Maple-Dijon Spinach Salad with Toasted Nuts and Cranberries

I had been eager to try this spinach salad for a while — it promised bright flavors and a satisfying balance of textures without being heavy. Once I gathered all the ingredients, I made it and was pleased with the result. The maple-Dijon vinaigrette brightens the spinach, while crisp apples and salty bacon add contrast. The combination is simple, fresh, and quickly became a favorite at the table.

Spinach Salad with Maple-Dijon Vinaigrette

Ingredients

• 1/4 cup real maple syrup
• 1 tbsp minced shallots
• 2 1/2 tbsp red wine vinegar
• 1 tbsp canola oil
• 1 tbsp Dijon mustard
• Sea salt and freshly cracked black pepper, to taste
• 1 clove garlic, minced
• 1 cup sliced mushrooms
• 1/4 red onion, very thinly sliced
• 1/2 cup Braeburn apple, chopped
• 4 slices lean bacon, cooked and crumbled
• 10 oz fresh baby spinach

Method

In a small bowl, whisk together the maple syrup, minced shallots, red wine vinegar, canola oil, Dijon mustard, minced garlic, and a pinch of sea salt and freshly cracked pepper. Whisk until the mixture is smooth and set it aside for a few minutes so the flavors meld.

In a large bowl, combine the baby spinach, sliced mushrooms, thinly sliced red onion, chopped Braeburn apple, and crumbled bacon. Drizzle the prepared vinaigrette over the salad and toss gently to coat all ingredients evenly. Serve immediately so the spinach stays crisp and the apples retain their crunch.

This salad works well as a light main course or a flavorful side. For variations, try adding toasted walnuts or pecans for extra crunch, or swap the bacon for smoked turkey bacon to reduce fat while keeping a savory note.

Printable version of this recipe available from the original author.