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U.S. Highbush Blueberry Council

Blueberry and Spinach Salad with Warm Bacon Dressing
Chicken and Bacon Salad

Blueberry and Spinach Salad with Warm Bacon Dressing



  • 4 slices bacon
  • 2 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • 1-1/2 teaspoons honey
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon minced garlic
  • Pinch salt and pepper
  • 5 cups baby spinach
  • 1/2 cup thin sliced red onion
  • 1-1/2 cups sliced or cubed cooked chicken
  • 2 cups fresh blueberries
  • 1/2 cup crumbled feta or blue cheese



  1. In a large skillet over medium heat, cook bacon until crisp; drain on paper towels. Crumble bacon and set aside. Discard all but 1 tablespoon of the fat.
  2.  In a small bowl, stir the reserved bacon fat, the olive oil, vinegar, honey, mustard and garlic. Whisk to blend. Add salt and pepper to taste.
  3. Place spinach in a bowl and toss with the half the dressing; spread on a platter. Top with onion, chicken, blueberries, cheese and crumbled bacon; drizzle remaining dressing over salad.