If you’re craving a salad that feels both indulgent and fresh, look no further than this Spinach Salad with Crispy Pancetta and Candied Nuts Recipe. This dish masterfully balances the earthiness of spinach with the irresistible crunch of candied nuts and the savory, crispiness of pancetta, all tied together with a creamy, tangy dressing. It’s a vibrant medley of textures and flavors that makes every bite an absolute celebration, perfect for a quick lunch or a show-stopping side for dinner.
Ingredients You’ll Need
This Spinach Salad with Crispy Pancetta and Candied Nuts Recipe calls for simple but thoughtfully chosen ingredients that bring out the best in the dish. Each component adds a unique touch—whether it’s the smoky pancetta, the sweet crunch of candied nuts, or the brightness of the homemade dressing.
- Spinach (5 ounces): Fresh baby spinach provides the green, leafy base that’s tender and packed with nutrients.
- Diced pancetta (4.4 ounces): Adds savory, crispy texture and that delicious salty punch.
- Mixed nuts (1 cup): Pecans and sliced almonds give a crunchy, buttery sweetness once candied.
- Butter (1 tablespoon): Essential for caramelizing the nuts to perfection, imparting a rich flavor.
- Granulated sugar (1/2 cup): Helps the nuts turn beautifully golden and sweet.
- Dried cranberries (1-2 tablespoons): Offers bursts of tartness for balanced sweetness.
- Shallot (1 tablespoon, finely chopped): Brings subtle oniony depth to the dressing without overpowering.
- Mayo (3 tablespoons): Creates a creamy base that mellows and binds the flavors.
- Sour cream (1 tablespoon): Adds a slight tang and richness to the dressing.
- Lemon juice (1 teaspoon): Gives a bright citrusy lift that cuts through the richness.
- Garlic (1 clove, minced): Infuses a gentle kick, enhancing all the savory notes.
- Smoked paprika (1/2 teaspoon): Provides a smoky warmth that complements the pancetta perfectly.
- Pepper (to taste): Finishes with a mild hint of heat and freshness.
How to Make Spinach Salad with Crispy Pancetta and Candied Nuts Recipe
Step 1: Prepare the Dressing
Start by combining the mayo, sour cream, lemon juice, finely chopped shallot, minced garlic, smoked paprika, and pepper in a small bowl. Stir everything together until smooth and creamy. This dressing is the magic glue that holds the salad together, packing in layers of flavor that marry all the ingredients beautifully.
Step 2: Crisp the Pancetta
In a skillet over medium heat, cook the diced pancetta until it turns golden and crispy. The key is to let the fat render out slowly, which creates irresistible crisp bits without burning. Once done, transfer the pancetta to a paper towel-lined plate to drain excess fat. This step ensures your pancetta stays crunchy and flavorful in the salad.
Step 3: Candy the Nuts
Using a separate pan, melt the butter and add the chopped nuts along with the sugar. Stir frequently as the sugar melts and coats the nuts in a glossy caramelized shell. This takes just a few minutes but be vigilant—nuts can burn quickly. Once beautifully browned, spread the nuts out on parchment or foil to let them cool, preventing them from sticking together.
Step 4: Assemble the Salad
Place the fresh spinach in a large salad bowl. Add the dried cranberries alongside most of the cooling candied nuts and pancetta. For extra flavor, carefully reserve some of the rendered pancetta fat and drizzle a little over the spinach before adding the dressing. Toss gently to combine, ensuring each leaf is coated with dressing and flecked with crunchy, sweet, and savory goodness.
How to Serve Spinach Salad with Crispy Pancetta and Candied Nuts Recipe
Garnishes
For a polished presentation, top the salad with a few extra candied nuts and a sprinkle of freshly cracked black pepper. A small handful of microgreens or a scattering of thinly sliced red onion can add a fresh, crisp finish. These little touches elevate the dish visually and add subtle flavor contrasts.
Side Dishes
This salad pairs wonderfully with a light protein like grilled chicken or seared salmon. It also complements pasta dishes or roasted vegetables perfectly, offering a refreshing, crunchy counterpoint to warm, hearty meals. It’s a fantastic way to balance heavier plates and brighten your overall dining experience.
Creative Ways to Present
For a fun twist, serve this spinach salad in individual clear glass bowls to showcase the colorful layers of spinach, pancetta, and candied nuts. You could also build it on a platter for family-style dining, sprinkling pancetta and nuts last to preserve their crispiness until serving. Another idea is to stuff the salad into endive leaves for an elegant bite-sized appetizer.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (they tend to disappear quickly!), keep the salad and dressing separate. Store the dressed spinach salad in an airtight container in the fridge for up to one day to maintain freshness. Keep pancetta and candied nuts cold and crisp in individual containers until ready to mix back in.
