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Spinach Salad with Honey Dijon Vinaigrette

Spinach Salad with Honey Dijon Vinaigrette

Course Salad, Side Dish
Cuisine American
Keyword spinach-salad-with-honey-dijon-vinaigrette
Prep Time 20 minutes
Servings 6
Author Melissa Sperka


  • 1 cup pecans roughly chopped
  • 2 Tbsp honey
  • 1 Tbsp butter
  • 1 Tbsp 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:
  • 1/4 cup honey
  • 1/4 cup apple cider vinegar
  • 3 Tbsp Dijon mustard
  • 1 Tbsp bacon drippings
  • 1 tsp grated onion or 1/4 tsp onion powder
  • 1/2 tsp garlic salt
  • Freshly cracked black pepper to taste
  • 2/3 cup canola or vegetable oil


  • 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 1/2 cups)
  • Serve immediately.


The vinaigrette can be made in advance, if desired. Store chilled in an air tight container and shake well before serving.