Arugula Salad with Apple, Bacon and Cheddar

5 from 1 vote

Arugula Salad with Apple, Bacon and Cheddar

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!

Servings people

Prep Time 5

Cook Time 15

Total Time 20

Equipment

baking sheet
aluminum foil or parchment paper
large plate
paper towels
cutting board
knife
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

*NOTE: This is a lightly dressed salad. If you prefer your salads more heavily dressed, feel free to double the amount of olive oil and kombucha.

**NOTE: Kombucha is a great substitute for vinegar in dressings because it provides similar acidity and a touch of sweetness. It also is good for your gut! But, in a pinch you could substitute an equal amount of apple cider vinegar.

Calories: 476kcal

Course: Salad, Side Dish

Cuisine: American

Diet: Gluten Free

Keyword: Apple, Arugula, Bacon, Cheddar, Chickpeas, Gluten Free, Kombucha, Salad, Salad Dressing, Side Dish

Nutrition