This spectacular Spinach Salad with Honey Dijon Vinaigrette is just like the sort you may pay top dollar for when dining out. Crisp baby leaf spinach is topped with crumbled feta cheese, honey glazed pecans, egg, red onion, apple slices, baby portabella mushrooms and plenty of bacon, of course. The homemade honey Dijon vinaigrette drizzled on top is the finishing touch. Serve as a side dish or transform it into an entrée salad topped with grilled chicken or shrimp. Either way it's sure to impress.
Spinach Salad with Honey Dijon Vinaigrette
I must admit, I eat a salad in some form nearly every single day, I simply never tire of them. Salads make quick and easy meals and can be varied depending on what ingredients I have on hand. They're also a fantastic way to use up fresh vegetables before they expire. I have many here in the recipe index on my site, salads like my Italian spaghetti salad, chicken bacon ranch layer salad, and chopped chickpea salad with avocado double as a side dish or busy day entrée.
Colorful Spinach Salad Toppings Prove that We Eat with Our Eyes First
This spinach salad is filled with so many delicious ingredients I actually love showcasing them by arranging each on top for presentation then toss the salad with the vinaigrette just before serving. Otherwise, let your family serve themselves then drizzle the honey Dijon vinaigrette on top in the amount that's to their liking.
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Helpful Kitchen Items:
Spinach Salad with Honey Dijon Vinaigrette
Ingredients
- 1 cup pecans roughly chopped
- 2 tablespoon honey
- 1 tablespoon butter
- 1 tablespoon granulated sugar
- 12 cups baby spinach leaves
- 1 lb bacon cooked and crumbled
- 3 large hard boiled eggs sliced
- 1 cup crumbled feta cheese
- 1 cup sliced baby portabella mushrooms
- 1 Granny Smith apple cored and thinly sliced
- 1 medium red onion thinly sliced
- Honey Dijon Vinaigrette:
- ¼ cup honey
- ¼ cup apple cider vinegar
- 3 tablespoon Dijon mustard
- 1 tablespoon bacon drippings
- 1 teaspoon grated onion or ¼ teaspoon onion powder
- ½ teaspoon garlic salt
- Freshly cracked black pepper to taste
- ⅔ cup canola or vegetable oil
Instructions
- In a non-stick skillet over medium high heat melt the honey, butter and sugar together.
- Add the pecans stirring constantly until mixture has reduced and the pecans are completely coated for around 3-5 minutes.Pour onto a silpat or non-stick surface to cool then break apart.
- Arrange the spinach, bacon, egg, feta, mushrooms, apple and onion in a large salad bowl .
- In a medium-size mixing bowl whisk together the honey, vinegar, Dijon, bacon drippings, onion, garlic salt and pepper.
- Drizzle the oil slowly in a steady stream whisking constantly until emulsified and thickened.
- Toss salad lightly with vinaigrette just before serving and serve extra on the side. (Makes 1 ½ cups)
- Serve immediately.
Notes
Nutrition
LINDA MILLER
Hi Melissa, I went to Community Recipes and posted a comment, but it didn't look like it was working for me. My comment if for the Sock it to me Sour Cream Cake Mix Recipe. Are you aware that the Duncan Hines Cake mix is now 15.25 oz and not 16.25 oz as per your cake recipe? They did it again!!! Less cake mix. Anyway, my cake tasted delicious, but didn't rise high. Should I be adding extra Baking Powder, flour or sugar to the recipe? Have you made this recipe with the new 15.25 oz box of cake mix? How do I adjust for the (1) ounce less cake mix??
Please advise regarding this recipe. Many thanks in advance. Love your cooking site and recipes.
LindaM
Melissa
Hi Linda, I know they reduced the size of cake mixes...again. I have found 16 oz cake mix at Aldi's if you have one nearby. I will add a rework to my "to do" list for that one. In the meantime, add 1/4 cup flour and 1/4 cup sugar and an extra egg and see if you like the results better. Just whisk the flour and sugar in with the cake mix then proceed and see if you like the results better.