Apple Pecan and Bacon Salad with Caramelized Shallot Vinaigrette Dressing

Indulge in the festive Apple Pecan and Bacon Salad with Caramelized Shallot Vinaigrette dressing. This salad is perfect for the holidays, with a delicious blend of sweet and savory flavors.

With holiday parties and gatherings in full swing, there's no better way to impress your friends and family than with this go-to holiday salad.

Crisp apples, candied maple pecans, crunchy bacon, and creamy blue cheese are combined with a caramelized shallot and garlic vinaigrette to create a mouthwatering dish.

EASY SALAD PREPARATION DURING THE BUSY HOLIDAY SEASON

What I truly love about this salad are the different salad components that can be prepped AHEAD of time! Let’s break it down:

Keep apples fresh and crisp

• To prevent apple slices from browning quickly, soak them in a mixture of water and lemon juice. This easy trick will help keep your apples looking and tasting fresh for longer.

Preparing Candied Maple Pecans

• For best results, make your candied maple pecans the day before you plan to use them. Once you've finished cooking them in a skillet, let them cool to room temperature before transferring them to the fridge to chill until needed.

Caramelized Shallot and Garlic Vinaigrette

• Begin by caramelizing a mixture of shallots and garlic in the skillet you just used to make the candied maple pecans. Then, add the mixture to a food processor with the remaining dressing ingredients. Store the dressing in an airtight container until you're ready to use it.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo to #fromtherootsblog on Instagram. We love seeing what you come up with!

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Indulge in the festive Apple Pecan and Bacon Salad with Caramelized Shallot Vinaigrette dressing. This salad is perfect for the holidays, with a delicious blend of sweet and savory flavors.

Servings: 4-6 Prep: 10 MIN Cook time: 20 MIN

Ingredients

• 1 - 12 oz package of uncured, no sugar bacon

• 1 - container mixed greens

• 2 large handfuls arugula

• 6 oz blue cheese

• 1 large gala apple

to make the candied maple pecans

• 1 cup raw pecans

• 1 Tbsp grass-fed butter, ghee, or coconut oil

• ⅓ cup pure maple syrup

• ½ tsp cinnamon

• ¼ tsp smoked paprika

• ¼ tsp sea salt

to make the shallot vinaigrette

• 3 cloves of garlic, mashed

• 2 large shallots, thinly sliced

• 2 Tbsp apple cider vinegar

• 2 Tbsp pure maple syrup

• 1 Tbsp dijon mustard

• ¼ cup avocado oil

• S+P to taste

Instructions

1. Preheat the oven to 400 degrees and lay bacon out onto a tin foil lined sheet pan or wire rack baking pan. Bake for about 15-20 minutes until bacon is crispy. Transfer the bacon to a plate lined with paper towels and set aside.

2. While the bacon is cooking, make the candied maple pecans by heating a skillet with 1 Tbsp of butter over medium heat.

3. Place pecans and syrup in the skillet, stirring constantly for about 3-5 minutes. While the syrup thickens and is coating the pecans, sprinkle seasonings over the pecans.

4. Spread the mixture out onto a parchment paper and allow to cool completely (the syrup will continue to harden as they cool). Set aside.

5. To make the dressing, add sliced shallots and mashed garlic to the same pan with 1 tbsp oil. Sauté for a few minutes until the shallots are caramelized and softened. Stir in the maple syrup, apple cider vinegar and a dash of salt and pepper and let simmer for 30 seconds or so. Transfer mixture to a food processor and add dijon mustard, oil and seasonings and pulse until mixture is smooth and creamy.

6. To a large salad bowl, add the mixed greens and arugula along with apple slices, candied maple pecans, bacon (roughly chopped), blue cheese crumbles and pour in the vinaigrette and toss to combine.

7. Taste the salad and season with more salt and freshly cracked black pepper if needed. Serve immediately.

Notes

• Making this salad for the holiday season and pushed for time? Find my go-to busy tips above with the header: EASY SALAD PREPARATION DURING THE BUSY HOLIDAY SEASON

Hormone Balancing Raw Carrot Salad

Raw carrot salad is one TikTok phenomenon that I can get behind! But it didn’t start there. The original raw carrot salad was developed by Dr. Ray Peat to help support hormonal balance. According to Dr. Peats research, raw carrots contain a unique fiber that binds to endotoxins and excess estrogen to safely eliminate them from the body. 

He found that when his female patients consumed a raw carrot salad once or twice per day, they experienced: less painful menstrual symptoms (heavy periods, cramping, acne, headaches, diarrhea, etc)

Estrogen dominance is a common hormonal imbalance in women that experience menstrual symptoms above so by effectively binding to excess estrogen in our intestines, our body can safely eliminate via our bowels which helps to reduce uncomfortable menstrual cycle symptoms. 

