Spinach Salad with Crispy Pancetta and Candied Nuts
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Spinach Salad with Crispy Pancetta and Candied Nuts
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Spinach salad with crispy pancetta and candied nuts is a hearty winter salad that will satisfy your sweet and salty cravings.
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Ingredients
- 1 (5 ounce) package of spinach
- 1 (4.4 ounce) package diced pancetta
- 1 cup assorted chopped nuts (I used pecans and sliced almonds)
- 1 tablespoon butter
- 1/2 cup granulated sugar
- 1-2 tablespoons dried cranberries
- 1 tablespoon finely chopped shallot
Dressing:
- 3 tablespoons mayo
- 1 tablespoon sour cream
- 1 teaspoon lemon juice
- 1 clove garlic minced
- 1/2 teaspoon smoked paprika
- pepper to taste
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Instructions
- Combine the dressing ingredients and set aside.
- In separate pans (I used skillets), fry the diced pancetta until crispy, and cook the nuts until they've caramelized. To cook the nuts, add the butter, nuts, and sugar to a pan on medium heat, and stir frequently until the sugar has melted and they've slightly browned. Be careful as they can burn easily. Once the nuts are done, put them on a plate or a piece of parchment paper or foil and spread them out so they don't all stick together. Set the pancetta and nuts aside to cool for a few minutes.
- Add your spinach and the rest of the salad ingredients to a large salad bowl. You can either add the nuts and pancetta on top or toss in with the rest of the salad. I suggest leaving most of the pancetta fat in the pan when you're adding it to the salad.
Notes
- I bought a package of pre-diced pancetta. You can of course adjust the amount to your liking, especially if you can't find a package that's exactly 4.4 ounces.
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