich salad is certainly a summer theme in this family.
This salad is one way for me to hold onto summer, while anticipating fall. The sunrise apples are ready here in the Okanagan, and early September is when local walnuts are available. The mix of those two ingredients on top a bed of fresh and light salad greens, drizzled with a Maple Vinaigrette is to me, the perfect transition salad. Have a go and see what you think!
You could make this recipe vegetarian by using chick peas instead of the bacon and chicken, though I haven’t tried. I like the combination of these two proteins and then added to the crisp, sweet apple, well, it’s near perfect.
Chicken, Bacon, Walnut and Apple Transition Salad
The perfect salad to take you from summer to fall.
Ingredients
- 2 chicken breasts cooked and diced
- 4 strips bacon cooked and diced
- 6 cups mixed salad greens
- 1 crisp apple thinly sliced
- 1/2 small red onion, sliced
- 2/3 cup walnuts, chopped
- 1/2 cup crumbled feta cheese
Maple Mustard Vinaigrette
- 1/3 cup olive oil
- 1/8 cup red wine vinegar
- 1 tbsp maple syrup
- 1 tbsp grainy mustard
- 1/4 tsp salt
- 1/4 tsp cracked black pepper
- 1/4 tsp cinnamon
For more family-friendly and healthy recipes like this, check out our new cookbook! People Like Us Eat Make Food Like This.