• Digestive symptoms improved Just like estrogen, the fiber in raw carrots is also highly effective at binding and safely eliminating lipopolysaccharides (LPS) which is an inflammatory bacterial toxin that most often is accompanied by an infection or intestinal permeability (leaky gut). Raw carrots, being fibrous, naturally promotes bowel regularity which positively affects digestion and elimination as well! 

• Optimal liver and thyroid function Since the raw carrot salad assists in eliminating excess estrogens and endotoxins, this also reduces the heavy load the liver carries. About 70% of hormonal conversion takes place in the liver so detoxification is imperative. This means that when you are supporting the liver, you are also supporting the thyroid!

Raw Carrot Salad component breakdown: 

Raw carrot - As we noted above, this fibrous vegetable helps to bind to endotoxins and excess estrogen and safely eliminates them from the body. 

• Sources: 1-2 large raw carrots, shredded lengthwise

Acetic acid - helps to increase the germicidal effect of carrot fibers. 

• Sources: Raw apple cider vinegar, lemon juice, white or red vinegar 

Oil - rich in saturated fat helps to further reduce bacterial overgrowth in the digestive tract. 

• Sources: coconut, olive or avocado oil

Salt - contains trace minerals that are important for thyroid function. Also, it flavors the dish!

• Sources: sea salt

The best way to consume this salad is consistently and ideally on its own as it works best on an empty stomach to help with gastrointestinal absorption. Great as a snack option or to turn into a bigger salad with hormone-health promoting ingredients such as high quality protein, fats and fiber. 

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo to #fromtherootsblog on Instagram. We love seeing what you come up with!

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Raw Carrot Salad - To support hormone and gut health.

Ingredients 

• 1-2 medium organic raw carrots, outer layer peeled

• Splash of apple cider vinegar

• 1 Tbsp oil source (MCT, avocado, coconut, EVOO)

• Generous pinch of sea salt

Directions 

1. Use a peeler to shred the carrot lengthwise into long ribbons or strips. 

2. Add carrot ribbons into a bowl and toss in all remaining ingredients

3. Feel free to add in your favorite hormone-health promoting ingredients if you would want to elevate the salad! 

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SHOP OUR FAVORITE INGREDIENTS FOR THIS RECIPE!

Gut Nourishing Stewed Apples

Need a gastrointestinal support that is affordable, tastes heavenly, and will make your house smell like a freshly baked apple pie? 

Then look no further, because this stewed apple recipe checks all the boxes! 

I can’t take all the credit - this simple recipe that I’m sure you have made before but not realizing it’s magical GI powers, came from Dr. Tom O’Bryan - leading expert on gluten and Autoimmune disease. Essently, this recipe is applesauce, but cooked in such a way as to really bring out the pectin from the apple skins, which is a wonderful prebiotic, and very nourishing for the microbiome. 

Apples contain pectin which has many health benefits. When cooked, the pectin inside the skin is easily accessible to the microbiome in the colon and helps to repopulate beneficial flora and helps heal leaky gut. When taken daily (at least 2 large spoonfuls daily) many clients of mine have noticed regular bowel movements and less bloating. 

Pair stewed apples with plain greek or coconut yogurt, oatmeal, smoothie, or with a meal. My go-to dinner lately has been adding a dollop of stewed apples over grilled pork chops with a side of baked sweet potato and kerry gold butter. Delicious! 

Last thing, apples are considered a high FODMAP food, so if you are sensitive, this may not be the best food first prebiotic approach for you! 

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo to #fromtherootsblog on Instagram. We love seeing what you come up with!

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Prep Time: 10 Min | Cook Time: 10 min

Ingredients

• 4 organic apples, washed, seeded, chopped, but not peeled!

• Filtered water

• 2 Tbsp ground cinnamon

• 2 Tbsp raisins (optional, sweet preference)

Directions

1. Add apples, cinnamon, and optional raisins to a saucepan and barely cover with filtered water. Bring to a boil ~ about 8-10 minutes. 

2. As the mixture is boiling, watch the apple skins. When the skins begin to take on a sheen, the apples are done. Turn off the heat. 

3. If there is water leftover, you can drain it or I personally use it to make adrenal cream cider!

4. Eat 2-4 spoonfuls daily to support your gut lining and microbiome - enjoy!

Massaged Kale Salad

Level up your salad game using massaged kale! 

If you are wanting to level up your salad game, then you need to hop on the massaged kale train! This leafy green is absolutely packed with vitamins like A, C, and K, fiber forward, antioxidants and a powerful anti-inflammatory food. But if you are not familiar with eating kale, it can be a tough food to swallow - no pun intended! 

