Amazing Spinach Salad with Sweet-Spicy Nuts, Apples, Feta and Bacon
This really is the most amazing spinach salad ever! Loaded with sweet + spicy nuts, apples, feta, and bacon, it is a delicious showstopper.
This is my most favorite salad. Ever, ever, ever.
It’s chock full of everything I love.
- baby spinach
- crisp sweet apple slices
- tart dried cranberries
- tangy feta cheese
- sweet and spicy candied pecans
The combination of all those amazing, delicious ingredients is straight up incredible.
The simple dressing
The tasty vinaigrette for this amazing spinach salad can be made up to a week in advance.
It’s a throw-it-all-together-in-a-blender type of dressing. And it’s super tasty.
Which means you may not want to reserve it for this salad alone. It’s a great all-purpose dressing to keep in the refrigerator at all times.
Quick Skillet Candied Pecans
The other star of this salad show is the candied pecans. Not only because: CANDIED PECANS, but also because they are made in the skillet (easy!) and we’re also making them a little sweet and a little spicy.
The sweet + spicy + crunchy combo takes this salad over the top; they’re probably my favorite part of the whole salad.
I’ve simplified the skillet candied pecans in the recipe below. Lots of readers had issues with the pecans crystallizing (and so did I a times!).
This new (easier) method is foolproof.
Equal parts sugar and water simmer with the salt and cayenne. Throw in pecans (or walnuts), cook for a few minutes longer, and then spread onto parchment to cool completely.
Glazed. Crunchy. Perfect.
This salad is a magical sum of so many yummy parts, and it is a showstopper anytime I bring anywhere. Elegant, pretty, DELICIOUS!
FAQs for this Spinach Salad
The salad ingredients are very adaptable! I think as written, it’s the perfect combination of flavors, but feel free to play around with substitutions, leaving certain ingredients out, or increasing a favorite ingredient.
If you’re candied nuts, once cooled, are sticky instead of crunchy, they might benefit next time from another minute of cooking in the skillet so the sugar can cook longer.
You can definitely experiment! I’ve used half white wine vinegar and half red wine vinegar before with good results.
Amazing Spinach Salad with Sweet-Spicy Nuts, Apples, Feta and Bacon
Red Wine Vinaigrette:
- ¼ cup red wine vinegar
- ½ cup extra virgin olive oil
- 1 clove of garlic, pressed or finely minced
- 2 teaspoons Dijon mustard
- 1 teaspoon sugar
- ½ teaspoon salt, more or less to taste
- Black pepper to taste
Sweet Spicy Nuts:
- 2 tablespoons water
- ½ cup granulated or brown sugar
- Pinch cayenne pepper, more to taste if you want
- Pinch salt
- 1 cup chopped walnuts or pecans
- 16 ounces baby spinach or spring greens, or a combination
- ½ small red onion, slivered (see note about tempering the onion flavor)
- 6 to 8 slices bacon, regular or thick cut, cooked and chopped
- 1 cup feta cheese crumbles, more or less to taste
- 1 cup dried cranberries or cherries, more or less to taste
- 1 to 2 honey crisp apples, cored and sliced thin
- For the dressing, blend all the ingredients until smooth or combine in a jar and shake until well-combined. Refrigerate until needed (or up to several days)
- For the nuts, add the water, sugar, salt and cayenne pepper to a skillet set over medium heat. Stir to combine. Bring to a simmer and cook for 1 minute until the sugar is dissolved. Add the nuts and stir to coat. Cook for another 1-2 minutes over medium-low heat, stirring slowly but constantly. Spread the nuts evenly on a parchment lined baking sheet and let cool. Break into pieces.
- To assemble the salad, toss all the salad ingredients together along with the cooled nuts. Toss salad with the dressing OR serve the dressing alongside.
Recipe Source: barely adapted from my virtual friend, Kim (thank you!)
Recipe originally published January 2014; updated November 2020 with new photos, recipe notes, etc.
137 Comments on “Amazing Spinach Salad with Sweet-Spicy Nuts, Apples, Feta and Bacon”
I’ve made this recipe the OG way every single Thanksgiving and Christmas since I discovered it on Pinterest in fall 2016.
