Delish Spinach Salad with Warm Bacon Dressing

This spinach salad with warm bacon dressing is one of those deceptively simple dishes that tastes like you spent an afternoon fussing over it, when really it comes together in about the time it takes to crisp bacon. Bright baby spinach tossed with tender shallots, toasted nuts, and a silky, warm bacon vinaigrette gives you a salad that’s simultaneously cozy and fresh—perfect for weeknight dinners and dinner-party starters alike.

My husband calls this our “grown-up comfort salad.” He insists it’s the only way to convince him to eat greens on a cold night, and our kiddo asks for “that yummy bacon sauce” by name. I started making it years ago when I wanted something that felt special without being precious—now it’s a staple after busy days when everyone needs something quick, satisfying, and just a little indulgent.

Behind the Recipe

This salad started as a simple midweek riff on a classic wilted spinach with bacon dressing. Over the years I refined the proportions and learned small things that matter: slice shallots thin so they mellow in the warm dressing, toast nuts briefly to deepen their flavor, and don’t overdress the spinach—less is more when the dressing is hot. I also learned that letting the bacon drippings cool a touch before adding vinegar keeps the dressing from tasting metallic, and tossing the salad immediately while the dressing is warm gives a gentle wilt that’s irresistible.

Shopping Tips

– Greens: Choose baby spinach with crisp leaves and no slimy stems—freshness makes a huge difference since the leaves are barely dressed.
– Protein: Buy a thick-cut bacon or slab bacon if possible; it renders richer fat and crisps nicely compared with very thin slices.
– Cheese: Pick a tangy, crumbly cheese like feta or aged goat cheese to contrast the bacon’s richness; buy it pre-crumbled for convenience.
– Crunch Extras: Toasted pecans, walnuts, or sliced almonds all work—buy raw and toast yourself for the best aroma.
– Dressing/Oil: Use a neutral oil (grapeseed or light olive oil) so the bacon flavor shines; avoid strong extra-virgin olive oils that can compete.

Prep Ahead Ideas

– Crisp the bacon and reserve the rendered fat up to 2 days ahead; store it in a small airtight jar in the fridge and gently reheat when you’re ready to make the dressing.
– Thinly slice shallots and toast nuts a day ahead—keep them separate in airtight containers so they stay crunchy and fresh.
– Crumble the cheese and wash/spin the spinach no more than a day ahead; store the leaves in a salad spinner or a paper-towel-lined container to stay dry.

Time-Saving Tricks

– Cook the bacon in a skillet while you prep the rest of the ingredients—it’s true multitasking that saves time and keeps flavors hot and fresh.
– Use pre-washed baby spinach to skip washing and spinning, but always pat dry any extra moisture to avoid a watery salad.
– If you’re short on time, use pre-toasted nuts and pre-sliced shallots from the store; just toast them briefly to refresh their scent and texture.

Common Mistakes

– Overdressing the salad: warm dressing clings to leaves, so start with less and add more if needed. I once drenched a batch and it became limp—adding extra fresh spinach rescued it.
– Using wet spinach: water dilutes the dressing and makes the leaves soggy; always dry your greens thoroughly.
– Adding vinegar to very hot fat: it can taste sharp or metallic; let the fat cool a moment before whisking in acid, or temper the vinegar by adding a tablespoon of warm fat first.

What to Serve It With

This salad pairs beautifully with roasted chicken, grilled pork chops, or a simple pan-seared salmon. It also serves as a bright side to heavier mains like lasagna or pot roast, and makes a welcome starter at holiday meals.

✔Tips & Mistakes

✔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

Try baby kale or arugula in place of spinach for a bolder greens profile, but note they won’t wilt quite the same. Swap walnuts for pecans or almonds depending on what you have—each nut gives a different flavor footprint. If you don’t eat pork, smoked turkey bacon or crisped pancetta-style tempeh can provide a smoky element, though the classic bacon version is worth making when possible.

Frequently Asked Questions

Delish Spinach Salad with Warm Bacon Dressing

A refreshing spinach salad topped with warm bacon dressing, perfect for any occasion.

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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 chopped
• ▢ 1 cup champagne vinegar
• ▢ 0.5 cup olive oil
• ▢ 1 teaspoon Dijon mustard for flavor
• ▢ 0.5 teaspoon salt to taste
• ▢ 0.25 teaspoon black pepper to taste

Instructions

Preparation Steps

• In a skillet, cook the chopped bacon over medium heat until crispy. Drain on paper towels.
• In a small bowl, whisk together champagne vinegar, olive oil, Dijon mustard, salt, and pepper.
• In a large bowl, toss the fresh spinach with the dressing and top with the crispy bacon.

Notes

Drizzle any leftover dressing over the salad just before serving for extra flavor.