This Arugula Salad with Apple, Bacon and Cheddar is the perfect combination of sweet and savory! Every bite is filled with crisp apple pieces, sharp cheddar cheese, salty bacon bits, tender chickpeas and peppery arugula. It gets topped off with a homemade kombucha dressing for a delicious, easy and satisfying side dish. This has been a staple in our house for years and I can’t wait for you to try it!
I feel like the combination of apple, bacon and cheddar is so underrated. It’s like second nature to me at this point…but maybe that’s just a Vermonter thing!? Anyways, I always love making sandwiches and sliders with these components so I thought, why not turn it into a salad? And lo and behold, it’s just as amazing when combined with arugula and topped with a homemade kombucha dressing.
This Arugula Salad with Apple, Bacon and Cheddar is a recipe that even salad haters will love. I mean, how could you turn down any salad that involves crisp apple chunks, sharp cheddar cheese and salty, smoky bacon bits!? It’s just heaven in a bowl. And the kombucha dressing is a fun twist that you might come to love more than you expect.
Whether you’re seeing this in the summer and need a fun dish to bring to an outdoor BBQ, or you have a ton of leftover apples from apple picking in the fall…this arugula salad with apple, bacon and cheddar is calling your name! It really works so well any time of year and it will forever and always be a staple in my meal routine. Enjoy!
Why You’ll Love this Arugula Salad with Apple, Bacon and Cheddar
- This isn’t your average boring salad!
- This arugula salad is filled with crisp apple chunks, sharp cheddar cheese and salty bacon bits for the perfect combination of flavors.
- It’s loaded with a hefty amount of protein, fat and fiber to leave you feeling satisfied.
- This salad is dressed with a homemade kombucha dressing, which boasts additional probiotics.
- It’s a crowd-pleasing side dish that’s perfect year round!
What You Need to Make this Arugula Salad with Apple, Bacon and Cheddar
For the Salad:
- Baby Arugula: This is my favorite lettuce for salads because it has so much pepper-y flavor all on it’s own! If you’re not a fan of arugula, feel free to substitute a different lettuce such as spinach, spring mix or romaine.
- Bacon: For a bit of crunch and that unbeatable salty, smoky flavor. I prefer to oven-bake it for minimal clean up, but you can cook it on a skillet as well.
- Apple: Honeycrisp is my go-to variety.
- Sharp Cheddar Cheese: Cheddar and apple go together so well!
- Pecans or Walnuts: For an additional crunch factor, I like to add some chopped nuts. I typically have raw on hand, but roasted would be even better.
- Chickpeas: Chickpeas (AKA garbanzo beans) add additional fiber and protein to this salad, making it more filling!
For the Kombucha Salad Dressing:
- Olive Oil: I love using a high-quality olive oil here like Brightland.
- Kombucha: Kombucha is a bubbly fermented tea and we’re using it a substitute to vinegar in this dressing because it provides a similar level of acidity and a touch of sweetness. It also has probiotics so it’s good for your gut! But, in a pinch you can just use apple cider vinegar instead.
- Shallot: Shallot has a milder onion flavor and I like that it provides some savoriness to this dressing. Feel free to omit it though!
- Dijon Mustard: Dijon mustard adds depth of flavor and is key to helping the kombucha dressing emulsify.
- Kosher Salt: To taste.
- Garlic Powder: Just a dash!
How To Make this Arugula Salad with Apple, Bacon and Cheddar
Cook the Bacon:
First, start by cooking your bacon. My preferred method is the oven as it’s cleaner and more hands-off. Preheat your oven to 400F. Then, line a baking sheet with aluminum foil or parchment paper. Add bacon to the prepared baking sheet and transfer to the oven to cook for 15-20 minutes, depending on the thickness.
Once bacon is done cooking, transfer it to a paper towel lined plate and blot off excess grease. Then cut or crumble it up into small pieces.
Prepare the Kombucha Dressing:
Next, add kombucha, diced shallot, dijon, salt & garlic powder to a small bowl and whisk to combine. While whisking, slowly pour in the olive oil until the dressing is emulsified. Taste and adjust salt to taste. You could also add a splash of maple syrup/honey if you want it sweeter!
Assemble the Arugula Salad:
Finally, add arugula to a large salad bowl. Then, pour the kombucha dressing over top and toss to combine. Top off the salad with chickpeas, crumbled bacon, cheddar, apple and nuts. Optionally, toss the salad again. Enjoy!
What Type of Apple Should I Use in this Arugula Salad?
Realistically, any variety of apple will work here! But my personal preference is honeycrisp. They are a bit more expense but totally worth it in my opinion. As the name implies, they are incredibly crisp and refreshing and have a sweet honey-like flavor. They are also sturdy so they hold up well in salad recipes like this. Other varieties of apple to consider are Gala, Fuji and Pink Lady. The only ones I’d stay away from are Granny Smith, McIntosh and Red Delicious.
