Delish Spinach Salad with Warm Bacon Dressing

This warm spinach salad with a silky bacon dressing is the kind of thing I make when I want something that feels special but comes together in under 20 minutes. Baby spinach tossed with crisp bacon, a little sharpness from red onion or shallots, a sprinkle of toasted nuts, and that warm, slightly sweet, tangy bacon vinaigrette—it’s the sort of salad that arrives at the table hot and finishes the meal without fuss.

My husband absolutely asks for this one on repeat. It started as a quick weeknight throw-together when we were both hungry and short on patience; now it’s our unofficial “comfort salad.” I have a vivid memory of him standing at the counter, fork in hand, stealing bites of warm dressing-coated spinach and declaring it better than any side dish at a restaurant. It’s become a staple because it’s simple, honest, and everyone in the family—kids included—gets excited about the crunchy bacon and the nutty finish.

Behind the Recipe

This salad is one of those dishes where technique matters more than complexity. Rendering the bacon slowly lets you capture flavorful fat without burning it, which forms the base of the dressing. Toss the warm dressing right before serving so the leaves get a gentle wilt—if you dress it too early, the spinach goes limp and soggy. Balance is key: a touch of sweetness (a teaspoon of honey or a pinch of sugar) brightens the vinaigrette and tames the bacon’s saltiness, while a splash of vinegar cuts through the fat. Little touches—like toasting the nuts until fragrant and using a mix of red onion and shallot for milder bite—are the things that make this feel intentional rather than thrown together.

Shopping Tips

– Greens: Choose fresh baby spinach with unblemished leaves; avoid bags that look wet or slimy at the bottom—that’s a sign they’re past their prime.
– Protein: Pick thick-cut bacon for better texture and flavor—regular sliced bacon works, but thick-cut renders better and gives meatier bites.
– Cheese: If using cheese (feta, goat, or shaved Parmesan are great), buy a small block and shave it yourself for fresher flavor and better melt resistance.
– Nuts & Seeds: Toast nuts (pecans, walnuts, or almonds) for a minute or two until fragrant—raw nuts are fine but toasting dramatically boosts aroma and crunch.
– Fats & Oils: Use a neutral oil (canola or light olive oil) to blend with the bacon fat; don’t use extra-virgin olive oil for high-heat rendering as it can become bitter.

Prep Ahead Ideas

– Cook the bacon and reserve the warm bacon fat and rendered bits in a jar in the fridge; warm gently and whisk with vinegar/oil just before serving. Bacon keeps 3–4 days.
– Toast and cool the nuts up to 3 days ahead; store in an airtight container to preserve crunch.
– Slice onions or shallots and store them submerged in cold water for up to a day to mellow their bite; drain well before adding.
– Wash and spin the spinach, then store in a paper towel–lined container in the fridge; it stays crisp for 2–3 days and speeds assembly.

Time-Saving Tricks

– Render bacon in a cold skillet over medium heat so it crisps more evenly and you don’t need to babysit it.
– Use pre-washed baby spinach when you’re short on time—just make sure it’s dry so the dressing clings.
– Toast nuts in a skillet while the bacon renders to use the same pan and save cleanup.
– Keep mise en place by measuring vinegar, sweetener, and pepper into a small jar; when the bacon’s done, whisk everything together and pour.

Common Mistakes

– Overdressing too early: I once dressed the salad 30 minutes before dinner and ended up with mushy spinach—dress at the last minute.
– Burnt bacon fat: If the fat smokes, the dressing will taste bitter—render on medium heat and remove the pan from heat if it starts to brown too quickly.
– Not draining onions: Too much onion liquid can water down the dressing—pat them dry or briefly rinse and drain if needed.
– Underseasoning: Bacon brings salt but the vinaigrette still needs a final taste and adjustment—add a pinch of salt or a splash more vinegar if it feels flat.

What to Serve It With

This salad pairs beautifully with simply roasted chicken, grilled pork chops, or a bowl of warm lentil soup. It also makes a lovely starter for an autumn dinner party—serve it alongside crusty bread and a soft cheese board for a relaxed spread.

✔Tips & Mistakes

– Do dress the salad right before serving so the spinach gets a light, warm wilt but stays lively.
– If your bacon is extra salty, reduce any added salt in the dressing and lean on acidity (vinegar or lemon) for balance.
– For a cleaner plating, toss the spinach in the dressing in a large bowl, then transfer to plates and finish with nuts and cheese.

✔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

– For a vegan version, swap bacon for smoked tempeh or store-bought coconut bacon and use olive oil with smoked paprika to mimic the smoky fat.
– Swap nuts freely—walnuts and pecans bring a buttery note; sliced almonds add snappy texture.
– Replace vinegar types depending on preference: apple cider vinegar for fruitier tang, sherry vinegar for a more nuanced finish, or lemon juice for brightness.
– If you want fruit, add sliced pears or apple for fall, or segmented orange for winter citrus brightness—keep the dressing slightly less sweet with fruit additions.

Frequently Asked Questions

Delish Spinach Salad with Warm Bacon Dressing

This delicious spinach salad features warm bacon dressing for a perfect balance of flavors.

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Prep Time: 15 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 25 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 6 cups fresh spinach washed and dried
• ▢ 4 strips bacon cut into small pieces
• ▢ 1 cup cherry tomatoes halved
• ▢ 0.5 cup red onion thinly sliced
• ▢ 0.25 cup feta cheese crumbled
• ▢ 0.25 cup olive oil extra virgin
• ▢ 3 tablespoons red wine vinegar
• ▢ 1 teaspoon Dijon mustard
• ▢ 1 teaspoon honey
• ▢ 1 pinch salt
• ▢ 1 pinch black pepper

Instructions

Preparation Steps

• In a skillet, cook the bacon over medium heat until crispy. Remove and drain on paper towels.
• In the same skillet, add olive oil, vinegar, mustard, honey, salt, and pepper. Stir to combine and heat until warm.
• In a large bowl, combine spinach, tomatoes, red onion, and feta cheese. Drizzle warm dressing over salad and toss gently.
• Top with crispy bacon and serve immediately.

Notes

This salad is perfect for a light lunch or a side dish for dinner.