Savory Spinach, Cranberry & Bacon Salad
Indulge in this vibrant and flavorful salad that combines fresh baby spinach, tangy goat cheese, and sweet dried cranberries, all brought together with a warm, rich bacon dressing. The crispy bacon adds a savory crunch, while the toasted almonds provide an extra layer of texture. Perfect for a light lunch or as a stunning side dish at your next gathering, this salad is sure to impress with its delightful contrasts of flavors and textures. Enjoy every bite of this special treat that balances comfort food with fresh salad goodness!
6-8
Servings
70
Calories
12
Ingredients
Ingredients
Baby Spinach
6 cups (loosely packed and stemmed)
Fresh Goat Cheese
1/2 cup (crumbled)
Toasted Slivered Almonds
1/2 cup (toasted)
White Mushrooms
1 cup (sliced and cleaned)
Thick-Sliced Bacon
1/3 lb (cut into 1-inch strips)
Shallot
1 tablespoon (minced)
Fresh Thyme Leaves
2 teaspoons (minced)
Balsamic Vinegar
1/4 cup
Sugar
2 tablespoons
Sea Salt
to taste
Fresh Ground Black Pepper
to taste
Dried Cranberries
1/2 cup
Instructions
1
In a large bowl, combine the baby spinach and sliced mushrooms, setting aside for later.
2
Crumble the fresh goat cheese over the spinach and set aside.
3
In a medium skillet, cook the bacon pieces over medium heat, stirring frequently, until they are crispy, approximately 8 to 10 minutes.
4
After cooking the bacon, use a sieve placed over a heatproof measuring cup to drain it, reserving the rendered bacon fat.
5
You will need 1/4 cup of the bacon fat for the dressing. Return this reserved fat to the skillet, keeping the heat on medium.
6
Add the minced shallot to the skillet and sauté until it turns golden brown, about 30 seconds, stirring occasionally.
7
Sprinkle in the fresh thyme and allow it to crackle in the fat for about 10 seconds for added flavor.
8
Carefully whisk in the balsamic vinegar, seasoning the mixture with salt, black pepper, and sugar to taste. Let the dressing bubble gently for about 30 seconds to help reduce the acidity of the vinegar, creating a layered flavor.
9
Add the dried cranberries into the dressing and stir to combine, then return the crispy bacon to the skillet.
10
Bring the dressing back to a gentle heat, letting it warm through before serving.
11
Drizzle the hot bacon dressing over the prepared spinach and crumbled goat cheese. Toss gently to ensure that the leaves are evenly coated and the cheese slightly melts.
12
Serve immediately while the dressing is warm and the salad is fresh, garnishing with the toasted slivered almonds just before serving for extra crunch.
Nutrition Information
4.5g
Fat
5.6g
Carbs
2g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the primary green used in the Savory Spinach, Cranberry & Bacon Salad?
The recipe uses 6 cups of loosely packed and stemmed baby spinach as the primary green.
What kind of cheese is recommended for this salad?
The salad features 1/2 cup of crumbled fresh goat cheese.
How many servings does this recipe yield?
This recipe is designed to provide 6 to 8 servings.
What is the calorie count per serving?
Each serving contains approximately 70 calories.
What type of dressing is used in this recipe?
The salad is served with a warm, rich balsamic bacon dressing made from rendered bacon fat.
How much fat is required to make the dressing?
You need to reserve 1/4 cup of the rendered bacon fat to create the dressing.
What kind of nuts are used for garnishing?
Toasted slivered almonds are used to add an extra layer of texture and crunch.
How should the bacon be prepared?
The bacon should be cut into 1-inch strips and cooked until crispy, which takes about 8 to 10 minutes.
Are there any mushrooms in this salad?
Yes, it includes 1 cup of sliced and cleaned white mushrooms.
What provides the sweet element in the salad?
Dried cranberries and a small amount of sugar in the dressing provide the sweetness.
How much sugar is in the dressing?
The recipe calls for 2 tablespoons of sugar to balance the balsamic vinegar's acidity.
Which herb is used for seasoning?
Fresh minced thyme leaves are used to add flavor to the bacon dressing.
What type of vinegar is used for the dressing base?
1/4 cup of balsamic vinegar is used as the base for the dressing.
What is the carbohydrate content per serving?
There are approximately 5.6g of carbohydrates per serving.
How much protein is in each serving?
Each serving provides 2g of protein.
How much total fat is in a serving?
The total fat content per serving is 4.5g.
How do you prepare the shallot for the recipe?
The recipe requires 1 tablespoon of minced shallot, which is sautéed in the bacon fat.
Why is the dressing bubbled for 30 seconds?
The dressing is bubbled to help reduce the acidity of the vinegar and create a layered flavor.
When should the toasted almonds be added?
The almonds should be added just before serving to ensure they stay crunchy.
What is the best way to drain the bacon?
Use a sieve placed over a heatproof measuring cup to drain the bacon and reserve the fat.
How many total ingredients are used in this recipe?
There are 12 main ingredients in this recipe.
Should the dressing be hot when applied to the salad?
Yes, the hot bacon dressing should be drizzled over the spinach to slightly melt the cheese and coat the leaves.
What type of salt is recommended?
Sea salt is recommended to be used to taste.
Can this salad be served as a main dish?
While it is perfect as a stunning side dish, its rich flavors and bacon also make it suitable for a light lunch.
What should you do with the spinach and mushrooms initially?
Combine the baby spinach and sliced mushrooms in a large bowl and set them aside.
How long does it take for the shallot to sauté?
The minced shallot should be sautéed for about 30 seconds until it turns golden brown.
When do you add the dried cranberries?
The dried cranberries are added into the dressing after the balsamic vinegar and seasonings have bubbled.
Is the goat cheese mixed in or crumbled on top?
The goat cheese is crumbled over the spinach and mushroom mixture before the dressing is added.
What kind of pepper is used?
Fresh ground black pepper is used to season the dressing to taste.
What is the preparation for the fresh thyme?
The fresh thyme leaves should be minced and allowed to crackle in the bacon fat for 10 seconds.