Autumn Spinach Salad with Warm Vinaigrette

We can’t think of a better way to kick off the autumn harvest than with a salad that’s equally fresh as it is comforting. Made with rich maple syrup, crisp bacon and savory mission figs, this decadent spinach salad can take a place on our table any day.

  • Photo by CookingForKeeps.com

    Photo by CookingForKeeps.com

  • Photo by CookingForKeeps.com

    Photo by CookingForKeeps.com

  • Photos by CookingforKeeps.com

    Photos by CookingforKeeps.com

  • Photos by CookingforKeeps.com

    Photos by CookingforKeeps.com

Autumn Spinach Salad with Warm Vinaigrette

Servings: 4

Print Recipe

Ingredients

  • ¼ cup olive oil
  • ¼ cup brine from pickle jar
  • 2 Tbsp. maple syrup
  • 1 Tbsp. honey mustard
  • 6 cups baby spinach leaves
  • 4 Vlasic® Farmer’s Garden® Kosher Dill Pickle Spears, finely chopped
  • ¼ cup vegetables from the jar, finely chopped
  • 2 cup dried mission figs or prunes, chopped
  • 4 slices bacon, crisp-cooked and crumbled
  • ¼ cup toasted pecans, chopped

Instructions:

  1. Combine olive oil, brine, maple syrup and honey mustard in small saucepan. Bring to a boil over medium heat. Remove from heat.
  2. Place spinach, pickles, vegetables from jar and figs in salad bowl. Drizzle with warm dressing and toss to coat. Sprinkle with bacon and pecans.
Vlasic

About the Author:

Seventy years ago, pickling pioneer Joseph Vlasic used fresh, locally grown cucumbers, herbs and spices to create unique pickle recipes that have been shared for generations. Today, we’re savoring that same simple concept with our Farmer’s Garden pickles, in a celebration of authentic, flavorful foods.

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