Wilted fresh spinach tossed with crispy bacon, sweet apple slices, and tangy warm cider vinaigrette; bright, savory, and slightly sweet.
Slice apples just before serving to prevent browning; toss immediately with the warm vinaigrette. The warm dressing gently wilts the spinach while maintaining its tender texture—do not overcook.
Bacon can be cooked up to 2 hours ahead and reheated gently in the skillet before making the vinaigrette. For a vegetarian version, omit bacon and increase olive oil to 4 tbsp; toast the nuts and use them as the primary textural element.
Ingredients
Scale
Measurement units
- 10 oz fresh spinach (baby spinach or tender leaves work best)
- 6 slices bacon
- 2 medium apple (Granny Smith or Honeycrisp)
- 1 medium shallot
- 3 tbsp apple cider vinegar
- 1 tsp Dijon mustard
- 1 tsp maple syrup
- 3 tbsp extra-virgin olive oil
- salt (to taste)
- black pepper (to taste)
- ¼ cup toasted walnuts or pecans (for crunch and richness)
Ingredients
Scale
Measurement units
- 10 oz fresh spinach (baby spinach or tender leaves work best)
- 6 slices bacon
- 2 medium apple (Granny Smith or Honeycrisp)
- 1 medium shallot
- 3 tbsp apple cider vinegar
- 1 tsp Dijon mustard
- 1 tsp maple syrup
- 3 tbsp extra-virgin olive oil
- salt (to taste)
- black pepper (to taste)
- ¼ cup toasted walnuts or pecans (for crunch and richness)
Instructions
Cook the bacon
Place 6 slices bacon in a skillet over medium heat.
Cook until crispy, about 8–10 minutes, turning occasionally.
Transfer bacon to paper towels to drain and cool, then chop into bite-sized pieces.
Equipment: paper towels, skillet or frying pan
Prepare the apples and shallot
Slice 2 medium apples into thin wedges or matchsticks, keeping the skin on.
Mince 1 medium shallot finely.
Make the warm vinaigrette
Return the skillet to medium heat and add the minced shallot; cook for 1 minute until softened.
Remove from heat and whisk in apple cider vinegar (3 tablespoon), Dijon mustard (1 teaspoon), maple syrup (1 teaspoon), and extra-virgin olive oil (3 tablespoon) until combined.
Season with salt and pepper to taste.
Equipment: skillet or frying pan, whisk or fork
Assemble the salad
Place fresh spinach (10 ounce) in a large bowl.
Pour the warm vinaigrette over the spinach and toss gently until the leaves are lightly wilted, about 30 seconds.
Add the sliced apples and chopped bacon, tossing to combine.
Top with toasted walnuts if using, and serve immediately.
Equipment: small bowl, large mixing bowl or salad bowl
Before you cook
Cook notes
- • Slice apples just before serving to prevent browning; toss immediately with the warm vinaigrette.
- • The warm dressing gently wilts the spinach while maintaining its tender texture—do not overcook.
- • Bacon can be cooked up to 2 hours ahead and reheated gently in the skillet before making the vinaigrette.
- • For a vegetarian version, omit bacon and increase olive oil to 4 tbsp; toast the nuts and use them as the primary textural element.
- • If spinach is very wet after washing, spin dry or pat with paper towels to prevent a watery salad.
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