This spinach salad is a bright, slightly indulgent weeknight staple—baby spinach tossed with a warm bacon-and-shallot dressing that just barely wilts the leaves, plus crunchy add-ins and a hit of tang from vinegar. It’s simple but feels celebratory: familiar flavors elevated by the warmth of the dressing and the contrast of crisp toppings. If you like salads that are more than “lettuce and dressing,” this one sings.

My husband practically demands this on rotation. He’ll stroll in hungry, catch the aroma of bacon sizzling with shallots, and suddenly it’s “this please” for dinner. Our kiddo calls it “squeezy salad” because I press the warm dressing over the spinach and everything gets a little glossy and delicious. It started as an experiment to use up a fridge stash (spinach, bacon, and a half-eaten shallot) and became our go-to for quick Sunday suppers and impromptu dinner guests.

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Why You’ll Love This Delish Spinach Salad with Warm Bacon Dressing

– Warm bacon dressing slightly wilts the spinach, softening the leaves and making the dressing cling in a way a cold vinaigrette never does.
– Texture-rich: tender greens, crunchy nuts or seeds, and chewy bacon create a full, satisfying mouthfeel.
– Fast and adaptable—ready in about the time it takes to cook bacon, and easy to tweak for what’s in your pantry.
– Comforting but not heavy; it pairs well with simple proteins for a weeknight or with something fancier for guests.

Behind the Recipe

This salad is all about timing and temperature. The key is pouring the hot dressing over the spinach so the warmth slightly wilts the leaves without turning them soggy. I learned the hard way that too much vinegar or salt can overpower the delicate spinach, so balance is everything—light on the acid, bold with the bacon flavor. Toasting nuts or seeds first adds a depth you don’t always expect from a salad. Keep crunchy bits separate until serving if you’re not eating it right away.

★Top Reader Reviews

This Delish Spinach Salad with Warm Bacon Dressing is absolutely divine The combination of crispy bacon, fresh spinach, and creamy eggs is a true winner, and the warm dressing brings everything together perfectly. I've made it multiple times and it never fails to impress.

– Josephine

Shopping Tips

– Greens: Choose baby spinach for tenderness and quick wilting; avoid limp or slimy leaves and look for bright green, unbruised bunches.
– Vegetables: Get a firm shallot or red onion—shallots mellow beautifully with heat, but a small red onion will work in a pinch.
– Cheese: Crumbled goat cheese or shaved Parmesan both play nicely; buy a wedge to shave fresh for the best flavor.
– Nuts & Seeds: Toasted pecans, walnuts, or pumpkin seeds add crunch—buy raw and toast at home for the freshest taste.
– Fats & Oils: Use a neutral oil for sautéing (or a little extra virgin olive oil if you like its flavor), and choose a good-quality bacon—thick-cut for texture, or center-cut for less fat.

Prep Ahead Ideas

– Cook and crisp the bacon a day ahead; store in the fridge and re-crisp briefly in a skillet or oven before making the dressing.
– Wash and dry spinach, then spin or pat completely dry and store in an airtight container lined with paper towels for up to 2 days.
– Measure and toast nuts or seeds in advance and keep them in a sealed jar to preserve crunch.
– Mix dressing ingredients (except bacon drippings and warm oil) ahead, then heat and combine with bacon drippings just before serving.

Time-Saving Tricks

– Use pre-washed baby spinach to skip washing, but still pat or spin dry—moisture is the enemy of a crisp salad.
– Cook bacon in the oven on a rimmed sheet while you prep other ingredients; it’s low-effort and yields evenly crisp pieces.
– Keep a jar of toasted nuts or seeds in the pantry for last-minute crunch.
– Do your mise en place: chop shallot, crumble cheese, and measure vinegar ahead so the hot dressing can hit the salad immediately.

Common Mistakes

– Overheating the dressing: if it’s steaming too long, the vinegar can get sharp and the spinach will go limp—remove from heat as soon as flavors meld.
– Skipping the drying step: wet spinach dilutes the dressing and makes the salad soggy—spin or pat dry thoroughly.
– Adding crunchy toppings early: nuts and seeds go soft if left mixed in; add them right before serving.
– Underseasoning: taste the warm dressing before pouring—hot fat carries salt differently, and you may need a small adjustment.

What to Serve It With

This salad is terrific beside roasted chicken or pork chops, and it’s light enough to pair with grilled fish for a summer meal. For a vegetarian spread, serve it with a warm grain bowl or lentil stew—the warm dressing bridges the two plates nicely. On busy nights, add sliced rotisserie chicken or a soft-boiled egg to make it a one-bowl dinner.

✔Tips & Mistakes

Keep the bacon crispy and the nuts separate until plating. If you want the bacon flavor without the crunch, render it until just tender and fold it in; for more texture, leave larger crispy pieces on top. If your dressing tastes flat, a pinch of sugar or a bit more acid (taste first) can brighten it.

✔Storage Tips

Store in airtight containers in the fridge. It reheats beautifully, but if you sneak a bite cold straight from the container, it still works.

✔Variations and Substitutions

– Vegetarian: swap bacon for smoked mushrooms (sauté sliced cremini with smoked paprika) or use store-bought smoked tofu for a similar savory note.
– Cheese swaps: feta or shaved pecorino both play well; creamy goat cheese adds tang, while Parmesan adds salinity.
– Nuts: if you’re allergic, use toasted sunflower or pumpkin seeds. For an Italian twist, toasted pine nuts are lovely.
– Vinegar choices: sherry or apple cider vinegar are classic here; use balsamic sparingly as it’s sweeter and darker.
– Make it heartier: add warm farro, quinoa, or sliced warm chicken to turn it into a main-course salad.

Frequently Asked Questions

Can I make this salad vegetarian?

Yes—swap bacon for smoked, sautéed mushrooms or smoked tempeh to get that savory, umami lift. You can also use a touch of liquid smoke in the dressing if you want just a hint.

How do I keep the spinach from getting soggy?

Dry the spinach thoroughly after washing and wait to add crunchy toppings until serving. Pour the warm dressing over just before eating to get that slight, pleasant wilt without sogginess.

Can I make the dressing ahead of time?

You can make components ahead—cook the bacon and mix the vinaigrette ingredients—but combine hot bacon drippings with the other dressing elements right before serving for the best texture and aroma.

What’s a good nut substitute if someone has an allergy?

Toasted pumpkin or sunflower seeds give crunch without nuts; you can also use crispy shallots or fried chickpeas for a different texture boost.

Will the salad keep if I have leftovers?

Leftover dressed spinach is best eaten the same day, but if you keep components separate (greens, dressing, toppings) you can store them for a couple of days and assemble when ready.

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