Autumn salad gets its sweet-tart finish from a Blood Orange Olive Oil and Maple Dark Balsamic vinaigrette. It’s a bright bite alongside the richer dishes that turn up in fall.

Dressing:

• 1/4 cup Rocky Mountain Olive Oil Blood Orange Infused Olive Oil
• 1/4 cup Rocky Mountain Olive Oil Maple Dark Balsamic Vinegar
• 2 teaspoons dijon mustard
• 1 teaspoon finely chopped garlic
• 1/2 teaspoon Grind Spice Co Bacon Salt

Salad:

• 5 slices thick-cut bacon, cut into 1" pieces
• 1/2 cup chopped pecans
• 1 tablespoon brown sugar
• 8 cups fresh spinach leaves
• 2 cups shredded red cabbage
• 1 apple or pear (thinly sliced)
• 1/2 cup thinly sliced onion
• 2/4 cup shredded cheddar cheese

Directions:

Combine salad dressing ingredients in a small bowl, beat with whisk until well mixed. Refrigerate until serving

Cook bacon pieces in skillet over medium-high heat until crisp. Remove from heat, drain fat,and immediate add pecans and brown sugar to skillet (while still hot). Stir together with bacon pieces until well mixed. Set aside.

Place salad ingredients in a large bowl. Drizzle half the dressing over salad, toss to coat. Sprinkle with topping mixture. Serve immediately with remaining dressing. 

YIELDS 10

45 min Prep Time

55 minTotal Time

200 Calories