Cape Cod Chopped Salad Recipe
Introduction
The Cape Cod Chopped Salad is a vibrant, flavorful dish combining crisp apples, toasted walnuts, and savory bacon with peppery arugula or tender butter lettuce. Tossed in a tangy, sweet maple-orange dressing and topped with creamy blue cheese, it’s a perfect side or light meal that celebrates fresh textures and bold tastes.
Ingredients
- 8 ounces thick-cut bacon
- 12 ounces baby arugula or butter lettuce
- 1 large apple, such as Gala or Granny Smith, sliced thin (skin on)
- 1 cup toasted walnut halves
- 1 tablespoon sugar (optional, for walnuts)
- 1/2 cup dried cranberries
- 6 ounces blue cheese (such as Roquefort), crumbled
- 3 tablespoons apple cider vinegar
- 1 teaspoon grated orange zest
- 2 tablespoons freshly squeezed orange juice
- 2 teaspoons Dijon mustard
- 2 tablespoons pure maple syrup
- Kosher salt, to taste
- 1/2 teaspoon freshly ground black pepper
- 2/3 cup olive oil
Instructions
- Step 1: Preheat the oven to 350 degrees. Spread walnut halves on a lined baking sheet and bake for about 10 minutes until fragrant. Optionally, sprinkle with 1 tablespoon sugar right after removing them from the oven for a touch of sweetness.
- Step 2: Lay the slab of bacon on a cutting board and slice into 1-inch thick pieces. Cook in a non-stick pan over medium-high heat, separating the slices as they cook. When bacon is crispy, remove it with a slotted spoon onto a paper towel-lined plate to drain. Set aside.
- Step 3: In a bowl, whisk together apple cider vinegar, grated orange zest, orange juice, Dijon mustard, maple syrup, 1 teaspoon kosher salt, and black pepper. Slowly drizzle in olive oil while whisking to create a smooth dressing.
- Step 4: In a large bowl, combine the greens, sliced apple, toasted walnuts, dried cranberries, cooked bacon, and crumbled blue cheese.
- Step 5: Just before serving, toss the salad with enough dressing to lightly coat the leaves and ingredients. Serve immediately for the best texture and flavor.
Tips & Variations
- If you prefer a milder cheese, substitute blue cheese with feta or goat cheese.
- Swap arugula for butter lettuce if you want a softer, less peppery base.
- For extra crunch, add thinly sliced celery or radishes.
- Make the dressing ahead and store in the fridge for up to 3 days; whisk before using.
Storage
Store leftover salad components separately if possible to keep textures fresh—bacon and dressing in airtight containers in the refrigerator for up to 3 days, and lettuce and apples separately if prepared in advance. Toss everything together just before serving. Reheat bacon briefly in a pan or microwave to crisp it up again if desired.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of nuts instead of walnuts?
Yes, pecans or almonds make excellent substitutes and toast well to add a similar crunch and flavor.
How do I prevent the apples from browning?
To keep apple slices fresh and crisp, toss them in a little lemon juice before adding to the salad.
PrintCape Cod Chopped Salad Recipe
A vibrant and flavorful Cape Cod Chopped Salad featuring crispy bacon, toasted walnuts, fresh apple slices, dried cranberries, and tangy blue cheese, all tossed in a zesty orange and maple vinaigrette. This salad is a perfect blend of savory, sweet, and tangy elements, ideal for a refreshing side dish or light meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: Frying and Roasting
- Cuisine: American
Ingredients
Salad
- 8 ounces thick-cut bacon
- 12 ounces baby arugula or butter lettuce
- 1 large apple (Gala or Granny Smith), skin on, sliced thin
- 1 cup toasted walnut halves
- 1 tablespoon sugar (optional, for walnuts)
- 1/2 cup dried cranberries
- 6 ounces blue cheese (such as Roquefort), crumbled
Dressing
- 3 tablespoons apple cider vinegar
- 1 teaspoon grated orange zest
- 2 tablespoons freshly squeezed orange juice
- 2 teaspoons Dijon mustard
- 2 tablespoons pure maple syrup
- Kosher salt (1 teaspoon for dressing)
- 1/2 teaspoon freshly ground black pepper
- 2/3 cup olive oil
Instructions
- Toast the Walnuts: Preheat the oven to 350 degrees Fahrenheit. Spread the walnut halves evenly on a lined baking sheet and bake for about 10 minutes or until fragrant. If desired, sprinkle with 1 tablespoon sugar immediately after removing from the oven to add a touch of sweetness.
- Cook the Bacon: Remove the bacon slab from the package and place it on a cutting board. Slice into 1-inch thick pieces. Heat a non-stick pan over medium-high heat and fry the bacon slices, separating the pieces as they cook. Once the bacon is crispy and cooked through, remove from heat. Use a slotted spoon to transfer bacon onto a paper towel-lined plate to drain excess fat. Set aside.
- Prepare the Dressing: In a bowl, whisk together apple cider vinegar, grated orange zest, freshly squeezed orange juice, Dijon mustard, pure maple syrup, 1 teaspoon kosher salt, and freshly ground black pepper. Slowly whisk in the olive oil until the dressing is well emulsified and smooth.
- Toss the Salad Ingredients: In a large bowl, combine the baby arugula or butter lettuce, thinly sliced apple, toasted walnuts, dried cranberries, crispy bacon pieces, and crumbled blue cheese.
- Dress and Serve: When ready to serve, pour just enough dressing over the salad to lightly coat the leaves and ingredients. Toss gently to moisten evenly. Serve immediately as a flavorful side salad.
Notes
- Use Gala or Granny Smith apples for a balanced sweet and tart flavor.
- For a sweeter walnut, sprinkle sugar after toasting; optional but adds lovely caramelized notes.
- To keep bacon crispy, drain on paper towels before adding to salad.
- Toss salad gently to avoid bruising the delicate greens.
- This salad serves approximately 6 people as a side dish.
- Leftover dressing can be stored in an airtight container in the refrigerator for up to 3 days.
Keywords: Cape Cod Salad, Chopped Salad, Bacon Salad, Blue Cheese Salad, Walnut Salad, Autumn Salad, Fall Salad, Apple Salad
