This spinach salad with warm bacon dressing is one of those deceptively simple recipes that tastes like you fussed for hours. Tender baby spinach gets a gentle wilt from a hot bacon-and-shallot dressing, then is tossed with crunchy toppings and a bright splash of acid — the result is comforting, sophisticated, and reliably addictive for weeknights and holiday tables alike.

My husband declared this “the salad that gets me to eat my greens” the first time I served it, and it’s become a shorthand for cozy dinners at our house. We’ll make it when friends drop by unexpectedly because the components — bacon, a sharp cheese, and a quick warm dressing — feel indulgent without being precious. My kids love the crunch factor (hello, toasted pecans) and my husband always steals the last forkful off my plate, which is both annoying and flattering.

WANT TO SAVE THIS RECIPE?

Just drop your email here and I'll send it right away! Plus you'll get new recipes every week. Yes please!

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

– Warm dressing softens the spinach just enough to be silky without turning it limp, creating a lovely contrast with crunchy toppings.
– The bacon-forward dressing is savory and smoky, so you get big flavor with minimal effort — no complicated vinaigrette emulsions required.
– It’s endlessly adaptable: easy to scale up for a crowd, swap in nuts or seeds you already have, or make vegetarian with a smoky oil.
– Great as a main with a poached egg or as a composed side for roasted chicken or pork; it feels special but comes together quickly.

Behind the Recipe

I learned early on that timing is everything here. If the dressing is too hot it completely collapses the greens; if it’s too cool the bacon fat clumps and doesn’t coat anything. The sweet spot is warm dressing poured over the spinach while you’re ready to toss — the heat softens the leaves and carries the bacon flavor through the salad without turning it into mush. Also, generous seasoning matters: bacon contributes salt, but a final squeeze of lemon and a pinch of pepper lift everything. Little touches — like toasting nuts and letting shallots soften in the bacon fat — make the salad feel intentional rather than thrown together.

★Top Reader Reviews

This Delish Spinach Salad with Warm Bacon Dressing is an easy, cozy side—the warm bacon dressing brings smoky, savory depth and slightly wilts the spinach into a perfect texture. I found the dressing a touch salty for my taste, but it's quick, satisfying, and a recipe I'll happily make again.

– Genesis

Shopping Tips

– Greens: Choose baby spinach that looks bright and unblemished; avoid bags with lots of wilted leaves. A dry, crisp bag means less time in the spinner.
– Vegetables: If using shallots or red onion in the dressing, pick firm bulbs without soft spots — their sweetness is key when gently cooked in bacon fat.
– Cheese: Opt for a tangy, crumbly cheese like feta or goat cheese for contrast; buy a small block and crumble it yourself for best texture.
– Nuts & Seeds: Toast pecans or walnuts for more depth; check the “sell by” date to avoid rancid nuts and buy unsalted if you’re watching sodium.
– Fats & Oils: Use good-quality bacon or a high-smoke-point oil if you’re swapping to vegetarian; the dressing flavor hinges on the fat you render or use.
– Citrus: Fresh lemon is worth it here — bottled lemon lacks the brightness that lifts the whole salad.

Prep Ahead Ideas

– Cook the bacon and keep the rendered fat and crisp pieces separate in the fridge for up to 3 days; reheat the fat gently before making the dressing.
– Toast nuts and store them in an airtight container at room temperature for up to a week to save time on the day you’re serving.
– Wash and thoroughly dry the spinach in a salad spinner, then store it wrapped in paper towels inside a sealed container; this keeps leaves crisp and ready to toss.
– Make the dressing base (bacon fat with shallots and any vinegar) and warm it just before serving to avoid over-wilting.

Time-Saving Tricks

– Use a wide skillet so you can crisp the bacon and sauté shallots in one pan, then deglaze or finish the dressing right there — fewer dishes, faster assembly.
– Buy pre-toasted nuts or pre-crumbled cheese in a pinch, but avoid pre-washed bagged baby spinach if it’s already a little slimy; freshness matters.
– Measure all dressing ingredients ahead of time (mise en place) so you can pour and toss immediately when the fat is warm — that few seconds makes a big texture difference.
– Let the bacon cool slightly before chopping so you don’t lose those little crisp pieces all over the counter.

Common Mistakes

– Overheating the dressing: I once poured scalding bacon fat over the spinach and ended up with a sad, soggy pile instead of a salad; let the fat cool for 30–60 seconds off the heat first.
– Under-seasoning: Bacon is salty but not always enough — taste as you go and add a squeeze of lemon or a pinch of flaky salt at the end.
– Using wet greens: Water dilutes the dressing and makes everything limp; spin and pat leaves dry or use paper towels to dab excess moisture.
– Ignoring contrast: This salad shines because of textural contrast — don’t skip the crunchy element (nuts, seeds, or croutons) unless you want it flatter.

What to Serve It With

– Roast chicken or pan-seared pork chops for a satisfying main course pairing.
– A warm grain bowl (quinoa or farro) tossed with a scoop of this salad makes a hearty vegetarian meal if you add beans.
– As part of a holiday spread alongside roasted root vegetables and a simple tart — it cuts through richer dishes beautifully.

✔Tips & Mistakes

– If you like more sharpness, add a splash more vinegar or lemon at the end rather than increasing the sugar; acid brightens without making the salad cloying.
– Don’t be shy about texture: a little toasted breadcrumb or crisp apple will rescue a salad that’s veering soft.
– If the dressing separates, whisk in a teaspoon of Dijon mustard — it helps emulsify and brings a subtle tang.

✔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.
If you anticipate leftovers, pack the dressing and toppings separately from the spinach and toss just before serving to preserve texture for up to 24 hours.

✔Variations and Substitutions

– Vegetarian: Swap rendered bacon fat for olive oil plus a few drops of liquid smoke, and use smoked almonds for a savory crunch.
– Cheese swaps: Goat cheese, feta, or shaved Parmesan all work; choose based on how tangy you want the salad to be.
– Greens swaps: Baby kale or a mix of arugula and spinach can stand up to a warmer dressing, but reduce how long the dressing sits on delicate leaves.
– Sweetness: If you want less sugar, cut back or replace with honey or maple syrup; the bacon already contributes a savory-sweet profile, so small adjustments go far.

Frequently Asked Questions

Is this salad gluten-free?

Yes, the basic salad is naturally gluten-free. Watch any add-ins like croutons or pre-seasoned bacon that might contain gluten, and swap them if needed.

Can I make this vegetarian?

Absolutely. Use good olive oil or a light butter substitute with a touch of smoked paprika or liquid smoke for that savory backbone, and add toasted nuts or smoked tofu for texture.

How long will leftovers keep?

If components are stored separately (dressing, bacon, greens), you’ll get about 2–3 days in the fridge. Toss just before serving to keep the spinach crisp.

Can I use thick-cut bacon or turkey bacon?

Yes. Thick-cut bacon gives a heartier chew and richer fat; turkey bacon works in a pinch but has less fat and a different flavor — you may want to add a touch more oil for the dressing.

My dressing separated — can I fix it?

Whisk in a little Dijon mustard or a teaspoon of warm water and whisk vigorously; the mustard helps re-emulsify the fat and vinegar for a smooth dressing.

Remember it later

Planning to try this recipe soon? Pin it for a quick find later!