Vermont Spinach Salad
Vermont Spinach Salad combines fresh spinach, crisp bacon, sweet apple, and sharp Cheddar with a warm maple vinaigrette, perfect for a hearty, flavorful, and satisfying meal.
Ingredients
Instructions
- Wash, dry, and stem spinach and place in a serving bowl.
- Cut the apple in half; cut each half into 1/2-inch chunks and add to the spinach.
- Chop the hard-boiled egg and crumble the cooked bacon, then add to the spinach.
- Toss until evenly distributed.
- Add grated Cheddar cheese and toss again.
- In a small saucepan, whisk together maple syrup and 1/3 cup cider vinegar.
- Taste and add 1 to 2 more tablespoons of vinegar, if desired.
- Add kosher salt and freshly ground black pepper to taste.
- Heat the dressing until warm.
- Pour warm dressing over the spinach mixture; toss and serve immediately.
Tips & Substitutions
For added texture, consider using toasted nuts such as pecans or walnuts in place of bacon, which also makes the dish vegetarian. If you're short on time, pre-washed spinach can save you some prep. Adjust the sweetness of the dressing by varying the maple syrup; for a tangier flavor, add a touch more cider vinegar. This salad is a great complement to hearty dishes like Sugar Cured Ham.
Serving Suggestions
Serve this Vermont Spinach Salad as a light lunch or as a side dish at dinner. It pairs beautifully with grilled chicken or fish, as well as hearty American recipes like All American Clam Chowder. For a complete meal, consider pairing it with crusty bread or a simple cheese platter.
Storage & Reheating
Store leftover spinach salad in an airtight container in the refrigerator for up to 2 days. The dressing may cause the spinach to wilt, so consider storing it separately and adding just before serving. To refresh the salad, toss with a bit more fresh spinach and dressing when ready to eat.
Nutrition & Diet Analysis (per serving)
Each serving of Vermont Spinach Salad contains roughly 274 calories, with 7g protein, 50g carbohydrates, and 7g fat. It is a good source of dietary fiber (18% of the Daily Value), iron (15% of the Daily Value), and protein (14% of the Daily Value). Note that it is relatively high in sodium, at 1631mg per serving (71% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this salad ahead of time?
While you can prep the ingredients ahead, it's best to assemble and dress the salad just before serving to keep the spinach fresh and crisp. If you want to prepare components in advance, chop the apple and boil the egg a day earlier, storing them separately in the fridge.
What can I substitute for Cheddar cheese?
If you prefer a different flavor, try substituting with crumbled feta or goat cheese for a tangy twist. Alternatively, a mild Monterey Jack or Swiss cheese can work well for a creamier texture without overpowering the other ingredients.
Is there a vegan version of this salad?
Yes! To make it vegan, omit the bacon and hard-boiled egg, and use a plant-based cheese alternative along with a dressing made from balsamic vinegar mixed with a bit of maple syrup for sweetness. Add roasted chickpeas for protein and crunch.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).