The BEST Farmstand Strawberry Salad with Candied Bacon

Strawberry & Bacon Spinach Salad

Strawberry and spinach salad with bacon is a classic combination as old as time. And there’s a reason for it. Sun kissed strawberries fresh from the farmstand pair so beautifully with salty bacon over a bed of crisp greens. You know you are eating something healthy because it’s a salad, but it also feels decadent because of the bacon and creamy, tangy cheese. Every mouthful is a party and especially when you add in the crunch of Marcona almonds and a bit of heat and sweet on the bacon.

So, when I set out make this recipe, I decided it had to be not just a great Farmstand Strawberry Salad but the BEST I’d ever tasted. Yes, I’m competitive like that. And personally, I think I’ve nailed it here. But I’ll let you be the judge and jury.

Final Plated Salad — Final Plated Strawberry Salad

Farmstand Strawberries

Let’s start with the basics. Fresh strawberries. Where I live in Northern California there are little stands of fresh picked strawberries along the roadside all summer long. And I’m lucky enough to have an actual strawberry farm down the street from where we live. So that’s where this journey started for me. But a local farmer’s market or just fresh seasonal strawberries at the grocery store works, too. Just look for strawberries that are locally grown and a dark red color that promises they’ve been sun ripened to perfection before being plucked.

Sweet & Spicy Candied Bacon

Okay, to be honest, this bacon is what sets the salad apart. This stuff is basically crack on its own but paired with a juicy ripe strawberry and you have an ‘oh my God’ moment. Simple to make and it’s a do-ahead step that gives this Strawberry Spinach Salad the ease of a last-minute dish with the rave reviews like you slaved for days. You can make extra for a snack or Sunday brunch.

Tips for perfect candied bacon

Use a good quality bacon. I used a center cut Applewood smoked bacon
Cook it on a wire rack over a sheet pan lined with parchment paper or foil to catch the bits.
Preheat the oven all the way so the bacon gets crispy and cook in the lower portion.
Level up on the heat. I like chipotle powder because it has a smokey note to it as well as a good kick. If you don’t have that then I’d use Chili powder and cayenne pepper. When I tasted the bacon on its own after baking it was spicy. But when it’s paired in the salad it is tempered by the sweetness of the strawberries and the creaminess of the cheese, so the heat level is perfect.

Applewood smoked bacon — Applewood Smoked Bacon

Sugar and spice bacon — Applewood Smoked Bacon

Goat Cheese & Almonds

We’ve covered the Farmstand fresh strawberries and candied bacon bits and now we are down to the final details. These little details really matter and help elevate this salad to the level of perfection.

Which Goat Cheese and does it matter?

Yes, this is one of those times when it matters. Not all goat cheese is the same. Top notch quality will give your salad an edge in terms of flavor and creaminess to create the perfect bite. Here’s a few of my favorite. You can find these cheeses at Whole Foods or the like or at an online store like iGourmet.com if you need to order online.

Humbold Fog Goat Cheese
Cypress Cove Purple Haze
Salt Spring Island flower goat cheese (hint: if you can’t find this then try a good quality plain goat cheese and adding edible flowers)

Cypress Cove Goat Cheese — Humboldt Fog Goat Cheese

Marcona Almonds

Why do I recommend these almonds for our Strawberry Salad with candied bacon? They are special because they are Spanish almonds that are larger and sweeter than regular almonds and they often come lightly fried in oil and salted. That gives the almonds themselves an amazing balance and bring your salad to life.

Dress it Up

We’ve covered the bases with all the goodies on top of the Perfect Strawberry & Spinach salad so now let’s talk about the dressing. It’s simple, its fresh, it’s easy and you can make it ahead of time. You can either chop and whisk the ingredients in a bowl by hand or use a large glass measuring dish and an immersion blender or even a mini food processor. You have options my friend.

My favorite Salad Dressing Tools:

I make a lot of homemade dressings, and not just for this post. So here are few tools that I love and use all the time.

The shaker is great because you can make your dressing right in it and store it in the same container as well. Then give it a shake and pour when ready to use.

The micro planer is perfect for grated lemon or orange zest that is often in my recipes. Also, for finely grated cheese.

And the mini food prep probably sees the most action in my kitchen. From garlic to shallots and onions, pesto, fresh herbs, and everything in between. Saves you a ton of time on chopping.

Lastly, the whisks. I like to have different sizes depending on the bowl and mixture I’m whisking. I tend to use the smaller ones for things like salad dressings and the larger ones for batters and ingredients that need a little more arm power.

Assembly

It’s so easy to pull this salad together once you have the vinaigrette made and the candied bacon done. First, lightly dress the baby spinach in some of the vinaigrette in a large bowl (serve the remaining on the side) and place on a large platter like this one (click image for link).

Next, add the farm fresh strawberries cut into bite sized pieces.

Now it’s time to add the Marcona almonds. You can decide to chop them or leave them whole. I gave them a rough chop. And then that candied bacon. I like to cut it into large pieces instead of crumble it so you get a good amount with each bite.

Adding Bacon — Strawberries and Marcona Almonds

Finally, we crumble up that beautiful goat cheese over the top. Use as little or as much as you like. If you have the flowered kind, I add the flower to the center of the platter. If you are using edible flowers just scatter them evenly over the goat cheese.

Farmstand Strawberry Salad

Ingredients:

1 bunch baby spinach
1 pint fresh picked strawberries
Candied bacon (see below)
3 oz fresh goat cheese
1 cup Marcona almonds
Lemon-basil vinaigrette (see below)
Salt & Pepper
Grilled lemon halves for garnish (optional)

Lemon-Basil Vinaigrette:

1 shallot bulb, diced (approximately 1 1/2 Tbsp)
1 large lemon, juiced
1/4 cup fresh basil, chopped
1 Tbsp Dijon mustard
1 Tbsp honey
1/2 cup olive oil
salt & pepper

Candied Spiced Bacon:

5 slices center cut bacon
2 Tablespoons brown sugar
1/2 tsp chipotle power or chili powder and a little cayenne pepper
fresh cracked black pepper

Method:

Sweet & Spicy Candied Bacon

Preheat oven to 375 degrees. Place bacon on a wire rack on top of a baking sheet lined with parchment paper or foil. Generously sprinkle brown sugar on one side of the bacon. Press into the bacon to help it coat well. Then sprinkle 1/4 to 1/2 tsp of the chipotle powder evenly over the brown sugar. Finish with a generous amount of freshly cracked black pepper.
Bake until sugar is caramelized and bacon is crispy. Remove and let cool.

Lemon-Basil Vinaigrette

To a medium bowl add the diced shallot and chopped basil. Then add in the Dijon mustard and honey and lemon juice and a little salt and pepper. Start to whisk to combine then stream in the olive oil. Taste for seasoning and adjust if needed. Store in refrigerator for up to 1 week.

What to Serve With It:

As always, I like to leave you with a few ideas of what I’d serve with this beautiful Farmstand Strawberry Salad with Candied Bacon. It can be the star of the show for a hearty lunch or light dinner, but it also pairs well with these delicious dishes. Click on the picture for the recipes. And below is a video of me making this dish.