adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Spinach Salad with Roasted Grapes and Warm Bacon Vinaigrette
0 Likes
Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Spinach salad with grapes, feta, walnuts, bacon, and warm bacon vinaigrette.
Ingredients:
  • For the salad
  • 2 cups seedless red grapes
  • 1 teaspoon extra virgin olive oil
  • Salt, to taste
  • Ground black pepper, to taste
  • 1/2 cup raw walnuts
  • 8 slices bacon, cut into 1/2 inch pieces
  • 6 cups baby spinach, long stems removed
  • 3 ounces crumbled feta
  • For the warm bacon vinaigrette
  • 1/4 cup reserved bacon grease
  • 1/4 cup shallot, finely chopped
  • 1 teaspoon Dijon mustard
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
Instructions:
  • Preheat the oven to 375℉ and line a rimmed baking sheet with parchment paper.
  • Coat grapes in a flavorful mix: Combine grapes with extra virgin olive oil, salt, and black pepper in a bowl. Lay grapes on a parchment-lined baking sheet.
  • Roast grapes in the oven at 400°F for 15-20 minutes until they are wrinkled and starting to bubble. Remove them before any grapes burst to maintain their texture.
  • Toast the walnuts in a large dry skillet over medium heat, stirring constantly until warm and fragrant, for about 5 minutes. Remove from skillet and set aside.
  • Cook the bacon in the skillet you used for the walnuts over medium-high heat. Stir occasionally until crispy and browned, approximately 10 minutes. Transfer cooked bacon to a paper towel-lined plate using a slotted spoon to remove excess grease. Keep the remaining bacon drippings in the pan.
  • In a small saucepan over medium heat, warm 1/4 cup of bacon drippings. Sauté the shallot until translucent for 2 to 3 minutes. Whisk in the Dijon mustard, apple cider vinegar, sugar, salt, and black pepper. Cook for 3 to 5 minutes until the vinaigrette thickens. Adjust seasoning as needed. When it coats the back of a spoon, transfer the warm vinaigrette to a bowl or jar.
  • Create a vibrant salad presentation: Lay out the delicate baby spinach on a platter or in a bowl. Arrange the roasted grapes, bacon, walnuts, and feta on top. Drizzle half of the warm vinaigrette over the salad, mix gently, and serve promptly. Present the remaining vinaigrette on the side for extra flavor.

Similar Recipes