½cuppumpkin seeds - or chopped walnuts, slivered almonds etc.
Instructions
Cook the bacon in a frying pan or baked in the oven. Pat dry with a paper towel, then crumble into smaller pieces.
Chop the apples into bite-size pices. Wash and chop the romaine lettuce.
OPTIONAL STEP: Add the apples to a bowl with enough cool water to cover them. Sprinkle in ½ tsp of sat and stir. Let sit for 1-2 minutes, then rinse and drain. Pat them dry. This will prevent the apples from turning brown (this step is optional).
In a small bowl, combine the olive oil, balsamic vinegar, dijon mustard, maple syrup, salt and pepper.
Assemble the salad ingredients in a large serving bowl. First add the chopped romaine lettuce. Add on top the chopped apple, crispy bacon crumbles, dried cranberries and pumpkin seeds. Drizzle on the salad dressing and toss everything together. Serve immediately.
Recipe Notes:
Do not add the dressing to the salad until just before serving. Otherwise, the romaine lettuce will turn soggy.
This salad doesn't store well when the salad dressing is mixed in. If you want to store leftovers, keep the dressing separate and add a drizzle on individual serving portions.
We chose romaine lettuce because it’s the most inexpensive and tastes great. However, you can also use any of your favorite salad mixes, chopped kale or baby spinach.