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Apple, Bacon and Goat Cheese Salad

Apple, Bacon and Goat Cheese Salad

A distinctively different salad, highlighted with a tangy-sweet apple butter vinaigrette.

Apple, Bacon and Goat Cheese Salad


Servings: 15

Candied Walnuts 

1 cup granulated sugar

2 oz. butter

1 tsp. ground cinnamon

4 cups walnut halves and pieces


Apple Butter Vinaigrette 

1 cup Musselman’s® Premium Apple Butter 

16 oz. Musselman's® Apple Cider Vinegar 

1 ¼ tsp. kosher salt

1 tsp. freshly ground black pepper

16 oz. olive oil



16 cups (about 10 oz.) mixed greens

64 thin slices apple (from 2-3 large apples)

16 oz. goat cheese, crumbled

16 strips bacon, cooked until crisp and chopped


  1. To make the walnuts, line a half-sheet pan with parchment or silicone liner. Combine sugar and butter in medium sauté pan. Cook over medium heat until butter is melted. Using a wooden spoon or heat-resistant spatula, stir in cinnamon and walnuts, coating evenly with sugar mixture.  Continue cooking until sugar is completely dissolved and mixture coats walnuts evenly and turns golden brown, about 5-8 minutes. Pour nuts onto lined sheet pan. (Use caution as sugar mixture is extremely hot and can cause burns.) As nuts cool, separate into small chunks and reserve.
  2. To make the vinaigrette, whisk apple butter and vinegar in a large mixing bowl. Stir in salt and pepper. Whisk in olive oil until mixture is emulsified. Adjust seasoning.
  3. To make the salads, place on each plate about 1 cup greens, 4 slices apple, 1 ounce goat cheese and about 1 Tablespoon bacon. Sprinkle with candied walnuts and serve with 2 ounces vinaigrette.


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