While the name is inviting all on its own, Apple and Pecan Spinach Salad has far more going on than the name suggests! First of all, those aren’t just any ordinary pecans, but candied pecans, bringing out their natural sweetness and buttery flavor and making them just a delight to crunch! Then there’s the tangy, syrupy balsamic dressing making sure everything is looking and tasting its finest on the plate! Oh, and the crispy, succulent bacon bits, because who can say no to that? Even outside all that, the apples are crisp, the blue cheese enticing, and the spinach fresh! The more you dig into it, the more Apple and Pecan Spinach Salad amazes!
Ingredients
For the balsamic reduction glaze:
- 1/4 cup balsamic vinegar
- 1/3 cup sugar
- 1/4 cup oil, neutral-flavored
- 1 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/8 teaspoon fresh pepper
- celery salt, to taste
- 1/2 teaspoon Dijon mustard
For the salad:
- 1/2 cup real bacon bits
- 1/2 cup pecans
- 1/4 cup sugar
- salt, to taste
- 1 large head green leaf lettuce, chopped
- 1 head Romaine lettuce, chopped
- 1 (6-ounce) package baby spinach
- 2 ripe avocados, cubed
- 1-2 apples, chopped
- 1/4-1/2 cup blue cheese crumbles or goat cheese crumbles
Directions
Step 1 –In a medium saucepan over medium heat, combine the vinegar, 1/3 cup of the sugar, the oil, 1 teaspoon of the salt, the garlic powder, the pepper, and the celery salt.
Step 2 –Cook the vinegar mixture until the sugar dissolves, about 3-5 minutes.
Step 3 –While stirring, bring the mixture to a boil and allow the mixture to boil until thickened, about 1 minute.
Step 4 –Stir in the mustard and boil until fully combined, about 30 seconds.
Step 5 –Transfer the saucepan from the heat and allow to cool.
Step 6 –In a pan or skillet over medium heat, add the bacon bits and cook until crispy, about 2-5 minutes.
Step 7 –Transfer the bacon to a plate and reserve a small amount of the drippings in the pan.
Step 8 –In the same pan as the bacon drippings, add the pecans, the remaining sugar, and the salt and sauté over medium heat, stirring constantly.
Step 9 –Cook the pecans until they caramelize and turn glossy, about 3-4 minutes.
Step 10 –Transfer the pecans to a plate.
Step 11 –In a large bowl, toss the green leaf lettuce, the Romaine lettuce, the spinach, the avocados, and the apples together.
Step 12 –Drizzle the salad mixture with the balsamic reduction glaze and sprinkle it with the bacon, the pecans, and the blue cheese.
Step 13 –Serve!
