Spinach Salad With Glazed Pecans, Bacon, Mushrooms And Balsamic Dressing Recipe

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a small saucepan, melt the butter over medium heat. Stir in the brown sugar and a pinch of salt until dissolved and glossy.

Add raw pecans and stir to coat evenly.

Spread the coated pecans in a single layer on the prepared sheet.

Bake for 6–8 minutes, then gently stir and bake an additional 2 minutes, watching closely to prevent burning.

Remove from oven and cool completely; pecans will harden as they cool.

Place bacon slices in a skillet over medium heat.

Cook until crisp, turning once; remove to a paper towel-lined plate to drain fat.

Once cooled, crumble the bacon into bite-sized pieces.

In the same skillet (or a separate pan), add a little oil or the rendered bacon fat and heat over medium-high.

Add sliced mushrooms; cook until browned and their moisture has evaporated, about 5 minutes. Season with a pinch of salt.

Whisk together olive oil, balsamic vinegar, Dijon mustard, and honey in a small bowl.

Add minced garlic, salt, and black pepper; whisk until emulsified and glossy.

Wash and thoroughly dry the spinach; place in a large salad bowl.

Add the warm mushrooms and crumbled bacon to the spinach.

Toss with a portion of the balsamic dressing to lightly coat; add more as needed.

Drizzle or sprinkle the glazed pecans over the salad.

Finish with a final toss and serve immediately.