Cape Cod Salad

This recipe is great because it doesn’t try to be a summer salad–it has robust winter flavors of bacon, cranberry, and apple with a dash of maple. I served a massive bowl of it for my son’s birthday party and when it almost all went along with everything else, I knew it was a hit! I bought a 4-pack of wide-mouth mason jars at the supermarket and use them all the time to shake up my dressings.

Cape Cod Salad

Cape Cod Salad
Recipe type: Salad, Side Dish or Entree
Cuisine: American
Prep time:
Cook time:
Total time:
Serves: 4
Adapted from Ina Garten's Cape Cod Chopped Salad from the cookbook Back to Basics.
  • 7-oz. package salad greens (such as spring mix, baby romaine or baby arugula)
  • 8 oz. bacon
  • 1 Granny Smith apple
  • juice from ½ a lemon
  • ½ cup walnuts
  • ½ cup dried cranberries
  • 6 oz. Gorgonzola cheese
  • 3 tablespoons apple cider vinegar
  • 1 teaspoon grated orange zest
  • 2 tablespoons freshly squeezed orange juice
  • 2 teaspoons Dijon mustard
  • 1 tablespoon pure maple syrup
  • salt and pepper to taste
  • ⅔ cup extra virgin olive oil
  1. Cook bacon starting in a cold saute pan over medium heat, turning occasionally until crisp. Remove to a paper towel-lined plate. When cool, chop into small pieces.
  2. Toss the greens into a large salad bowl and set aside.
  3. Peel and small dice the apple and toss with the lemon juice. Place over the greens.
  4. Toast the walnuts over medium heat in a dry saute pan for 3 minutes or so, just until you smell the walnuts. Toss over salad with the cranberries and Gorgonzola (you can also put the cheese on the side).
  5. In a small mixing bowl or mason jar, make the dressing by combining the apple cider vinegar, orange zest, orange juice, Dijon mustard, maple syrup, salt, pepper and drizzle in the olive oil, whisking or shaking vigorously to combine. Taste and adjust seasoning as necessary. You may like it more sweet or more acidic, just adjust the vinegar and maple syrup as you wish. The dressing gets even better as it sits.
  6. Serve the salad either tossed with the dressing or with it on the side.
  7. This salad is best made right before serving, but the dressing can certainly be made the day before and kept in the fridge. Let the dressing come to room temperature for an hour and shake well before serving.


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One thought on “Cape Cod Salad

  1. This looks soooooo healthy and delicious!!!!!! I have to admit that I hate reading this blog in early morning or in the evenings because it makes me sooo hungry 🙁

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