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Autumn Apple Spinach Salad Recipe
Crisp and light Apple Spinach Salad is drizzled with a zesty, sweet bacon vinaigrette dressing! It's simple and perfect for fall or winter meals.
Prep Time
20
minutes
mins
Cook Time
10
minutes
mins
Total Time
30
minutes
mins
Course:
Dinner, lunch, Salad
Cuisine:
American
Keyword:
apple spinach salad, spinach salad
Servings:
4
Calories:
462
kcal
Author:
Kellie
Cost:
$10
Equipment
skillet
Ingredients
10
ounces
baby spinach
2
large apples
cored and thinly sliced ( I like to use Honeycrisp, granny smith or fuji but any apple will work.)
1/2
cup
candied pecans
1/2
cup
crumbled cooked bacon
1/2
cup
dried cranberries
1/4
cup
thinly sliced red onion
2
soft boiled eggs
peeled and cut in half
4
ounces
gorgonzola cheese
cut into wedges or crumbled (or other blue cheese)
Hot Bacon Dressing
see below
For the dressing:
8
pieces
thick-sliced bacon
chopped
3
tablespoons
apple cider vinegar
1 1/2
teaspoon
honey
1/2
teaspoon
Dijon mustard
Kosher salt and freshly ground black pepper
Instructions
Arrange the spinach on a platter or add to a large salad bowl.
Top with the apples, pecans, bacon, cranberries, onion, eggs and cheese.
Drizzle with 1/2 the dressing and serve immediately.
Serve the salads on individual plates with remaining dressing on the side.
In a large skillet, fry the bacon over medium heat until crispy.
Using a slotted spoon, transfer to a paper towel to drain and reserve 1/4 cup of the rendered fat.
Crumble the bacon and set aside.
Whisk the vinegar, honey and Dijon mustard into the bacon fat until slightly thickened and creamy. Remove from the heat.
Season with a small pinch each of kosher salt and black pepper.
Nutrition
Calories:
462
kcal
|
Carbohydrates:
38
g
|
Protein:
16
g
|
Fat:
29
g
|
Saturated Fat:
11
g
|
Polyunsaturated Fat:
4
g
|
Monounsaturated Fat:
11
g
|
Trans Fat:
0.04
g
|
Cholesterol:
134
mg
|
Sodium:
673
mg
|
Potassium:
688
mg
|
Fiber:
5
g
|
Sugar:
29
g
|
Vitamin A:
7053
IU
|
Vitamin C:
25
mg
|
Calcium:
254
mg
|
Iron:
3
mg