Amazing Spinach Salad with Sweet-Spicy Nuts, Apples, Feta and Bacon
User Reviews
4.7
Amazing Spinach Salad with Sweet-Spicy Nuts, Apples, Feta and Bacon
Description
The salad includes baby spinach leaves as the base, complemented by thin apple slices, bacon pieces, crumbled feta cheese, dried cranberries, and sweet-spicy nuts made by coating walnuts or pecans in a syrup of water, sugar, cayenne pepper, and salt. The nuts are cooked briefly in this mixture then cooled to form a candied coating that adds crunch and a hint of heat.
The red wine vinaigrette dressing, emulsified with garlic, Dijon mustard, sugar, salt, and freshly ground pepper, provides acidity and richness that accentuates the freshness of the spinach and apples while balancing the richness of bacon and feta. The interplay of textures and flavors creates a well-rounded salad experience.
To assemble, the salad ingredients and cooled candied nuts are tossed together, with the dressing either mixed in or served alongside. The recipe notes suggest tempering the red onion by soaking to mellow its bite, and that components can be prepped ahead for convenience. Soaking apple slices in lemon juice water prevents browning.
Ingredients
Red Wine Vinaigrette:
- ¼ cup red wine vinegar
- ½ cup extra virgin olive oil
- 1 clove garlic pressed or finely minced
- 2 teaspoons Dijon mustard
- 1 teaspoon sugar
- ½ teaspoon salt more or less to taste
- black pepper to taste
Sweet Spicy Nuts:
- 2 tablespoons water
- ½ cup granulated sugar or brown sugar
- Pinch cayenne pepper more to taste if you want
- Pinch salt
- 1 cup walnuts chopped, or pecans
Salad:
- 16 ounces baby spinach or a combination, or spring greens
- ½ red onion slivered (see note about tempering the onion flavor, small
- 6 to 8 to 8 slices Bacon regular or thick cut, cooked and chopped
- 1 cup feta cheese more or less to taste, crumbled
- 1 cup dried cranberries more or less to taste, or cherries
- 1 to 2 to 2 apple cored and sliced thin, honey crisp
Instructions
- For the dressing, blend all the ingredients until smooth or combine in a jar and shake until well-combined. Refrigerate until needed (or up to several days)
- For the nuts, add the water, sugar, salt and cayenne pepper to a skillet set over medium heat. Stir to combine. Bring to a simmer and cook for 1 minute until the sugar is dissolved. Add the nuts and stir to coat. Cook for another 1-2 minutes over medium-low heat, stirring slowly but constantly. Spread the nuts evenly on a parchment lined baking sheet and let cool. Break into pieces.
- To assemble the salad, toss all the salad ingredients together along with the cooled nuts. Toss salad with the dressing OR serve the dressing alongside.
Notes
- Soak slivered red onion in cold water with a bit of baking soda for 15-20 minutes, then rinse to reduce pungency.
- Prepare salad ingredients separately ahead of time and combine right before serving for freshness.
- Soak apple slices in lemon juice water briefly to prevent browning before assembly.
- For candied nuts, to avoid stickiness, adjust sugar and water ratios as suggested for consistent coating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 376kcal | 19% |
| Carbohydrates | 29g | 10% |
| Protein | 7g | 14% |
| Fat | 28g | 43% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 17mg | 6% |
| Sodium | 419mg | 17% |
| Fiber | 4g | 16% |
| Sugar | 21g | 42% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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