Apple and Spinach Salad

Apples, mushrooms and toasted pecans on a bed of spinach are topped with a warm apple cider, maple syrup and bacon dressing.

Makes 4 servings.

Variety Tip: For best results, use Ontario Cortland, Crispin, Empire, Golden Delicious, Idared, Jonagold, McIntosh, Gala, or Honeycrisp apples.


4 slices bacon, cut into small pieces 4 slices
1 small onion, diced 1
1 lb mushrooms, sliced 500 g
1/4 cup apple cider vinegar 50 mL
1/4 cup maple syrup 50 mL
Salt and pepper, to taste
8 cups torn spinach leaves 2 L
2 Ontario apples, thinly sliced 2
1/2 cup toasted pecans 125 mL


Prepare the dressing:

In large skillet over medium-high heat, cook bacon until desired crispness; remove with slotted spoon and set aside. Add onion and mushrooms to bacon drippings; cook, stirring frequently, for 5 minutes or until onions are soft.

Stir in apple cider vinegar and maple syrup; boil 1 minute. Season with salt and pepper.

Prepare the salad:

Place spinach, apples, pecans and bacon bits in salad bowl or arrange on individual salad plates. Toss salad with warm dressing or spoon over salad on plates. Serve immediately.