When I was a kid, my mom used to make this warm spinach salad with a bacon dressing she loooovvveeddd. Like, she’d light up at the mention of having it kinda loved. I was remembering how good it was recently when that memory popped into my head, and I thought, you know, I could probably make a vegan version of that dressing. Something that still has that rich warmth and smoky depth, without the bacon but with the “flavor” associated with bacon. So I started tinkering, and this Autumn Apple Salad came to life.
I used a small crisp apple, diced, and a few fresh figs halved for sweetness. Then I added about a ½ cup of warm lentils (for heartiness) and a handful of chopped pecans for crunch, all layered over a bed of spinach. The warm vinaigrette, made right on the stove in a little saucepan, gets poured over just before serving, wilting the spinach ever so slightly. It takes on the warmth but keeps its bite.
It’s cozy, a little nostalgic, and honestly such a delightful salad. Every bite tastes like fall—the apples, the maple, the nuttiness, and that whisper of smokiness. It’s comfort food that still feels bright and alive, the way the best autumn meals do. Give it a try below, let’s dig in.
Autumn Apple Salad (with a Warm Bacon-inspired Vinaigrette)
Equipment
- 2 Small saucepans
- Mixing bowl
- Whisk
- Cutting board and knife
- Salad tongs
Ingredients
For the Salad:
- 5 oz baby spinach or half spinach, half arugula
- 1 crisp small apple diced or thinly sliced
- 2–3 fresh figs quartered (or 4–5 dried figs, softened in warm water for 5 minutes)
- ½ cup lentils
- ¼ cup chopped pecans or pistachios toasting optional
For the Warm Bacon-Inspired Vinaigrette:
- 2 tbsp avocado oil
- 2 tbsp maple syrup
- 1 tbsp liquid smoke
- 1 tbsp dijon mustard
- 2 tbsp apple cider vinegar
- 1 pinch garlic powder
- ½ tsp black pepper
- 1 tsp soy sauce or tamari optional, for umami
- 1 small shallot finely minced (optional)
- Salt to taste
Instructions
- Prep lentils in a small saucepan (1/3 cup dried, to 1 cup salted water). Bring to a simmer and then turn low for remaining cook. Cook until liquid is absorbed or lentils are tender.
- Add spinach (and arugula, if using) to a large bowl. Top with apple slices, figs, and lentils.
- OPTIONAL: In a dry skillet over medium heat, toast the pecans or pistachios for 3–4 minutes, stirring often, until fragrant and lightly golden. Set aside.
- In a new small saucepan, heat olive oil over medium-low. Add shallot, if using, and cook 1–2 minutes until soft and fragrant.
- Whisk in maple syrup, Dijon, apple cider vinegar, garlic powder, pepper, liquid smoke and soy sauce. Warm just until steamy and emulsified (do not boil). Season with salt to taste.
- Pour the warm dressing over the salad and toss quickly to coat. The spinach will soften slightly from the heat.
- Top with toasted nuts. Serve immediately while still warm.
Video
@herbyeater If I was introducing spinach to someone who was a certified spinach hater, this is the dish I would serve. I don’t think anyone would hate this, and I am standing on business saying that. Even as a long time vegetarian, who teeters the line between vegan and vegetarian on the reg, I still get “cravings” for certain meals of my past and this vinaigrette really hits all the notes I want that I used to get from the bacon dressing my mom would make. I’m working towards a link in bio so I can easily link my recipes, so if you like the sound of this, give me a follow- it truly makes a difference! 🫶🏻🤍 Try this for meal prep this week, lunch or dinner, or even a side salad that will wow your people. ✨ #saladsoftiktok #fyp #veganfood #spinach #saladrecipe
♬ Baby Steps – Olivia Dean
Notes
No figs? Substitute with thinly sliced pear or a few dried cranberries.
Storage: Best eaten fresh, but dressing can be made ahead and stored refrigerated up to 5 days.