Gina's Spinach Salad with Spiced Pecans

Total Time:
25 min
Prep:
20 min
Cook:
5 min

Yield:
5 servings
Level:
Easy

Ingredients
  • Spiced Pecans:
  • 2 tablespoons unsalted butter
  • 1 teaspoon ancho chili powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • Freshly cracked black pepper
  • 1 cup pecan halves
  • Spinach Salad:
  • 2 teaspoons Dijon mustard
  • 1 small shallot, minced
  • 3 tablespoons balsamic vinegar
  • 3 tablespoons olive oil
  • Pinch sugar
  • Kosher salt and freshly ground black pepper
  • 1 (5-ounce) package prewashed baby spinach
  • 4 slices bacon, cut into 1/4-inch pieces, fried crisp
  • 4 ounces crumbled blue cheese
  • 1 cup halved cherry tomatoes
Directions

Pecans: Melt the butter in a large skillet over medium-low heat. Stir in all the spices and the pecans. Stir and toast the pecans for about 5 minutes. Transfer them to a plate to cool.

Salad: Whisk together the Dijon mustard, shallots, and balsamic vinegar in a small bowl. Drizzle in the olive oil in a continuous stream, whisking to emulsify. Season with a pinch of sugar, and salt and pepper, to taste.

Add the spinach to a large serving bowl. Toss the greens with the prepared dressing, the bacon, blue cheese, cherry tomatoes and spiced pecans.


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    This recipe is featured in:

    Fall Produce Guide