Spinach Salad with Maple Bacon Dressing
Quite often, I’m so focused on making a main dish that I forget to think about sides until there are only a few minutes left before we eat. This salad was created in one of those moments where I just needed to get something green on the table fast. I used what I had on hand and it just worked. So much so that my daughter declared this her new favorite salad! That’s a big deal around here!
I used this recipe as a quick side salad to accompany a fall butternut squash pasta dish, but you could certainly turn it into the main event. I’ve added some tips on how to upgrade the salad at the end of the recipe to make it more substantial. Spoiler alert: it’s basically just adding bacon and cheese. 😉
I like the combination of the smoky bacon flavor with tangy, sweet cranberries and crunchy walnuts. If you prefer dried cherries though, go for it. Likewise, pecans would be a great substitute here as well. Use what you love.
If you try it, let me know what you think! And if you like it, share it! 🙂
Spinach Salad with Maple Bacon Dressing
The ideal fall side salad with a satisfying combination of smoky, sweet, salty, and crunchy!
Ingredients
- 4 cups Baby spinach fresh
- ¼ cup Dried cranberries
- ¼ cup Walnuts roughly chopped
Dressing:
- 1 T. Bacon grease warm
- 1 T. Pure maple syrup
- 2 T. Apple cider vinegar
- Pinch of Onion powder
- Salt and pepper to taste
Instructions
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In a salad bowl, add spinach, cranberries, and walnuts.
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In a small mixing bowl, whisk all dressing ingredients together until emulsified. Taste and adjust salt if necessary.
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Toss salad with dressing and serve immediately.
Upgrade!
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Add some crumbled bacon or goat cheese on top right before serving.
