Naples Executive Chef, Richard Rowland’s vibrant, autumn-inspired salad brings together crisp apples, savory bacon, creamy Stilton, and crunchy pepitas in a sweet-tangy champagne vinaigrette. It’s a perfect balance of textures and flavors—ideal as a side dish or a light lunch. The fresh herbs and dried fruit add depth and brightness, making it a standout addition to any seasonal spread.
Apple Harvest Salad
A vibrant autumn salad by Naples Executive Chef Richard Rowland featuring apples, bacon, Stilton, pepitas, and a champagne vinaigrette—perfect as a side or light lunch.
Equipment
- Large Mixing Bowl
- Small whisk or fork
- Measuring cups and spoons
- Chef's Knife
- Cutting Board
- Spoon or spatula for mixing
- Airtight container (if marinating ahead)
Ingredients
- 2 c Diced 1/2” Fuji or preferred Apple varietal
- 1/4 c Fine Diced Red Onion
- 1 ea. Diced 1/2” English Cucumber
- 1/2 c Toasted Pepitas
- 1/2 c Dried Cranberries or Currants
- 1/2 c Crumbled Stilton
- 1/4 c Chopped Bacon
- 3 Tbsp. Chopped Parsley
- 2. Tbsp Chopped Tarragon
- 3 Tbsp Champagne Vinegar
- 1/2 c EV Olive Oil
- 1/4 c. Honey
- Salt and Pepper to taste
Instructions
Prep the ingredients:
- Dice the apples and cucumber into ½-inch pieces.
- Finely dice the red onion.
- Chop the bacon, parsley, and tarragon.
- Toast the pepitas if not already toasted.
Make the vinaigrette:
- In a small bowl, whisk together the champagne vinegar, extra virgin olive oil, and honey.
- Season with salt and pepper to taste.
Combine the salad:
- In a large mixing bowl, add the apples, red onion, cucumber, toasted pepitas, dried cranberries or currants, crumbled Stilton, chopped bacon, parsley, and tarragon.
- Pour the vinaigrette over the mixture.
- Toss everything together until evenly coated.
- Let the salad sit for about 1 hour in the refrigerator to allow flavors to meld.
Serve:
- Give it a final stir and serve chilled or at room temperature.
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