Baby Spinach Salad with Maple-Confit Onions

Main-Course Salads / Recipes with Maple Syrup / Salads

Recipe — Baby Spinach Salad with Maple-Confit Onions
10 portions
Metric Imperial



  • 1/2 cup olive oil
  • 1/4 cup sherry vinegar (or champagne vinegar)
  • 2 tablespoons maple syrup (preferably amber syrup for its rich flavour)
  • Salt and freshly ground pepper, to taste


  • 3 red onions, quartered
  • 1/2 cup maple syrup
  • 2 tablespoons olive oil
  • Salt and freshly ground pepper, to taste
  • 4 slices of bacon, cut into small pieces
  • 8 cups baby spinach
  • 1 pomegranate, seeded
  • 1 cup Le Migneron de Charlevoix cheese, finely sliced


  1. Preheat the oven to 200 °C (400 °F).
  2. In a bowl, mix all the vinaigrette ingredients together. Set aside.
  3. On a baking sheet, mix together the onions, maple syrup and olive oil. Season with salt and pepper.
  4. Bake for 45 minutes or until caramelized. Stir often. Set the caramelized onions aside.
  5. In a frying pan, brown the bacon pieces, then leave to cool on a piece of absorbent kitchen towel. Set aside.
  6. Put the spinach in a large salad bowl, then add the caramelized onions, pomegranate seeds, bacon, cheese slices and the vinaigrette.
  7. Serve immediately.

The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.

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More about Maple

Maple syrup comes in four classifications, according to colour and taste.

At the start of sugaring season, syrup is generally clear, with a lightly sweet taste. It becomes darker and caramelized as the season goes on.

An unopened can of maple syrup keeps for many years.

Once the can is opened, syrup should be kept in an airtight container in a cool place.

100% pure maple butter contains no butter or dairy.

Like all 100% pure maple products, maple butter comes from the sap of the maple tree… and that’s all.