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Spinach Salad & Maple-Mustard Dressing

Using hearty red cabbage and carrots, and the season’s first run of maple syrup, this vibrant salad is an excellent choice for early spring. Warm dressings generally contain a high proportion of vinegar, so maple syrup balances the tartness beautifully. The final touch: A dab of syrup on the bacon after cooking gives it a delicious kiss of genuine maple flavor.



Prep time


Cook time



  • 6 cups (6oz) baby spinach, washed and dried​
  • 2 cups very thinly sliced red cabbage​
  • 1 cup shredded or julienned carrot​
  • 8 slices bacon (4oz), diced​
  • 1 tablespoon vegetable oil​
  • 1/8 teaspoon black pepper​
  • 1/3 cup apple cider vinegar​
  • 1/4 cup + 1 teaspoon pure maple syrup​
  • 1 tablespoon grainy mustard​
  • 3/4 teaspoon salt​
  • 1/8 teaspoon black pepper​
  • 3/4 cup chopped red onion​


  1. Place spinach, cabbage and carrot in large salad bowl.
  2. Combine vinegar, 1/4 cup maple syrup, mustard, salt and 1/8 teaspoon pepper in glass measuring cup.
  3. Cook bacon in large skillet over medium heat, stirring often, until crisp, 5 to 8 minutes. Transfer to paper towel-lined plate to drain. Brush 1 teaspoon maple syrup over bacon, Sprinkle with remaining 1/8 teaspoon pepper. Pour off fat from skillet, but do not wash.
  4. Add oil to skillet; heat over medium-high heat.
  5. Add onion; cook, stirring until softened, 1 1/2 to 2 minutes.
  6. Add vinegar mixture, simmer 1 minute.
  7. Pour warm dressing over spinach mixture; toss to coat well. Divide salad among 4 plates; garnish with bacon.


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