warm autumn spinach salad

warm autumn spinach salad

On the rare occasion, as a kid, we went to TGI Friday’s for dinner as a treat.

My mom would order the warm spinach salad and I had a chicken quesadilla (exciting!).

To this day, I distinctly remember that salad being really strange. Why on on Earth would anyone want to eat a pile of spinach with raw mushrooms and warm dressing?!

Luckily, tastebuds evolve.

After spotting some good-looking spinach at the market recently, I was in the mood to create an autumn-inspired salad.

Normally, I buy organic baby spinach in the bag. It’s tender, always available, and super easy to add to any meal. But the spinach I found (sans bag) was a deep, mesmerizing emerald color- I had to have it.

Ingredients

  • 1 smal acorn squash, sliced into rounds with seeds intact
  • olive oil, to coat
  • 4- 5 slices of applewood smoked bacon, roughly chopped
  • dollop of apricot jam
  • 1 tsp whole grain mustard
  • 1 tsp apple cider vinegar, plus more to taste
  • olive oil, as needed
  • 1 bunch of fresh spinach, or 1 bag of baby spinach
  • 1 red apple, sliced
  • crumbled stilton cheese, to taste
Read the whole recipe on The Clever Carrot