FUJI APPLE SALAD WITH BACON, PECANS + MAPLE YOGURT DRESSING

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New. Favorite. Salad. Period.

Apple + bacon + pecan + arugula is by no means a mind blowing new combination.  Honestly, it’s up there with butternut squash + sage + brown butter in the “things that go together” culinary pantheon. But adding the  maple yogurt dressing changed something.  It’s creamy, it’s slightly sweet, I don’t really know what to compare it to. Ranch? Not really.  Anyway, it’s not important.  What is important is that it tastes awesome, and you should try it.

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INGREDIENTS

For 4

2 fuji apples, thinly sliced

4 slices thick cut bacon, diced

3/4 cup pecan halves

5 ounces arugula

INGREDIENTS (DRESSING)

1/4 cup plain whole-milk yogurt

2 teaspoons chopped fresh Italian parsley

2 tablespoons olive oil

1 tablespoon maple syrup

2 teaspoons fresh lemon juice

1 garlic clove, pressed

1 pinch kosher salt

1 pinch freshly ground black pepper

DIRECTIONS

In a pan over medium high heat, cook the bacon until just crisp. Set aside on a dish lined with a paper towel. Combine all of the ingredients for the dressing in a lidded container and shake to combine. In a big bowl,  combine the bacon, apples, pecans, and arugula and mix with as much dressing as you like.