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Bistro Spinach Salad

Greetings, lovely dinner enjoyers! We’ve got some swaaanky spinach for your swanky spinach salad this evening (or afternoon)! We tossed in some baby kale so your spinach has a leafy friend, and also brought shaved apple + fennel, blue cheese, and candied cranberries + pecans along for the ride. And Fam, those pecans might be your new besties, because they sure as heck are ours. Roasted and tossed in honey and salt, they’re kinda like sweet-savory salad sprinkles. Top it all off with a warm bacon-honey mustard dressing and you’ve got yourself a MEAL! 

Total prep time: 5-10 minutes

What’s in your bag:

  • Your salad!
  • Shredded smoked chicken (if you ordered it!)

What you’ll need from home:

  • A small saucepan
  • Bowl
  • Tossy things
  • Saute pan (if you ordered the chicken!)

How to prep:

  1. Remove the ramekins of pecans + blue cheese and dressing.
  2. Flip your salad into your bowl!
  3. Grab your saucepan and pour your dressing in. Heat on low heat until just warm (NOT hot), stirring occasionally to integrate everything!
  4. Season your salad with S+P, drizzle your warm vinaigrette all over, and top with the pecans and blue cheese.
  5. Toss it up, then toss it into your mouth!

The Chicken (if you ordered it!):

  1. In a saute pan, add a drizzle of olive oil and heat over medium. 
  2. Add your chicken and saute for 5-7 minutes or until warmed through. Season with S+P to taste!
  3. Top your salad with your tasty shredded chicken 🙂 

That’s it! #Dinnersolved, dinner served. 

Show us how you WECO! 

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