I’ve made this salad dozens of times because it is sooooo yummy!!
Excellent salad which got raves from the entire family. Perfect combination of ingredients.
This was a hit. I made it during the holidays. So very yummy. And bacon. Mmmm.
I’ve made this twice and had the almost turn out both soft and chewy AND crunchy the next time. What I found made the difference was using a larger size skillet so the almost lay in a single layer. That really helped the second time.
Also, the dressing as written is VERY bitter. I ended up adding about 1/3-1/2 cup sugar and that was much better.
New way to do nuts doesn’t work. Tried it twice. Just a bunch of wet nuts.
Worked for me! 🙂
Oh how i wish i scrolled all the way down and noticed the old version of the nuts was there. I tried the new version and ended up with a bunch of wet pecans. I kept the sugar and water mixture way longer than the recipe says and it just did not work. I have never had issue with the old way.
My larger family never has a salad on Thanksgiving but I decided to make this one for my immediate family this year. It was so well-received that my son and daughter-in-law accepted the offer to take the remaining salad (in its bowl!) and the cruet of dressing home with them! It’s a keeper!
So happy to hear that, Lois! Thank you!
I’m thankful for salad! And for Mel’s delicious ideas and recipes!
I am so excited about the new nut technique! Love this salad.
I have a similar salad pretty much every day. My son has started too. It’s delicious.
I made this salad for the 1st time last night and everyone loved it! I will definitely make it again! I used a combination of spinach and mixed greens. Thanks for the onion hack!
Happy to hear that, Mary! Thank you!
I had this for lunch today. I used a bit of pure maple syrup instead of sugar. And just roasted my pecans. My fave recipe also!
BEST SALAD EVER!! It’s on our Thanksgiving menu. It’ll be just our family of 5 this year 🙁
On the bright side, more of this salad for me:)
It’s pretty much a “Mel’s Thanksgiving” this year- Thank you Mel!! ❤️❤️❤️
Thank YOU, Tami!! Happy Thanksgiving!
I have found that making it with romaine in place of spinach makes it CRAZY good. By far the best salad I have ever tasted. Thank you, Mel. You make me great.
I’ll try that!
Tempering the onions… I had no idea there was more too it than just “chilling them” I love red onions! As for the candied nuts. I’ve done the maple syrup nuts in the non-stick skillet and always had good luck. Now I have a new flavor to try! yay!
You totally got me hooked on the candied pecans in a salad from the last time you posted them….can’t wait to try this new way, I, too, have 50/50 success with the last method. Thanks, Mel, adding this into our Thanksgiving celebration!
I have loved all of your recipes, and every one has turned out except for the nuts on this salad. I had the sugar on medium-low heat and nothing happened for over 30 minutes while I was standing there occasionally stirring. This recipe says it should take a total of 30 minutes. Please instruct me to what I was doing wrong. I finally added a little bit of water and that seemed to do the trick.
Thanks for getting back to me!
They had $50 down for salad which I think would be difficult- but I think I could go to $75 or $100 if needed.
Yeah- bacon would be nice!
Hi Mel- I’m in charge of the salad for the neighborhood dinner at our church for 200.
Considering budget, etc I am contemplating doing a version of this salad but simpler-
Here a couple of questions-
Could I use a spring mix or romaine or does it need to be spinach or maybe it could be a combo of two or three? I know Costco has big bags of spring mix but their big bags of spinach are not baby spinach and the leaves seem too big.
Can I leave out the onions and bacon?
Do I dare try to do nuts by myself for that many or is there a way to buy them in bulk (probably not sweetened or toasted)-
I guess I’m just asking- what would you do to keep it simple, budget friendly but yummy!
Or is there a whole other salad I should try?
It will be served at a dress up dinner, they are carving turkeys and hams, serving with French green beans, small baked potatoes and rolls with a variety of Bundt cakes for dessert.
And how do I do the apples so they don’t brown?
As you can see- I am a newbie to big crowds- help!!!
Hi Sarah – yes, you can use spring mix. I think leaving out the bacon is a travesty because it is so delicious with the other flavors and helps balance the sweet tartness of the other ingredients. I think you could do the nuts – they could easily be done over a couple of days and kept covered in a cool, dry spot. You could cut the apples and put them in a big bowl with lemon water so they don’t brown and then just dry the off before using. What’s your budget?
