Bacon Berry Wilted Salad

It’s officially fall which means soups, chili’s and never to early to think of Thanksgiving recipes. Yep, I said it Thanksgiving. It’ll be here before you know it and don’t you want to try a new recipe out for it? I think it’s fun to add a new recipe in with the classics. Bonus if it can be healthier. 

That is where this recipe was born. It’s an easy side dish, but it looks phenomenal and tastes off the hook delicious. When it comes to the holidays or hosting any dinner event, you want to wow your guests but not every dish can be a hard, complicated matter. So I decided to make that for you.

It’s full of bacon, dried cranberries, sliced almonds and spinach. It’s not technically a salad in the traditional sense by any means. But it’s also not a normal cooked spinach side dish either. It’s fancy AF. And that’s how you’ll feel serving it.

I used some applewood smoked bacon and it add to the flavor of the dish really well, but you can use any bacon you prefer.

Happy Cooking – Maria

Bacon Berry Wilted Salad
Course: Side Dish
Servings: 4
Author: Maria
  • 3 lbs Spinach
  • 1/2 lb Bacon
  • 1/2 yellow onion finely diced
  • 2 cloves garlic minced or grated
  • 1/2 c sliced almonds
  • 1/2 c dried cranberries
  • fine sea salt to taste
  • black pepper to taste
  1. Fry the bacon, and remove to a paper towel lined plate to drain and cool. 

  2. in the same skillet you fried the bacon in, add the onion and garlic and cook til the onion is translucent. Should be about 5 to 7 minutes over medium heat.

  3. Add the spinach in the pan and allow to cook down. You can cover to speed the process up. You may also need to add half the spinach, allow it to reduce and then add the rest.

  4. Once all the spinach is reduced, add the almonds and dried cranberries. Stir to incorporate. 

  5. Chop the bacon into bite size pieces or crumble it. Then add it to the pan. Season with salt and pepper. 

  6. Allow to cook for 3 to 4 minutes to allow the flavors to blend together. Serve hot. 

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