Luckily for you, using the massaging technique, will have you eating and loving the vegetable in no time. 

Kale, being a cruciferous veggie, has a rough texture by nature so to help physically break down the kale to make it easier to digest, we use the massaging method. 

Massaging prior to eating is like pre-digesting the kale. All you have to do is give your kale some love by using your hands. 

We do this by massaging oil + salt + lemon juice in the kale to help break down the tough, fibrous content in the kale. The kale will visually change before your eyes into a vibrant green and will feel softer in texture. 

A bonus about using this method is that it will stay in the refrigerator for a good week even after massaging - unlike other more delicate leafy greens which tend to wilt and become soggy after chopping. Kale will keep its soft but chewy texture without becoming mushy. 

That is why, in my new cookbook: The Nourished Cookbook, I show you many ways in how you can add massaged kale into your nourish bowls! It’s a great non-starchy carbohydrate source to batch cook and to pair with so many other base meals! Here are some other massaged kale salad recipes on the blog: Fall Harvest Grain Bowl, Summer Burger Salad, Winter Pear Salad with Citrus Dijon Vinaigrette, and Butternut Squash, Kale, and White Bean Lasagna Soup.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo to #fromtherootsblog on Instagram. We love seeing what you come up with!

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Level up your salad game using massaged kale! 

Servings: 4-6 | Prep time: 10 min | Cook time: N/A

Ingredients 

• 4 cups or 3 handfuls of organic raw kale

• 1-2 tsp olive or avocado oil

• Juice of ½ lemon

• 1 tsp sea salt

Directions

1. Wash kale thoroughly to remove dirt and de-stem kale leaves. Transfer to a large bowl. Add in the lemon juice and salt. Lightly pour oil onto your hands to coat.

2. Using a massaging action (similar to kneading bread dough), start to tear the leaves apart and massage. Continue massaging for about 2-5 minutes or until the kale turns a vibrant green and the leaves are soft. 

Notes

• Can be used as a side dish, a salad base, or as a topping of your choice for a complete meal in a bowl. 

Carrot and Beet Salsa

Liver Loving Carrot and Beet Salsa

The star ingredient in making this salsa liver loving are beets!

Beets protect liver cells and bile ducts from free radical damage. They are rich in phytonutrients - betaine, which supports detoxification pathways in the body. Their health benefits don’t stop here! They are also rich in fiber, iron, folate and the trifecta of blood pressure lowering minerals: calcium, magnesium, and potassium. 

Other supporting roles are: 

Carrots - contain detoxifying properties, rich in fiber and carotenoids including beta-carotene which help stimulate bile to flow and remove wastes. 

Apples - hydrating and detoxifying, rich in fiber and natural plant polyphenols that protect cells from free radical damage and inflammation.

Now that school is over, here are some simple tips on how to prepare the salsa. 

I will say that prep time requires a bit of effort but I promise you, after it’s done - everything comes together within seconds! 

Ways to make sure your prep time is cut in half-  using a mandolin or food processor with a shredding blade. I promise you - this cuts your prep time in half vs getting a mini workout using a box grater or cutting your ingredients into tiny little bite size pieces. 

I also want to mention that if you are following the Nourishment Program, you will see that this salsa can be turned into a Six Senses Nourish Meal! 

SIX SENSES NOURISH COMPONENTS: 

Non-starchy carbs | beet and carrot salsa

Starchy carbs | grain-free tortillas (Siete)

Protein | Grilled tilapia (wild-caught)

Fats | buffalo sauce dressing (primal kitchen), feta/goat cheese, avocado

Probiotics | pickled red onions

Flavor | cilantro, lime, seasonings on fish

If you would like more information on how to build more six senses nourish meals and why it’s an easy and seamless way of getting nutrient dense, whole foods into your diet, then check out the Nourishment Program for more information! 

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo to #fromtherootsblog on Instagram. We love seeing what you come up with!

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Liver Loving Carrot and Beet Salsa

Ingredients

• 1 beet

• 1 carrot 

• ½ red onion

• ½ red apple

• Juice of ½ lime + zest

• ¼ cup fresh cilantro, chopped

• 1 jalapeno (optional)

• Clove of garlic (optional)

• S+P to season

Directions

1. Shred the beets, carrots, onion and apples. You can use a mandolin, box grater or food processor fitted with the shredded blade. Place the shredded ingredients into a large bowl. 

2. To the bowl, add juice and zest of lime, cilantro, seasonings and optional ingredients and toss until combined. Taste test to see if you need to add more salt, cilantro, etc. Keep in the fridge for at least 30 minutes for the ingredients to marry into each other before serving! 

3. Great to serve with plantain chips, or use as a topping for breakfast eggs, tacos, fish, anything! Keep in the fridge for up to 3 days.