I'm calling this a Harvest Apple Arugula Salad, but it could just as easily be called Fall in a Bowl. It's loaded with delicious autumn-inspired ingredients and finished with a fabulous Pomegranate Ginger Salad Dressing. SO GOOD!
If your dried cranberries are dry and not nice and plump, place them in a heat-safe bowl and cover them with boiling water. Let them sit for 5 minutes, then drain well and set aside.
Make the Caramelized Sweet Potatoes as directed in this post. When done, transfer the sweet potatoes to a bowl and cover to keep warm. Add the bacon to the same pan and cook until golden and crisp, stirring occasionally. Transfer the bacon to a paper towel-lined plate and set aside.
Pour off all of the bacon fat except 1 teaspoon. Add the pecans, salt and rosemary to the pan. Stir to combine then toast over medium-low heat, stirring occasionally until pecans are crisp and turn a deeper shade. Set aside.
Add the arugula to a large bowl. Arrange the bacon, sweet potatoes, sliced apple, figs, dried cranberries and pecans over the arugula. Top with the pomegranates and blue cheese. Drizzle with Pomegranate Ginger Dressing and pass more at the table.
See Café Tips above in the post for more detailed instructions, tips to ensure success and ingredient information.
The nutritional information for this salad does not include the dressing. See that post for its information.