Can I Make this Apple Arugula Salad Vegetarian?
Of course! Although I loveee the added flavor and texture of the bacon in this arugula salad, it’s certainly not required. If you’re vegetarian, you can skip the bacon and just add in a full can of chickpeas instead. It’ll still be so delicious this way! I think they also have some plant-based bacon on the market these days, so you could swap that in as well.
Can I Use a Different Type of Cheese?
If you’ve never had the apple and sharp cheddar cheese combo before….you really are missing out. It’s inexplicably good. And that’s why sharp cheddar cheese is my go-to in this arugula salad with apple. However, it would also be yummy with crumbled goat cheese or even feta cheese! Feel free to experiment with it 🙂
What is Kombucha & Why is it Used in this Salad Dressing?
Glad you asked! Kombucha is a bubbly fermented tea that’s sweet and tangy. It contains probiotics so not only is it delicious, but it could also have positive impacts on gut health.
I have loved drinking kombucha for years and I just started incorporating it into salad dressings. Kombucha works as the perfect substitute for vinegar because it provides a similar level of acidity and some sweetness. I urge you to try it at least once and I think you’ll be converted!
In a pinch, you can substitute apple cider vinegar for the kombucha. You may want to add a splash of maple syrup or honey if the dressing isn’t sweet enough for your taste.
What Should I Serve with this Apple Bacon Cheddar Arugula Salad?
This is no measly side side salad! This Arugula Salad with Apple, Bacon and Cheddar has a lot of different protein, fat and fiber filled components which will leave you feeling more satisfied. However, if you want to turn this into an even more filling meal then simply pair it with some chicken – this could be cubed and added right into the salad or served on the side!
How Do Leftovers Store?
Since arugula is a delicate variety of lettuce, this salad is best enjoyed fresh! Of course, it will keep fine for several hours in the fridge, but I wouldn’t recommend letting it sit for days at a time.
If you are considering making this Arugula Salad with Apple, Bacon and Cheddar for meal-prep, it’s best to leave the kombucha dressing on the side until you’re ready to eat. Additionally, you may want to assemble the salad “upside down”…AKA with the toppings on bottom and the arugula on top. That way the arugula won’t be weighed down and get wilted!
Find the full recipe below. As always, please let me know if you tried it by commenting below or tagging me on Instagram, @munchinwithmaddie_.
Looking for more Arugula Salad Recipes?
- Harissa Couscous Salad with Roasted Vegetables
- Spring Arugula and Quinoa Salad with Lemon Dressing
- Winter Farro Salad with Orange Vinaigrette
Arugula Salad with Apple, Bacon and Cheddar
Equipment
- baking sheet
- aluminum foil or parchment paper
- large plate
- paper towels
- small bowl
- whisk
- large salad bowl + tongs
Ingredients
For the Salad:
- 5 oz baby arugula (about 4-5 packed cups)
- 1 cup cubed sharp cheddar cheese
- 1 cup chopped apple (I like using honeycrisp)
- ¼ cup pecans or walnuts roughly chopped
- ½ can chickpeas drained & rinsed (~7.5oz)
- 6 oz bacon
For the Kombucha Dressing*:
- 2 tbsp olive oil
- 2 tbsp kombucha (I used Health-Ade Pink Lady Apple kombucha)**
- 1 tsp djion mustard
- ½ small shallot finely diced (optional)
- kosher salt to taste
- dash of garlic powder
Instructions
- Start by cooking your bacon. My preferred method is the oven as it's cleaner and more hands-off. Preheat your oven to 400F. Then, line a baking sheet with aluminum foil or parchment paper. Add bacon to the prepared baking sheet and transfer to the oven to cook for 15-20 minutes, depending on the thickness.6 oz bacon
- Once bacon is done cooking, transfer it to a paper towel lined plate and blot off excess grease. Then cut or crumble it up into small pieces.
- Add kombucha, diced shallot, dijon, salt & garlic powder to a small bowl and whisk to combine. While whisking, slowly pour in the olive oil until the dressing is emulsified. Taste and adjust salt to taste. You could also add a splash of maple syrup/honey if you want it sweeter!2 tbsp kombucha, 1 tsp djion mustard, ½ small shallot, kosher salt, dash of garlic powder, 2 tbsp olive oil
- Add arugula to a large salad bowl. Then, pour the kombucha dressing over top and toss to combine. Top off the salad with chickpeas, crumbled bacon, cheddar, apple and nuts. Optionally, toss the salad again. Enjoy!5 oz baby arugula, 1 cup cubed sharp cheddar cheese, 1 cup chopped apple, ¼ cup pecans or walnuts, ½ can chickpeas
Notes
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @munchinwithmaddie_ on Instagram and/or hashtag it #munchinwithmaddie.
This recipe is fantastic! Such a fresh salad but has enough protein to keep you full. I will be making this on repeat!
Yay! Thank you so much Ally 🙂