Yum, I suggest tasting the dressing before adding. For my taste I added a tablespoon of sugar to the dressing to sweeten it. Also, to make it easier I used prepackaged honey roasted pecans and just skipped the roasting and sweetening step in the recipe.
I substituted a couple of things to cater to the family. Store bought raspberry vinagrette, pecan pralines and whatever apple was in the basket. It is great, will def make again.
The dressing was very bitter, inedible. I used a different dressing and the salad was a hit.
This salad is outstanding!
This was as amazing as you said it would be! The flavors work so well together! For our Thanksgiving gathering, one and a half recipes was the right amount for 35 people using this as a side dish. . . But I planned on 4 times the recipe. So needless to say, we have a ton of leftovers, which we’re very happy about around here! It’s delicious!
Also, the sugared nuts worked out great for me. . . I just took time to melt the sugar slowly, then tossed in the nuts, stirring constantly into they smelled toasted (didn’t toast them first) then let them dry on some parchment paper. I chopped up the cooled nuts later into small bits and we all love them.
Thanks Mel! Happy Thanksgiving!
Happy you loved this one, Meg! Thanks for taking the time to let me know!
When serving at a potluck, do you mix the salad and dressing or leave them seperate?
I mix it together when serving at a potluck type function.
The trick to the nuts is to add a tiny bit of water to the sugar. It works amazing!
Was a candied nuts tutorial ever posted? My sugar, I think, cooled in the 4 seconds it took me to grab my pan of toasted nuts and got really hard when I put the pecans in. Now it’s kind of hard and crumbly – definitely not a candied nut. Thanks for any help!
I haven’t posted a tutorial yet, but it seems like that part of the recipe has caused trouble for a lot of people. Sorry about that! I’ll try and add a note to the recipe and also get a tutorial or different variation posted soon.
Making this salad for Thanksgiving. How many servings in this recipe?
I absolutely LOVED this salad!! I made it for my family and they really enjoyed it!!!
Definitely making this again!!
I was wary at first because this salad seemed to ha many strange ingredients. But they all actually go together amazingly. The salad is fresh, sweet, Tangy and salty.
My family loved this salad. I was skeptical at first but it was amazing!
My husband asked me to make a spinach salad for dinner. You had the prettiest picture so I made yours, and my husband won’t stop thanking me. Hehe! I used pre glazed pecans and a raspberry vinaigrette. Total hit, and I’m not giving you credit
This really was a delicious salad. Thank you for sharing.
I really love this recipe. In fact, I’ve been a little obsessed. I think I’ve made it 4 times in the last 2 weeks. My only suggestion is to double the dressing recipe.
This salad is awesome! I brought it to a church gathering and it was the first salad gone. My husband overheard several people saying how good it was. I left out the bacon so it would be vegetarian friendly. I also used a premade glazed walnut/craisin mix.
I have made my own candied walnuts before, and this is the best tutorial for all of you struggling (as I used to):
Thanks, Jen! I have used this method successfully several times now, after mixed luck before I read your comment.
I love this salad!
Any wisdom on melting the sugar for the nuts? Temperature? Pan to use? I wait forever for it to melt and then in the matter of a few seconds it burns. Help!
I’m actually working on a tutorial for the nuts, Michelle (you aren’t the only one that had trouble). A heavy bottomed pan or skillet helps as well as moderating the heat lower (even though it takes longer).
Hint for nuts: toast nuts. Reduce Maple syrup, add toasted nuts, cook down, put on parchment paper to cool. Don’t touch! Break apart. Shiny and perfect!
Wonderful flavours. Made it tonight to serve with your cowboy pie. Perfect family dinner.
Hey Mel! This salad looks fab and I’m sure I’ll make it either way at some point, but I’m looking for a salad to go with Bbq in a few weeks…thoughts? Other food will be ribs, brisket, cornbread, cheesy potatoes, baked beans…I feel like the bacon in this salad could tie it right in. It seems like all my other really great salad recipes are either too summery or too fancy.
