Easter is next week, so I wanted to share one more recipe that would be a great addition to your holiday spread. This salad is so light, but full of freshness and flavor. It comes to gather in less than 30 minutes and will work well with anything you want to serve it with (or even as a light meal on its own).
Blueberry & Bacon Spring Salad
Ingredients
- 5 strips thick cut bacon chopped
- 5 oz baby spinach washed and dried
- 5 oz arugula washed and dried
- 6 oz fresh blueberries washed and dried
- 4 oz goat cheese chèvre
For the vinaigrette
- 2.5 tbsp olive oil
- 2.5 tbsp honey
- 2 tbsp dijon mustard
- 2 tsp lemon zest
- 2 tbsp lemon juice fresh squeezed
- 3 tbsp bacon grease warm
Instructions
- In a pan on medium heat cook the bacon, rending the fat from it. Remove from the pan into a bowl lined with paper towel to drain. Remove the pan from the heat and allow the bacon grease to cool for about 10 minutes.
- Make the dressing by whisking together the olive oil, honey, dijon mustard, lemon zest and lemon juice. Once the bacon grease is cooled, add it to the dressing and whisk together until uniform (if the dressing becomes clumpy, microwave it for about 10 seconds to warm the bacon grease back up).
- In a large bowl, toss together the greens. Top with the cooked bacon, blueberries, and crumbled chèvre. Pour the dressing over top and toss together to combine evenly. Serve immediately.
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We’ve made this recipe a half a dozen times now and love it! Quick and easy!
When we have extra time, we include sauteed onions.
I made this recently and it is amazing!!!!! Had some ingredients left over and made it again for my lunch. I love new recipes, please keep ’em coming.
We add grilled chicken, and it’s become our new favorite dinner. Thanks for the killer recipe!
Could not have been better just wonderful. I have copied 6 tomes and given a to my family and friends.
So good!! We tried it for our Easter dinner tonight and it was a hit! I forgot to save my bacon drippings so I just used a little more olive oil and my Dijon was a coarse kind but it was still so yummy! Thanks for sharing this recipe!
This might possibly be the best salad I’ve eaten in a long time! Sooo good! A definite crowd-pleaser. And so easy to make. I cut the bacon before cooking it which made it even easier. Thanks for sharing this one!
Yum! Made this tonight exactly as recipe called. So fresh and springy. Loved the lemon with the other flavors. My whole family ate it as the main dish and loved it. Hubby added chicken.
Love this! So fresh and easy! I subbed blueberries with dried cranberries and added some crushed walnuts. Perfect salad for dinner, already planning to make it again tomorrow!
Looks/sounds delicious! Can’t wait to try making it. We’ve loved every recipe we’ve tried of yours. I love the wood bowls – mind sharing the source? Thanks!
How would this dressing do refrigerated in a container? Not well because the back grease will clump up?
You could store it in the fridge – you’d just need to warm it up and whisk it again before adding it to a salad.
How many servings is this (as a salad course, not main)? Thanks!
8 servings. Could be stretched out to 10.
Oh I’m making this for sure!
Looks delicious Chris! I will be trying this week. Do you have any recommendations for a substitution for the goat cheese?
You could try feta. Not as good a pair in my opinion, but would still be good.