Warm Spinach Salad with Apples Bacon and Cranberries
Indulge in the perfect balance of sweet, savory, and tangy flavors with this Warm Spinach Salad with Apples, Bacon, and Cranberries. This vibrant recipe combines crisp baby spinach, juicy apple slices, and chewy dried cranberries, all brought to life with the smoky crunch of crispy bacon. A warm, homemade balsamic vinaigrette infused with Dijon mustard and honey ties everything together, creating a comforting and wholesome dish. Optional toasted pecans add a nutty crunch, making this salad a fantastic option for a quick lunch or an elegant side dish. Ready in just 25 minutes, this easy spinach salad recipe is perfect for fall gatherings, weeknight dinners, or any time you crave a hearty yet fresh meal.
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Recipe Information
Ingredients
- 6 cups baby spinach
- 1 apple (such as Honeycrisp or Granny Smith)
- 6 slices bacon
- 0.5 cups dried cranberries
- 0.25 cups red onion
- 0.25 cups pecans (optional)
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 0.25 teaspoons salt
- 0.25 teaspoons black pepper
Instructions
Wash and thoroughly dry the baby spinach, and set it aside in a large serving bowl.
Core and thinly slice the apple, leaving the skin on for added nutrition and color. Add the slices to the serving bowl with the spinach.
Dice the bacon slices into small pieces. In a medium skillet over medium heat, cook the bacon until crispy, about 6-8 minutes. Transfer the bacon to a paper towel-lined plate to drain, leaving about 2 tablespoons of the rendered bacon fat in the skillet. Discard any excess fat if necessary.
Slice the red onion into very thin strips. Lightly toast the pecans in a dry skillet over medium heat for 2-3 minutes if using, until aromatic, and set aside.
Add the olive oil to the skillet with the reserved bacon fat and heat over low to medium heat.
Whisk in the balsamic vinegar, Dijon mustard, honey, salt, and black pepper. Stir continuously for 1-2 minutes until the dressing is warm and emulsified. Remove from heat.
Add the crispy bacon, sliced red onion, dried cranberries, and optional toasted pecans to the bowl with the spinach and apples.
Drizzle the warm dressing over the salad and gently toss to combine, ensuring the spinach is lightly coated and the toppings are evenly distributed.
Serve immediately while still warm.
Nutrition Facts
Calories |
1124 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.6 g | 85% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 48 mg | 16% | |
| Sodium | 1686 mg | 73% | |
| Total Carbohydrate | 108.0 g | 39% | |
| Dietary Fiber | 17.5 g | 62% | |
| Total Sugars | 79.5 g | ||
| Protein | 24.3 g | 49% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 237 mg | 18% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 747 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