I think I’d go with this one: https://www.melskitchencafe.com/amazing-romaine-salad/
Thank you! That looks like a great option! 🙂
I made this salad to accompany your Italian Meatball subs for a party I hosted for my sister’s birthday in December. I expected everyone to love the subs but this salad walked away with the prize for most loved…delicious! I specifically came here for salad inspiration because you really do have the best recipes!! I also had trouble with the nuts but it didn’t even matter, all the other components were perfect. Tempered Onion = Life Changing! Thanks again!
Our new family favourite! Couldn’t get enough! I used pomegranate perils instead of dried cranberries/cherries and added more garlic! To die for!!
Edit to my post…
the candies nut recipe didn’t work out so I found one that did…
2 cups of your choice of nuts
3/4 cup Brown sugar
1 egg white whipped till frothy
1 tsp each cayenne and cinnamon for a spicy twist (optional)
In a bowl, Whisk egg white till frothy. Add remaining ingredients. In a preheated 225 degree oven, spread nuts evenly onto parchment lined baking sheet. Bake for 1 hour, turning over nuts every 15 mins.
Soooo good !
It´s rockstar good. You were right! I served it for xmas-dinner this year (I always have to make something new, which I heve never tried before, even with guests, though they say, you shouldnˋt) but everybody liked it very much. Thank you for sharing your recipe!
I used goat cheese instead of feta (husband’s preference) and topped it with toasted quinoa. Great meal. Wonderful blend of flavors.
I made this for Thanksgiving and it was great! I will definitely make this salad again. But like others, I had trouble with the walnuts. In light of some commenters’ difficulty, I made a test batch of walnuts before committing to putting this on my Thanksgiving menu. That batch went perfectly. But when it came time to make them for the actual salad for my guests, I had problems. (I was tripling the amounts, but would that have made a difference?) The first time the sugar formed lumps and never really melted properly. Then I tried again, with a better melt, but I could only get half of the walnuts in and had a lot of trouble stirring, then breaking up the huge clumps. I resorted to a hammer, but created a lot of dust. Other than the amounts, I can’t figure out what I did differently.
Yes, tripling could make a difference, especially with a “candied” recipe, but regardless, you aren’t the only one who has had issues. I’m in the process of getting a better tutorial up for the nuts!
Just made this, and liked it very much.
I tried melting the sugar as per the recipe and got nowhere. But I happened to have some simple syrup in the refrigerator, so tried toasting the walnuts in a skillet, then pouring a couple of tablespoons of the simple syrup over them, adding sugar and cayenne, and then just stirring over medium-high heat. The liquid in the simple syrup evaporated fast. Worked great!
Put Tablespoon or less of water in the sugar in the pan, while on the stove. Keep an eye on it. Reduce the heat. Give it time to melt.
This salad is one of our favorites! We plan to make it for Thanksgiving again this year. Thanks Mel!
So I’m attempting to make these nuts cause I was also curious that no butter was involved to liquify the sugar…do you not stir the mixture while it’s melting? I also found, as others mentioned, that the sugar would just clump and crystallize. Then I tried not stirring, but it looks brown…burned?…. also, do you use a stainless steel skillet, or non stick? Thanks! Love your site btw! 🙂
Hey Bethany – I’ve used a stainless skillet and a nonstick. I don’t stir the sugar while it is melting…I’ll try to get a video or better tutorial up for these pesky nuts!
What could be substituted for the nuts, as a granddaughter has a severe allergy.
I love your recipes!
You could just leave them out or try using sunflower seeds? Or pumpkin seeds?
Almonds work too…
This has become my “go to” salad on many occasions. Everybody loves it! I’ll often use mixed greens as well as spinach. I always have the dressing mixed up in my refrigerator to use on other salads. Thanks Mel!
Glad you love it, Deb! It’s my go-to salad, too!
I am another who would greatly benefit from a video tutorial on the candied walnuts! I have just finished two attempts and neither are what I would call a great success. My problems are similar to others’. The white sugar starts melting but it clumps up into little chunks instead of becoming a smooth liquid. In the first batch, when it started getting clumpy, I stopped stirring it because I was thinking perhaps stirring was letting parts of it cool prematurely and it was causing the clumps. When I left it alone, the clumps started liquifying, but once I added the nuts the sugar wouldn’t coat them evenly and got really thick and hard to stir.