Freezing
This Spinach Salad with Crispy Pancetta and Candied Nuts Recipe isn’t suitable for freezing because the fresh spinach and crispy elements lose their texture and flavor once thawed. It’s best enjoyed fresh to appreciate all those delightful contrasts.
Reheating
Reheating the pancetta is easy—just pop it into a hot skillet for a minute or two to bring back the crispiness. However, avoid reheating the salad itself as the spinach wilts and dressing separates, losing the fresh appeal that makes this recipe so special.
FAQs
Can I substitute pancetta with bacon?
Absolutely! Bacon works well as a substitute because it offers a similar smoky, salty flavor and crisp texture. Just cook it until crispy and drain any excess fat before adding to the salad.
What nuts work best for candied nuts?
Pecans and sliced almonds are fantastic choices because they caramelize nicely and offer great crunch. You can also experiment with walnuts or cashews depending on your preference.
Is this salad suitable for meal prep?
You can prepare the dressing, nuts, and pancetta in advance, but it’s best to toss everything together just before eating to keep the spinach crisp and prevent sogginess.
Can I make a vegan version?
For a vegan twist, swap pancetta with smoked tempeh or mushrooms and use vegan mayo and sour cream alternatives. Skip the butter and caramelize nuts with a bit of maple syrup.
How do I prevent candied nuts from sticking together?
After cooking, spread the candied nuts evenly on parchment paper or foil to cool and solidify separately. This prevents them from clumping and keeps each nut perfectly crunchy.
Final Thoughts
Trust me, once you try this Spinach Salad with Crispy Pancetta and Candied Nuts Recipe, it will quickly become a staple in your kitchen. It’s fresh, flavorful, indulgent, and surprisingly easy to prepare. Whether you’re aiming for a simple lunch or an impressive side dish, this recipe delivers all the deliciousness you want without fuss. So grab those ingredients and make this delightful salad your new favorite today!
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Spinach Salad with Crispy Pancetta and Candied Nuts Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 servings
- Category: Salad
- Method: Frying
- Cuisine: American
Description
This Spinach Salad with Crispy Pancetta and Candied Nuts is a delightful blend of fresh greens, savory pancetta, and sweet, crunchy nuts. Tossed with a creamy, tangy dressing featuring shallots, garlic, and smoked paprika, this salad offers a perfect balance of flavors and textures, making it an ideal light meal or an elegant side dish.
Ingredients
Salad
- 1 (5 ounce) package of spinach
- 1 (4.4 ounce) package diced pancetta
- 1 cup assorted chopped nuts (pecans and sliced almonds recommended)
- 1–2 tablespoons dried cranberries
Candied Nuts
- 1 tablespoon butter
- 1/2 cup granulated sugar
Dressing
- 1 tablespoon finely chopped shallot
- 3 tablespoons mayonnaise
- 1 tablespoon sour cream
- 1 teaspoon lemon juice
- 1 clove garlic, minced
- 1/2 teaspoon smoked paprika
- Pepper, to taste
Instructions
- Prepare the dressing: In a small bowl, combine the finely chopped shallot, mayonnaise, sour cream, lemon juice, minced garlic, smoked paprika, and pepper. Whisk well to fully blend the ingredients and set aside to develop flavors.
- Cook pancetta and candy the nuts: Using separate skillets, cook the diced pancetta over medium heat until it becomes crispy, then remove from heat and set aside to cool slightly. In another skillet, melt the butter over medium heat, then add the chopped nuts and granulated sugar. Stir frequently as the sugar melts and coats the nuts, caramelizing and slightly browning them. Be cautious to prevent burning. Once done, transfer the nuts onto a plate or parchment paper, spreading them out to cool and avoid clumping.
- Assemble the salad: In a large salad bowl, add the spinach, dried cranberries, candied nuts, and crispy pancetta. You may choose to toss the salad gently with most of the pancetta fat left in the pan for extra flavor or simply layer the pancetta and nuts on top. Drizzle the prepared dressing over the salad and toss lightly to combine everything evenly before serving.
Notes
- When caramelizing the nuts, stir constantly and watch carefully as sugar can burn quickly.
- You can substitute pancetta with bacon if pancetta is not available.
- Adjust the smoked paprika in the dressing to taste for a milder or stronger smoky flavor.
- Serve immediately after assembling to maintain crisp textures.
- For added freshness, consider adding sliced apples or pears as an optional topping.
