Recipes | Fruits From Chile
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Bright colors combined with a tasty flavor, this salad is delicious anytime of the day!

5 slices of bacon

5 ounces of baby spinach leaves, washed

1 cup Chilean grapes, sliced into halves lengthwise

¼ medium red onion, very thinly sliced

1 avocado, cubed

2/3 cup toasted pecans

1 teaspoon Dijon mustard

3 tablespoons balsamic vinegar

¼ cup extra virgin olive oil

Flaky salt + freshly ground black pepper


Lay bacon on a baking sheet in a single layer. Place the baking sheet in the cold oven. Turn the oven on to 350 degrees Fahrenheit. Bake bacon until crisp – cooking time will depend on the thickness of your bacon, approximately 20-25 minutes. When the bacon is crisped to your liking, transfer the slices to a dinner plate lined with a paper towel to soak up any excess grease.

In the meantime, prep your other salad ingredients: arrange spinach, grapes, red onion, avocado and pecans in a salad bowl or serving dish. Nestle torn bacon to the salad.

Whisk together Dijon, balsamic, olive oil, a generous pinch of salt and ample black pepper. Adjust seasoning to taste.

Dress the salad and serve it right away!