Spinach Salad With Sweet-spicy Nuts, Apples, Feta And Bacon

Serving 6 people

45 min


  • baby spinach 16 ounces baby spinach
  • cayenne Pinch of cayenne (more to taste if you want)
  • dijon mustard 1-2 teaspoons Dijon mustard
  • dried cherries 1 cup dried cranberries or cherries, more or less to taste
  • extra virgin olive oil 1/2 cup extra virgin olive oil
  • feta cheese 1 cup Feta cheese crumbles, more or less to taste
  • garlic 1 clove of garlic, pressed or finely minced
  • granulated sugar 1/3 cup granulated sugar
  • honey crisp apples 1-2 Honey Crisp apples, cored and sliced thin
  • reese pieces 6 slices of applewood smoked bacon, cooked and crumbled or chopped into small pieces
  • pepper Fresh cracked pepper to taste
  • red onion ½ small red onion, slivered (see note about tempering the onion flavor)
  • red wine vinegar 1/4 cup red wine vinegar
  • salt Pinch of salt
  • sugar 1 teaspoon sugar
  • walnuts 1 cup chopped walnuts or pecans
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How to make it

  1. For the dressing, shake all the ingredients together in a mason jar until well combined or run them through a quick blender cycle. Store in the refrigerator until ready to serve. The dressing can be made up to a week in advance. For the nuts, lightly toast the nuts in a 350 degree oven for 8-10 minutes, checking often so they don't burn. While they toast, place the sugar, cayenne and salt in a skillet over medium-low heat. Cook the sugar mixture until it liquifies completely, adjusting the heat so it doesn't bubble and burn. Toss in the toasted nuts and stir to coat the nuts with sugar.
  2. Let the sugared nuts cool completely.To assemble the salad, toss all the salad ingredients together along with the cooled nuts.
  3. Serve immediately with the vinaigrette alongside. All the components can be measured out/prepped ahead of time and stored separately (I like to soak the apples in a bit of lemon juice in water to help prevent browning). Just toss right before serving. Enjoy!