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Spooky Spinach Salad Recipe

Sunflower kernels add fun crunch to this colorful spinach salad. In fall, use roasted pumpkin seeds instead.
TOTAL TIME: Prep/Total Time: 15 min. YIELD:6 servings


  • 4 cups torn romaine
  • 2 cups fresh baby spinach
  • 2 cups sliced fresh mushrooms
  • 1 medium sweet orange pepper, julienned
  • 6 Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled
  • 1/2 cup sunflower kernels
  • 1/2 cup crumbled feta cheese
  • 1/2 cup plus 1 tablespoon olive oil
  • 1/3 cup cider vinegar
  • 2 teaspoons honey
  • 2 garlic cloves, peeled
  • 1/4 teaspoon salt
  • 1/4 teaspoon paprika
  • 1/8 teaspoon pepper


  • 1. In a large salad bowl, combine the romaine, spinach, mushrooms, orange pepper, bacon, sunflower kernels and feta cheese.
  • 2. In a blender, combine the dressing ingredients; cover and process until thick and well blended. Drizzle desired amount over salad; toss to coat. Serve immediately. Refrigerate leftover dressing. Yield: 6 servings (about 3/4 cup dressing).

Nutritional Facts

1-1/4 cups: 340 calories, 32g fat (6g saturated fat), 10mg cholesterol, 370mg sodium, 9g carbohydrate (5g sugars, 3g fiber), 8g protein.

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