Spring Apple, Bacon, & Goat Cheese Salad with Manuka Honey Vinaigrette
The best salads make use of different textures and flavors, pulling together simple ingredients for a nutritious and satisfying meal. This spring apple, bacon, and goat cheese salad uses core ingredients like spinach, pecans, and cranberries and is super easy to assemble. The dressing uses olive oil as the base —Plus a dose of antibacterial properties— from Taylor Pass Manuka Honey for added sweetness and immunity. Acidity comes to play in two different routes thanks to lemon and apple cider vinegar. Although the shallot adds a pungent punch, it shouldn’t be overwhelming: That’s why we soak the shallot in the vinegar before mixing up the rest of the dressing! Dijon mustard and fresh dill lend a nice sharpness against other subtle flavors.
A simple bed of spinach or mixed greens of choice is easily dressed up with sweet apple, crunchy candied pecans, and crisp bacon to put this together. A softer texture comes by way of goat cheese, and chewiness via the cranberries. These ingredients meet for a tasty, textured salad that’s perfect as a small lunch or alongside dinner. And you can certainly make it ahead of time and toss with the dressing right before serving for even more convenience— it's a time saver when you just need a quick, healthy bite to eat. Let the mouthwatering commence!
- 1 shallot, finely minced
- ¼ cup apple cider vinegar
- ½ lemon, juiced
- 2 tbsp dijon mustard
- 1 tbsp fresh dill, minced
- 1 tbsp Taylor Pass Honey
- ⅓ cup olive oil
- 4-6 cups baby spinach or mixed greens
- ½ cup candied pecans
- ¼ cup dried cranberries
- 6 slices cooked bacon, crumbled
- ¼ cup goat cheese, crumbled
- 2 tbsp fresh chives, chopped
- In a small bowl, mix the shallot and apple cider vinegar. Let sit for about 10 minutes.
- Add the lemon juice, dijon, dill, honey, and olive oil. Mix until well combined & set aside.
- In a large bowl combine the spinach, apple, pecans, cranberries, bacon, goat cheese, and chives.
- Drizzle on desired amount of dressing, toss, and serve immediately.
- Store the remaining dressing covered in the refrigerator for up to a week.