Bacon, Apple & Cheddar Spinach Salad with Dried Cranberries, Walnuts & Honey Dijon Dressing
Step aside, side salad—this hearty spinach version is the stuff of dinner dreams. We toss tender fresh spinach with sweet-tart apple slices, smoky bacon, tangy cheddar, chewy dried cranberries, and a creamy honey Dijon dressing. It’s all topped with crunchy walnuts for a bowlful of delicious textural and flavor contrasts that makes a fresh, light dinner idea you’re going to want to make again and again.
Prep: 15 mins
Cook: 5 mins
Servings: 4
Ingredients
2 servings
4 servings
- 1 granny smith apple
- 4 oz bacon
- 5 oz spinach
- 0.5 cups white cheddar cheese
- 1 oz dried cranberries
- 0.5 oz walnuts
- 3 oz honey dijon dressing
- salt
- pepper
- 2 granny smith apples
- 8 oz bacon
- 10 oz spinach
- 1 cup white cheddar cheese
- 2 oz dried cranberries
- 1 oz walnuts
- 6 oz honey dijon dressing
- salt
- pepper
Instructions
- • Wash and dry produce.
• Halve, core, and thinly slice apple. - • Heat a medium dry nonstick pan over medium-high heat.
Using kitchen shears, cut bacon* into bite-size pieces
directly into pan. Cook, stirring occasionally and adjusting
heat if browning too quickly, until crispy, 4-6 minutes.
• Using a slotted spoon, transfer to a paper-towel-lined plate. - • In a large bowl, combine spinach, apple, bacon, half the
cheddar, half the cranberries, and half the walnuts.
• Add as much dressing as you like and toss to combine.
Season lightly with salt and pepper to taste. - • Divide salad between shallow bowls. Top with
remaining cheddar, remaining cranberries, and
remaining walnuts. Serve.
Bacon is fully cooked when internal temperature reaches 145°.