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Give your next spinach salad a refreshing upgrade with HoneyBell oranges and strawberries, sprinkled with chopped pistachios, and drizzled with a warm bacon salad dressing.
Cushman's HoneyBells are the perfect companion to sweet strawberries in this version of the classic spinach salad. HoneyBells are juicy and sweet with less acidity than a navel orange, and vibrant flavor will shine in any dish.
This salad is easy to make and is great as a light lunch, dinner, or as the stunning centerpiece to any brunch spread.
HoneyBell, Strawberry and Spinach Salad with Warm Bacon Citrus Dressing
Ingredients
- For Salad
- 4 slices thick cut bacon
- 8 cups fresh baby spinach (rinsed and dried)
- 2 HoneyBells (or orange alternative, peeled, segmented and membrane juiced)
- 1 ½ cups sliced strawberries
- 1 cup sliced white mushrooms
- 12 cup thinly sliced red onion
- 12 cup rough chopped shelled pistachios
- For Dressing
- 14 cup bacon fat
- 14 cup HoneyBell juice (or orange alternative)
- 12 cup champagne vinegar
- 1 tablespoon honey
- 12 teaspoon kosher salt
- 12 teaspoon fresh cracked pepper
Instructions
- For Salad
- In a large skillet, fry the bacon until crisp.
- When cooked, transfer to a paper towel-lined plate to cool.
- Pour the bacon fat into a small saucepan and set aside.
- In a large serving bowl, add the spinach, orange segments, strawberries, mushrooms, and onion.
- Toss to combine all ingredients.
- For Dressing
- Heat the bacon fat over low heat and whisk in the HoneyBell juice, vinegar, honey, salt, and pepper until well combined.
- Pour the dressing over the salad and toss to combine.
- Crumble the bacon over the salad and sprinkle with the pistachios and serve immediately.
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Notes
If making the salad in advance, be sure to make the dressing right before serving. Do not dress the salad in advance as it will wilt the spinach.
