Cape Cod Salad

This salad has been a staple in my kitchen since college, thanks to my best friend Juliana. Inspired by Ina Garten's Cape Cod Salad, our version combines peppery arugula, crisp Granny Smith apples, dried cranberries, salty bacon, feta and scallions, all tossed in a sweet and tangy orange-maple vinaigrette. It's the kind of salad you'll make once and immediately add to your weekly rotation. Serve it on its own or top it with my Brown Sugar Spiced Salmon for a complete meal.

Servings: 4 as a main, 6 as a side

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Ingredients

For the salad

• 3–4 slices thick-cut bacon

• 5 ounces baby arugula

• 1 Granny Smith apple, diced

• 2–3 scallions, thinly sliced

• ½ cup dried cranberries

• 5 ounces crumbled feta cheese

For the Orange-Maple Vinaigrette

• 3 tablespoons apple cider vinegar

• Zest of ½ orange

• Juice of ½ orange

• 2½ teaspoons Dijon mustard

• 2 tablespoons maple syrup

• ⅔ cup extra-virgin olive oil

• ½ teaspoon Diamond Crystal kosher salt

• ¼ teaspoon freshly ground black pepper

Instructions

1. Cook the bacon. Preheat the oven to 400°F. Line a rimmed baking sheet with aluminum foil and place an oven-safe wire rack on top. Arrange the bacon slices on the rack in a single layer.

2. Bake for 15–20 minutes, or until the bacon reaches your desired level of crispiness. Transfer to a paper towel-lined plate to cool, then chop into bite-size pieces.

3. Make the vinaigrette. In a small bowl, whisk together the apple cider vinegar, orange zest, orange juice, Dijon mustard, maple syrup, kosher salt and black pepper.

4. Slowly drizzle in the olive oil while whisking continuously, starting with just a few drops at a time. Once the dressing begins to emulsify, continue adding the oil in a slow, steady stream until fully combined.

5. Assemble the salad. In a large bowl, combine the arugula, diced apple, scallions, dried cranberries, feta and chopped bacon.

6. Drizzle with enough vinaigrette to lightly coat the ingredients, then gently toss to combine. Taste and add more dressing as desired.

7. Serve immediately!

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Serving Suggestions

Serve With:

• Brown Sugar Spiced Salmon

• Grilled chicken or shrimp

• Roasted chicken

• A warm bowl of soup

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Storage

Salad: Best enjoyed immediately after dressing. If making ahead, store the arugula, toppings and vinaigrette separately in the refrigerator. Assemble just before serving.

Vinaigrette: Store in an airtight jar or container in the refrigerator for up to 4–5 days. Shake or whisk well before using.

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Maddie's Tip

Dried cranberries or dried cherries? You can't go wrong. We usually make this salad with cranberries, but sometimes swap in dried cherries for a slightly different flavor. And while the original Ina Garten recipe uses blue cheese, we prefer feta because it's what we always have in the fridge.