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Recipe: Paleo Candied Bacon and Apple Salad

(Photo: Paleo by Season)

Chef Peter Servold, founder of Pete’s Paleo, is on a mission to convince the world that the Paleo Diet does not equal only eating hunks of meat.

To do that, his new book, Paleo by Season: A Chef’s Approach to Paleo Cooking, applies Paleo principles to fine dining recipes like Roasted Beets with Salsify and Fennel Fronds, Cast Iron Wilted Kale, and this Candied Bacon and Apple Salad.

“This dish is great for fall and winter not only for the seasonality of the ingredients, but because it’s a light, crisp, and fun dish to liven up the heavy meals of the colder seasons,” says Servold.

It incorporates fall’s most plentiful fruit, apples, and, yes, it also calls for bacon. (Possibly bacon’s Well+Good debut?!) Of course, Servold wouldn’t recommend making it with the preservative-packed Oscar Mayer variety. Paleo-friendly better-for-you bacon is made with pastured, organic meat and is free of added sugars, nitrates, or nitrites.

Whip this up before the season’s out and serve it at a dinner party, as a Thanksgiving side, or just consider making your bagged lunch a little more primal. —Molly Gallagher

Candied Bacon and Apple Salad

8 ounces bacon
1⁄2 cup coconut sugar
1⁄2 Gala, pink Lady, or Fuji apple (4 ounces), thinly sliced
1 tablespoon olive oil
Squeeze of lemon
1 to 2 teaspoons chopped parsley

If you’re working with a full slab of bacon, freeze it so you can slice it super thin. Preheat the oven to 367 degrees Fahrenheit.

First, make the candied bacon: Slice the bacon into thin strips, place it on a Silpat or a wax paper-lined sheet pat, and generously cover with the coconut sugar. Place another Silpat or a second layer of wax paper on top and then a sheet pan on top of that, to keep everything flat while cooking. Cook in the oven for 8 minutes. Remove from oven and let cool for 10 minutes. Slice into long triangles or “shards” by slicing diagonally across the bacon. Set aside 2 ounces of bacon for the salad and store the meat in the freezer for up to 3 months.

In a medium bowl, toss together the apple slices, olive oil, lemon juice, parsley, and the 2 ounces of candied bacon.

For more information, visit and check out Paleo by Season: A Chef’s Approach to Paleo Cooking