Ingredients:

  • 6 ounces (170g) baby spinach, washed and dried
  • 4 slices bacon, cut into 1-inch pieces (100g)
  • 1 medium apple (Granny Smith or Honeycrisp), cored and thinly sliced
  • ½ cup (60g) red onion, thinly sliced (75g)
  • ½ cup (50g) toasted pecans or walnuts, roughly chopped (50g)
  • 3 tablespoons (45ml) olive oil
  • 2 tablespoons (30ml) apple cider vinegar
  • 1 tablespoon (15ml) pure maple syrup
  • 1 tablespoon (15ml) Dijon mustard
  • 1 clove garlic, minced
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Cook bacon in a large skillet over medium heat until crispy. Remove bacon with a slotted spoon and drain on paper towels, reserving 2 tablespoons of bacon fat in the skillet. Crumble the bacon when cooled slightly.
  2. Add the apple and red onion slices to the skillet with the bacon fat and saute for 2-3 minutes, until slightly softened.
  3. In a small bowl, whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, minced garlic, salt, and pepper.
  4. Place spinach in a large bowl. Pour the warm vinaigrette over the spinach and toss gently until the spinach is lightly wilted.
  5. Add the cooked bacon, sauteed apples and onions, and toasted pecans/walnuts to the salad. Toss gently to combine.
  6. Serve the salad immediately while the vinaigrette is still warm.