On the second batch, I used medium heat and added the sugar and walnuts together at the beginning. I stirred this batch constantly. After what seemed like forever, the sugar finally started melting, but it still wasn’t turning into a smooth liquid. It coated the nuts more evenly than the first attempt, but the coating is bumpy! Not smooth and golden brown like all the photos. I know this must be user-error since this exact method for candied nuts is used in many recipes. I just can’t figure out what part I’m doing wrong.
Darn, Megan! I don’t like to hear that it’s not working out. Let me try to get a little video together.
This is a wonderful and flavorful salad. I did omit the sweet walnut crunch topping only because I had none at home. I sprinkled pine nuts on instead. I ate what I’m sure amounted to two helpings. I would definitely make this again.
Loved it but will us honey instead of sugar next time. All other ingredients make a nice combination.
I was so anxious to try this salad! I did have a problem with the sugar melting though. I was careful to put the burner onto med low heat and I stirred constantly. My sugar never liquified. Some of it melted a bit but it just clumped together and never finished melting. I used a non stick pan so i thought that I would try it in a regular pan. No luck there either. So I ended up carmelizing with brown sugar and butter and put just a bit of cayenne pepper in that. I hope that it turns out for me. Any suggestions on what I might have done wrong?
Hmmm, I’m not sure, Sharlene! I think I’m going to try and put together a video tutorial of this step to help people. I’ll keep you posted!
I made this salad to go with our Super Bowl menu. Our daughter-in-law had a baby in the early morning & I sent dinner for her & my son & she loved the salad! In fact when she was home from the hospital, I asked her what I should make to take for their dinner one night & she said anything as long as it has that good spinach salad!! So I did
That’s awesome – and congrats to your son and daughter-in-law!
This was fabulous!! I didn’t have craisins, but added some grapes, sliced in half and about 3 or 4 strawberries, quartered. Squeezed some fresh lemon over those and the apples. Some seriously good eats, here! 5+ stars =) Thank you for this recipe!!!
Just made this for lunch. It might just be my new favorite salad ever. And I didn’t even put the nuts in it. I’m so making this every chance I get. Thank you!
this salad never comes up when I search for salad. It is my favorite.
Love this salad. Thanks for all your yummy recipes!
this looks like a great salad……….but………..I had to give up making salad with our Thanksgiving dinners as NO one ate the salad……….so I went to a few fresh veggies on tray with pickles, olives, etc……they will take some of that.
SO……I will put this salad on my holiday list perhaps for Christmas or Easter.
I made this salad last night. It was wonderful!! Thank you for the recipe!!
I made this tonight and subbed Trader Joe’s goat cheese with honey. This salad is just outrageous! Thank you!
I made this yesterday to go with slow cooker chicken philly sandwiches. Both are delicious, but this salad was a hands down winner around the table. My husband, the man who grew up on iceberg lettuce and the three salads in a week is pushing his limits guy, took one bite and said, this salad is Great! He had two helpings!! Don’t think that has EVER happened with a salad in the 21 years we’ve been married. But, come on, bacon and feta…it’s gonna be good. 🙂 Thanks, Mel!
This is the most amazingly, unbelievably delicious salad. And I almost never say that about green salads. I just made it for my family for a Christmas gathering and everyone adored it. Many, many compliments! Thanks so much for this one!
I love this list of ingredients! One annoying question, though: can I sub anything for the red wine vinegar? Thank you!
Probably – you might try another type of vinegar that you like the flavor of.
I want to make this salad for Thanksgiving to take along to someone else’s house. Will have to feed about 30. How much should I make? Triple recipe? More?
Also, can I make the sugared nuts ahead too? Or just the dressing? Help!!
Sure, you can make the nuts and the dressing ahead of time. I’d probably triple the recipe for 30 people.
I’ve made this salad twice now….once for just my lunches and again for a group dinner. It was definitely a crowd-pleaser! The nuts were the only “tricky” part to this recipe. Trying to get them all evenly coated, without chewy or rock-hard results. Fine line to get them to that thin crackly coating…. I guess I just need to practice more!
