Spinach Salad with Bacon and Smokey Vinaigrette
The classic spinach salad with bacon goes vegan! This easy smokey vinaigrette, crispy vegan bacon, and juicy mandarin orange slices pack tons of flavor, making this salad anything but ordinary!
Servings: 8 people
Ingredients
For the Walnuts:
- 1 cup walnuts
- 2 Tablespoons sugar
- 1 teaspoon soy sauce (or sub water and a dash of salt to keep it soy free)
For the Smokey Vinaigrette:
- 1/4 cup red wine vinegar
- 2 Tablespoons olive oil
- 1 Tablespoon agave (or maple syrup)
- 1 teaspoon yellow mustard
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon salt
- dash of pepper
- 1 clove garlic, minced
For the Salad:
- 5 ounces spinach (or other green of choice)
- 1 can mandarin orange slices, drained (11 ounce can, or use fresh)
- 1/4 of a red onion, sliced thin
- 4-6 slices of vegan bacon, diced (and cooked according to package directions, or make homemade coconut bacon!)
Instructions
For the Walnuts:
- In a large skillet, toast the walnuts over medium heat. After 2 minutes sprinkle the sugar over top of the walnuts. Stir frequently, watching for the sugar to begin melting. When the sugar begins to melt, drizzle the soy sauce over the walnuts and stir quickly. Do not let the sugar burn! Transfer the walnuts to a plate lined with parchment and allow to cool while you work on the salad.
For the Smokey Vinaigrette:
- In a small container add all of the vinaigrette ingredients—red wine vinegar, olive oil, agave, mustard, paprika, salt, pepper, and garlic. Whisk well to combine and set aside (you'll need to give it a good stir or shake before serving as well).
For the Salad:
- Place the spinach in a large bowl and drizzle with vinaigrette to taste.
- Add the onions, oranges, and cooked bacon and toss gently to coat with the dressing. Add more vinaigrette as needed. (You can save extra dressing in the fridge!)
- Sprinkle with the candied walnuts on top and serve.