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HoneyBell, Strawberry and Spinach Salad with Warm Bacon Citrus Dressing

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For Salad

  • 4 slices thick cut bacon
  • 8 cups fresh baby spinach (rinsed and dried)
  • 2 HoneyBells (or orange alternative, peeled, segmented and membrane juiced)
  • 1 ½ cups sliced strawberries
  • 1 cup sliced white mushrooms
  • ½ cup thinly sliced red onion
  • ½ cup rough chopped shelled pistachios

For Dressing

  • ¼ cup bacon fat
  • ¼ cup HoneyBell juice (or orange alternative)
  • ½ cup champagne vinegar
  • 1 tablespoon honey
  • ½ teaspoon kosher salt
  • ½ teaspoon fresh cracked pepper


For Salad

  • In a large skillet, fry the bacon until crisp.
  • When cooked, transfer to a paper towel-lined plate to cool.
  • Pour the bacon fat into a small saucepan and set aside.
  • In a large serving bowl, add the spinach, orange segments, strawberries, mushrooms, and onion.
  • Toss to combine all ingredients.

For Dressing

  • Heat the bacon fat over low heat and whisk in the HoneyBell juice, vinegar, honey, salt, and pepper until well combined.
  • Pour the dressing over the salad and toss to combine.
  • Crumble the bacon over the salad and sprinkle with the pistachios and serve immediately.


If making the salad in advance, be sure to make the dressing right before serving. Do not dress the salad in advance as it will wilt the spinach.
Course: Salad
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