Maple Bacon Spinach Salad

Guys, it’s hot. Like really, record-breakingly hot, and I don’t have air conditioning… I’m melting.  MN is currently under a “heat advisory” until Wednesday night and it’s supposed to feel like 105 degrees tomorrow. No bueno.

Because I cannot handle turning on the oven or really being near the stove right now I decided to eat a big, delicious salad for lunch.  The salad turned out to be awesome so I thought I would share it with you guys! It only takes a few minutes on the stove so if it is super hot where you are too and you are in the same no-AC boat, then hopefully you can give it a shot 🙂  Just a heads up, you can use whatever oil/vinegar mixture you like best for dressing the salad but I HIGHLY recommend Pumpkin Seed Oil, which my sister Sarah brought back from her time in Austria.  It is a traditional Austrian dressing and is really nutty and rich and AMAZING on salad. So try it if you can find it!

Maple Bacon Spinach Salad

In other news, the MN State Fair is going on right now and it is my absolute favorite part of the summer and possibly the entire year. Thank you, BuzzFeed for summing up why it rocks so nicely. I plan on writing up a fun little post on what the best foods are this week so if you are in MN and planning on going to the fair over Labor Day weekend then you’re in luck! Yay for fair food (mostly paleo but come on, Sweet Marthas cookies?)

Also, I can’t believe it is already almost the end of August and that my mini-wedding season is almost over.  One more wedding on Friday for my stunning, fun cousin Katie and then I am done and will have more time to devote to all you lovely readers of mine! Wahoo!

Sweet Potatoes and Smiles, The Freckled Foodie


Yum yum

I love bacon

Maple Bacon Spinach Salad

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 4
  • Difficulty: easy
  • Recipe type: Salad, side dish, veggies


  • 1 bag organic Baby Spinach
  • 1 pint Baby Bella or Button Mushrooms, sliced
  • 2 large Tomatoes or 1 pint Cherry Tomatoes, sliced
  • 1/2 lb Bacon, chopped
  • 1/3c Walnut pieces
  • 3 tbsp Maple Syrup
  • Oil of your choosing, I used Pumpkin Seed Oil
  • Vinegar of your choosing, I used Pear Balsamic Vinegar


  1. In a saute pan over medium high heat cook chopped bacon for 3 minutes
  2. Add walnuts and maple syrup, stirring to coat all bacon and nuts evenly
  3. Stir frequently for another 5-7 minutes or until the bacon is crispy and the nuts begin to char and brown (if it smells like it’s burning remove immediately)
  4. Remove from heat and set aside
  5. Assemble veggies in a large salad bowl and add bacon/nut mixture
  6. Toss salad with oil and vinegar to your liking
  7. Serve and enjoy!

Published on by

Tagged: , , , , , , , , , , , ,

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.