This is a fabulous salad that I will be making again. I did, though, have trouble with the nuts. I will have to find a different technique for sugaring them. Thanks so much!
I am trying to make the sweet spicy nuts and having trouble. I read the recipe to have 1/3 cup sugar pinch of salt and pinch of cayenne. Heat over med-low. Umm….does sugar eventually melt? Does it need water? Egg white? Anything? Am I missing something?
You don’t need any additional water or other ingredient. It takes several minutes but the straight sugar will begin to melt over medium-low heat. If you are watching it carefully, you can increase the heat to medium – just take care that the sugar doesn’t burn. It will melt and liquefy around the nuts.
So do you put the nuts in when it still looks sugary or do you wait until it liquifies? It is a mystery to me that sugar over low heat will liquefy.
I am making this salad for Thanksgiving for my big (36 people) extended family. I know recipes from Mel are always delicious!
I usually wait and put the nuts in when it is mostly melted. Did it work out??
Yes! It was fabulous and everyone loved it. What a delicious salad!
I always use pure maple syrup and a little salt after I toast my pecans. Healthy option to sugar. And comes out salty sweet as well.
Just made this and it is delicious! The finished salad is large and I only used 12 of the 16oz of spinach it called for! So glad I did not double this recipe, it will easily feed 10-12 as a side dish
This looks delicious. Question…I am allergic to pecans and walnuts…are their any other nut that could be used as a good substitution?
Rachelle – I think slivered or sliced almonds would work really well.
I made this salad when you first blogged about it…it is perfect! I love it. I am going to try the wrap idea from kas above…I bet that would be wonderful too.
I made this tonight and used blue cheese instead of feta because that’s what I had on hand and used strawberries instead of cranberries because I had to use them up and it was delicious. However I would like to say, I wouldn’t use blue cheese again because it was too overpowering but definitely going to make this at a dinner party!
This was so delicious I wanted to cry! Thank you for your recipes!!!!!! I use your blog to cook dinner every night!
This salad….HEAVEN ON A PLATE. We’ve had this 3 days in a row. After the first time I made it, I immediately sent the link to my foodie friends. I also made this into a wrap by adding rotisserie chickien. So yummy!
I made this salad for a ladies’ lunch and it got rave reviews. Amazing combination of textures and flavors. Next time I would add a little more cayenne to the nuts for my family. Thanks for your efforts to help us make healthy eating more exciting.
Thanks for the recipe! I made it for my husband and I for lunch today and it’s delicious! The vinaigrette will be my go to dressing as it was perfect and I always have those ingredients in my pantry.
This is one nice salad!
I made this for dinner tonight and it was a huge hit even with my kids! With the nuts, I cut out the step of toasting them in the oven and instead added them to the saucepan with the sugar and spices. As the sugar melted, the nuts were coated evenly and were quite delicious. My 3 year old was willing to eat the whole plate of candied pecans. 🙂
This salad is amazing! I made it last night along with your tender grilled pork chops. My husband rolled his eyes because he hates salad, but he ate every bite. And when I offered him a red velvet cheesecake brownie for dessert, he passed it up- for MORE SALAD! 🙂 Thank you for this wonderful addition to our lives!!! PS. The pork was fantastic too!
I just made the sugar coating for the pecans. All the nuts stuck together and the coating is really chewy. Is it supposed to be like that? I was careful not to let the sugar burn or bubble. Any suggestions? They taste great but thought it would be different. Not so sticky. Thanks for all your recipes. They are great!
Patti – darn! No, the sugar coating should be crisp and crackly once it hardens, not chewy. Do you think you might have needed more nuts to sugar ratio? That helps sometimes so that there isn’t an excess of sugar.
Hi Mel! I made this salad tonight and the family loved it! I do too and will be making it often! Thank you so much for all of your great recipes. I never go wrong making the food you suggest. Always great!
Thanks for the great salad idea. I’ve been stuck in spinach salad rut for awhile (baby spinach, strawberries, feta, sunflower seeds – I can’t eat nuts, and balsamic vinegar), so this salad is the perfect solution to get out of it. I can’t wait to make it for dinner one night this week.
