Home > Salads > Fruit Salads > Fall Bacon & Spinach Salad Fall Bacon & Spinach Salad November 26, 2018 | No Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. Special thanks to Butterball for sponsoring this post. As always, all opinions are my own! The perfect Fall Spinach Salad with spinach, apples, red onion, dried cranberries, feta cheese, the best turkey bacon, candied pecans and an incredible apple dijon vinaigrette Spinach Salad with Bacon My husband’s favorite dessert is an apple pie and after buying about a hundred apples to test different pies and crisps for his upcoming birthday, I needed to put those apples to use in something a bit healthier. The first thing I thought of? A Spinach Salad with plenty of apples, dried cranberries, and some turkey bacon to balance out the sweet. This salad is the perfect combination of sweet and savory with delicious and satisfying textures! This Fall spinach salad is filling enough to be a meal yet light enough to still be a side, depending on how much you put on your plate. The vibrant colors of this dish and incredible flavors would make this dish the perfect addition to your Thanksgiving or Christmas table. I know it’s going to make an appearance on my holiday table 🙂 Why use Turkey Bacon? I LOVE pork bacon but don’t necessarily love all the fat, calories, and sodium that comes with it. ESPECIALLY if I’m looking to be a little healthier with a salad 🙂 Butterball Turkey Bacon is the perfect healthy alternative! Butterball’s Turkey Bacon is full of flavor with approximately half the calories and 60% less fat and 43% less sodium than regular pork bacon . How to make this Fall Spinach Salad This salad is quick and easy to make! Here’s how to make it along with a few tips to ensure you achieve the right flavors and texture, as well as how to save some time: First, prepare the bacon. I like to cook it on a griddle, but you can use a skillet, oven or microwave too. Once the bacon is cooked, it needs to be chopped into small pieces you can sprinkle over the spinach salad. EVERY bite of salad needs some of that bacon goodness in it 🙂 Next, peel and thinly slice one red onion. Then, coarsely chop the candied pecans. Again, to make this salad come together quickly you can buy pre-candied pecans OR make my favorite candied pecans ahead of time. You’ll then want to prepare your apples. Core the apples and slice them as thin as possible. Alternatively, you can chop the apples into small bite-sized pieces. While you can use any apples you’d like to, I like to use Fuji or Gala and a Granny Smith for both flavor and color. Toss all the above ingredients together along with the dried cranberries, feta cheese, and baby spinach. The dressing couldn’t be much easier to prepare – just place the apple cider vinegar, olive oil, maple syrup, Dijon mustard, and salt and pepper in a mason jar and shake to combine! This apple cider vinaigrette is going to blow your mind for how something so simple can be THIS delicious. Can I make this Spinach Salad ahead of time? Unfortunately not. The apples will start to brown if they are prepared too far in advance, the turkey bacon isn’t as crispy, and the dressing will make the spinach and other ingredients soggy. If you do want to prep in advance, I’d measure out and then store ingredients separately in plastic bags or small tupperware containers and toss them together right before serving. I’d quickly slice/chop apples right before eating (not in advance). The dressing can be made (and stored) in a mason jar 2-3 days in advance. Toss the spinach salad with ONLY what will get enjoyed the same day! What can I serve alongside this Salad? This Crockpot Turkey would be great served alongside, or some leftover turkey added into the salad. These Short Ribs or Crock Pot Roast would be great as a main with this spinach salad as a side. These Roasted Brussel Sprouts would make for a delicious side dish. More Delicious Salads Wild Rice Sweet Potato Salad Autumn Crunch Pasta Salad Sweet Potato Quinoa Salad The BEST Italian Salad Quinoa Salad (with Avocados) FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Fall Spinach and Bacon Salad 0 from 0 votes - Review this recipe The perfect Fall Spinach Salad with spinach, apples, red onion, dried cranberries, feta cheese, the best turkey bacon, candied pecans and an incredible apple dijon vinaigrette SAVE TO RECIPE BOX Print Recipe Fall Spinach and Bacon Salad 0 from 0 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe The perfect Fall Spinach Salad with spinach, apples, red onion, dried cranberries, feta cheese, the best turkey bacon, candied pecans and an incredible apple dijon vinaigrette Course Salad Cuisine American Keyword spinach salad Prep Time 20 minutes Total Time 20 minutes Servings 4 -6 servings Calories 196kcal Author Chelsea IngredientsSalad10 ounces baby spinach2 large apples cored and thinly-sliced OR chopped into small pieces (I use 1 fuji or gala apple, 1 granny smith apple, but any will do)1/2 of 1 small red onion, peeled and thinly-sliced*1 cup candied or honey roasted pecans, coarsely chopped2/3 cup dried cranberries5 ounces crumbled feta cheese (OR crumbled goat cheese)6-7 slices Butterball Turkey Bacon, cooked according to package directions and choppedDressing2 tablespoons apple cider vinegar1/4 cup extra virgin olive oil1 tablespoon pure maple syrup2 teaspoons Dijon mustardFine sea salt and freshly cracked pepper InstructionsAdd spinach, thinly sliced (or chopped) apples, thinly sliced red onion, pecans, dried cranberries, and half of the feta cheese to a large salad bowl. Toss with the prepared dressing (See step 3).Serve immediately, garnished with the remaining feta cheese and chopped bacon.To make the dressing: Add all ingredients to a mason jar, cover, and shake to combine. Taste and adjust for personal preference on seasonings (salt and pepper)This salad doesn't store well! If you do want to prep in advance, I'd measure out and then store ingredients separately in plastic bags or small tupperware containers and toss them together right before serving. I'd quickly slice/chop apples right before eating (not in advance). The dressing can be made (and stored) in a mason jar 2-3 days in advance. Toss the dressing with ONLY what will get enjoyed the same day! Video Recipe Notes*You can chop instead of thinly slicing. To take away the "bite" of the red onion (make it more mild): submerge the sliced or chopped onions in a bowl of cold or ice water. Let them sit for at least ten minutes, stirring 2-3 times, and then drain and use in this salad. Nutrition FactsCalories: 196kcal DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.