Disclosure: I am partnering with organicgirl to bring you this awesome sauce recipe. I was sent the Super Spinach blend to use for my creation. As always, my opinions are 100% honest and 100% my own.
We have been using organicgirl for months and really love the quality of their greens. The last time I shared their products with you was when I made some kale chip varieties. You can also make spinach chips with this Super Spinach, but I wanted to make the perfect fall salad.
Nothing says fall like toasted pecans, maple and BACON.
And dried cranberries.
And glazed pears.
I mean seriously.
This salad is mildly sweet and I didn’t add red or green onions, but I think either one would pair well with the bacon and Gorgonzola. If you try it, tell me what you think!
2 tablespoons Apple Cider Vinegar (we prefer Bragg's)
2 tablespoons olive oil
.5 tablespoon coconut sugar
Spread bacon slices on a baking pan (with edges to hold grease) and bake in oven at 400 degrees until crispy.
Once the bacon is cooked, remove it from the baking pan and transfer it to a plate with paper towel to remove excess grease. Place chicken in the grease left in the pan. Season with cracked black pepper. Bake at 400 degrees until fully cooked. (Mine was around 30 minutes.)
In a bowl, mix together 1 T olive oil, 1/2 T maple syrup and 1/2 T coconut sugar. Pour the glaze into a small baking dish. Cut the pear into slices and add to the dish with glaze. Bake the pears for 10-12 minutes while the chicken is baking.
On the stove, add the pecans to a small pan. Toast on medium-low heat for a few minutes, making sure to stir often.
While waiting for the chicken to finish baking, make the dressing by mixing together the dijon, maple syrup, apple cider vinegar and olive oil in a small bowl or cup.
Once the oven items are done baking and slightly cooled you can assemble the salads. Feel free to add more/less cranberries, pecans, and cheese. Top the spinach with each ingredient and use just a small amount of dressing to start. Add more to taste as needed.