I made this salad today (along with your Creamy Chicken and Wild Rice Soup & Chocolate Toffee Shortbread Squares) for a dozen people. Everyone raved and said what a good cook I am. 🙂 You are my new favorite cookbook! Thank you for sharing your yummy recipes!!
Mel you are the best! I’ve made one of your meals every night since I discovered your blog this past Halloween. My family could not be happier with me! Plus following your recipes has cut out the processed foods I was used to cooking with, which has made a pretty significant change in our health!
I just have one tip for this salad. I love spinach and I make a killer Spanikopita. I learned through a Greek friend of mine that spinach needs to be chopped in order for spicies, dressing, etc to adhere to them. If you just lightly chop the fresh spinach your yummy salad dressing will coat to the spinach leaf. It makes for an even yummier salad!
Thanks for helping my little family!
Such a great tip, thanks, Tori!
Spinach is almost always in my fridge, I like it so much . And I like the sweet version a lot.
I’m not a huge fan of salads either, but this is the only kind I love! A bit of everything yet simple to put together, and with nuts in it! Kim in MD, she’s a landmark in your blog, that first comment in so many posts! Yeah, we all could do with a Kim in our food bloggers lives.
This looks right up my alley, yum! Can’t wait to try it! I have had the same problem with raw red onion so I’m excited to try your tip. Another way I’ve tried to tone down the raw onion is instead of slicing it IN my salads, I throw a little (less than you’d use if you were slicing it) in when I make my salad dressing and blend it good. Works like a charm. 🙂
I forgot to mention that I sometimes substitute a mild goat cheese, mild bleu cheese or Gorgonzola for the feta. If you like those cheese, it’s equally as delicious!
I’ve been thinking about you and hoping you and your family are managing well in these sub-zero temps. I stopped by to see what you’ve been up to and surprise- you posted this delicious salad! Awwww…you made me smile, Mel! Great food and entertaining has always been my passion, and I am always thrilled to share recipes with you and help with your menu planning! You can call me anytime, This salad is a family favorite, and is a must at Thanksgiving and Christmas. It is a gorgeous salad, as is your photo of it. Thanks so much for the shout out. Stay warm!
I make a salad very similar to this and everybody raves about it all the time. I just wish I had the desire to eat MORE salad in these frigid MN temps — I know I SHOULD, but I just can’t bring myself to eat something cold! Pass the queso!
Ohhhh! This is just the salad I need this week. Thanks so much for posting it Mel. It looks divine!!!
I’m sure the salad is amazing…but that is an awesome picture. Oh yes, and I just watched your new video. You are adorable.
This looks SOO delicious! I will definitely make it soon!
If I can’t decide what to make, I come straight to your blog!
I thank you…my hubby thanks you!
I love salads like this! Definitely a good way to spice up lunch!
I enjoy a good salad! I cant wait to try this out. If its anywhere near as good as your taco salad, I’ll be one happy lady!! If I could make one request: more dressing recipes! I’m always looking for good vinegarettes/dressings- but they seem hard to come by lately. I truly dislike throwing pre-made bottled dressing in my shopping cart 🙁
This comes very close to my favorite salad. Which will be going up on my blog in the near future. Tasty indeed. We definitely like a lot of the same dishes.
Looks amazing. My mouth is watering.
This looks amazing! I love everything that is on this salad. I will be making it for work this week and pinning it to my Pinterest for later on as well. I’m trying to go more Paleo and this may help (minus the feta cheese and bacon) but baby steps to Paleo.
P.S. I’m new to your blog & consider me a follower! I’m a few blogger and enjoy friends, check out Boarding Together.
I make a salad just like this but the dressing is a maple-cider vinaigrette. It has maple syrup, apple cider vinegar and oil, Dijon mustard and salt and pepper. Super simple but delicious!!!
Thank you so much, Kim, for your tenacity and willingness to share good things with others. And, yes Mel, everyone needs a friend like Kim in their life and that is what you are to so many of us. (Again, thanks Kim, for your willingness to share – maybe you can mentor/encourage others concerning the virtue of sharing “friends”. 🙂 :-)) This salad is so eye appealing with excellent nutritional value and tasty ingredients. I’m excited to make it for family and friends. Mel, as always, LOVE your descriptive, humorous writing!