Spinach Salad with Bacon, Blue Cheese, Pecans, and Cranberries Recipe

Name: Spinach Salad with Bacon, Blue Cheese, Pecans, and Cranberries
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound thick-sliced bacon strips, cut into 1/2-inch cubes; 4 ounces Danish blue cheese, crumbled; 1/4 cup buttermilk; 1/4 cup sour cream; Dash hot sauce; Kosher salt; Freshly ground black pepper; One 12-ounce package baby spinach leaves; 1/2 medium red onion, thinly sliced; 1 cup dried cranberries; 1 recipe Spiced Pecans (recipe follows); Nonstick vegetable spray; 1/4 cup light-brown sugar; 1 tablespoon olive oil; 1 tablespoon balsamic vinegar; 1 cup pecans; Pinch cayenne pepper

Servings: persons

1/2 pound thick-sliced bacon strips, cut into 1/2-inch cubes
4 ounces Danish blue cheese, crumbled
1/4 cup buttermilk
1/4 cup sour cream
Dash hot sauce
Kosher salt
Freshly ground black pepper
One 12-ounce package baby spinach leaves
1/2 medium red onion, thinly sliced
1 cup dried cranberries
1 recipe Spiced Pecans (recipe follows)
Nonstick vegetable spray
1/4 cup light-brown sugar
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1 cup pecans
Pinch cayenne pepper

1
Fry the bacon in a medium skillet over medium heat until brown and crisp.
2
Using a slotted spoon, transfer the chopped bacon to a paper towel-lined plate, and set aside to cool.
3
To make the dressing, use a fork to mash the blue cheese in a medium bowl.
4
Whisk in the buttermilk, sour cream, hot sauce, and salt and pepper to taste.
5
To make the spiced pecans, place a 12-inch square of foil on a baking sheet, and spray the foil with nonstick vegetable spray.
6
Heat the brown sugar, olive oil, and balsamic vinegar in a large skillet over medium heat, stirring, until the sugar melts and the mixture bubbles.
7
Add the pecans and the cayenne, and stir until the nuts are well coated.
8
Transfer the nuts to the foil, spreading them out, and allow them to cool completely (they will harden and dry).
9
Combine the baby spinach, red onion, dried cranberries, bacon, and spiced pecans in a large bowl.
10
Toss the salad with the creamy blue-cheese dressing just before serving.

1003

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1/2 pound thick-sliced bacon strips, cut into 1/2-inch cubes, 4 ounces Danish blue cheese, crumbled, 1/4 cup buttermilk, 1/4 cup sour cream, and more.

Yes, Spinach Salad with Bacon, Blue Cheese, Pecans, and Cranberries falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Spinach Salad with Bacon, Blue Cheese, Pecans, and Cranberries

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