HoneyBell, Strawberry, Spinach Salad With Warm Bacon Citrus Dressing

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

PREP TIME: 15 minutesCOOK TIME: 15 minutesTOTAL TIME: 30 minutes

SERVINGS

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Ingredients

For the 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 the 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

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Instructions

For the salad
1
In a large skillet, fry the bacon until crisp.
2
When cooked, transfer to a paper towel-lined plate to cool.
3
Pour the bacon fat into a small saucepan and set aside.
4
In a large serving bowl, add the spinach, orange segments, strawberries, mushrooms, and onion.
5
Toss to combine all ingredients.
For the dressing
1
Heat the bacon fat over low heat and whisk in the HoneyBell juice, vinegar, honey, salt, and pepper until well combined.
2
Pour the dressing over the salad and toss to combine.
3
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.