Smoky Maple Bacon Spinach Salad

Fresh baby spinach tossed with a warm maple-bacon vinaigrette, topped with candied pecans, cherry cranberries, sliced eggs, and crispy fried onions for irresistible crunch

Yields: 4-6 servings
Prep Time: 15 minutes
Cook Time: 5 minutes
Special Equipment: large salad bowl

Ingredients

Salad:

• 6 cups baby spinach

• ½ small red onion, thinly sliced

• ½ cup cherry Craisins (or dried cherries)

• 1 cup candied pecans

• 4–6 slices thick-cut bacon, cooked crisp and chopped

• 2 hard-boiled eggs, sliced

• ½ cup crispy fried onions

Warm Maple Bacon Dressing:

• 3 Tbsp bacon grease

• 2 Tbsp olive oil

• 3 Tbsp maple syrup

• 1 ½ Tbsp apple cider vinegar

• 1 tsp Dijon mustard

• ½ tsp garlic powder

• ¼ tsp smoked paprika

• Salt and pepper, to taste

Directions

1. Prepare Dressing: Warm bacon grease and olive oil in a small saucepan over low heat. Whisk in maple syrup, apple cider vinegar, Dijon mustard, garlic powder, and smoked paprika. Season with salt and pepper to taste.

2. Assemble Salad Base: In a large serving bowl, layer baby spinach, red onion, cherry cranberries, candied pecans, chopped bacon, and sliced hard-boiled eggs.

3. Finish & Serve: Sprinkle crispy fried onions over the salad. Drizzle with the warm maple bacon dressing just before serving and toss lightly.