As the leaves start to change color and the crisp air of autumn sets in, it’s the perfect time to update our menus with some seasonal dishes. One of my favorite recipes for this time of year is a fall spinach salad with warm apple cider vinaigrette. Not only is it bursting with delicious fall flavors, but it also provides a healthy and filling meal.
So let’s dive into the ingredients that make up this scrumptious salad. First up is the base of fresh baby spinach leaves. Packed with nutrients like vitamins A, C, and K, as well as iron and calcium, spinach is a powerhouse green that also adds a great texture to any salad. Next, we add some juicy and crisp apples, a quintessential fall fruit. The sweetness of the apples perfectly balances the savory elements in the salad.
Now, let’s talk about the star of the show – the warm apple cider vinaigrette. This dressing is what brings all the flavors together and gives the salad its cozy touch. Made with apple cider vinegar, Dijon mustard, bacon drippings, and olive oil, it has the perfect balance of tangy and sweet. And the best part? It’s easy to make at home and can be stored in the fridge for future salads.
To add a bit of crunch to our salad, we’re throwing in some cinnamon-spiced pecans. Not only do they add a satisfying crunch, but they also provide some healthy fats and protein. And to give the salad some heartiness, we’re also adding bacon and deviled eggs.
Last but not least, let’s not forget about the onions. Adding some thinly sliced red onions to the salad gives it a nice sharp kick, balancing out the sweetness of the dressing and apples.
Fall Spinach Salad with Warm Apple Cider Vinaigrette
Ingredients
- 6 oz (about 8 cups) baby spinach
- 8 oz white button or cremini mushrooms, thinly sliced
- 3 Hard-boiled eggs, thinly sliced or cut into wedges
- 1 Small red onion sliced
- 1 cup Cinnamon sugared Pecans
- 1 Apple diced or sliced
- 1/2 cup Dried Cranberries
Dressing
- 6 Slices bacon
- 1 Shallot minced
- 1 cup Apple Cider
- 2 tsp Spicy brown or whole grain mustard
- 1/2 tsp Kosher salt
- 1/2 tsp Mixed pepper blend
- 1/4 cup Extra virgin olive oil
Instructions
- Place the bacon in a medium nonstick skillet and fry over medium heat, stirring occasionally, until crisp, 8 to 10 minutes.
- Using a slotted spoon, transfer the cooked bacon to a paper towel-lined plate. And then chop to add to the salad.
- Pour the bacon fat into a heatproof bowl, then return 2 tablespoons of the bacon fat to the skillet. Add the shallots to the skillet and cook over low heat, stirring frequently, until softened, 1 to 2 minutes. Do not brown.
- Add the cider vinegar and scrape the bottom of the pan.
- Add the mustard, salt, and pepper and bring to a boil. Reduce by half.
- Meanwhile, assemble the salads. This can make 2 large salads or 4 small salads
- Once the dressing has reduced by half, remove from the heat and slowly whisk in the oil.
- I like to toss the salad with the hot dressings, allowing it to wilt the spinach. But this salad is also good if you let the dressing cool.
- If you soak the onion in ice water for a few moments, it helps make them crisp and removes the strong, pungent taste.
- All of the salad toppings are optional, and you can substitute pears for apples and add goat cheese.