Delish Spinach Salad with Warm Bacon Dressing

This spinach salad with warm bacon dressing is the kind of simple, seasonal dish that somehow feels special every time—bright baby spinach tossed with sweet-tart red onion and tomatoes, crunchy nuts or seeds, and a warm bacon-and-vinegar dressing that slightly wilts the leaves and ties everything together. It’s approachable enough for a weeknight but pretty enough for guests, with a salty-sweet balance that keeps you going back for forkfuls.

My husband declared this our “forever salad” after the first time I made it: he kept sneaking bites off the cutting board while I finished plating and then ate the entire bowl in about two minutes. Our kiddo likes picking out the bacon bits, which is its own form of quality control, and it’s become the side I bring to potlucks because people always ask for the dressing recipe.

Behind the Recipe

This salad started as a pantry rescue—bacon in the freezer, spinach in the crisper, and a few odds and ends to brighten it up. Over a few iterations I learned to fry the bacon just to the point where it’s crisp but still glossy, because the rendered fat is the flavor carrier in the warm dressing. Also: slice any raw onions paper-thin or soak them briefly in cold water if you want milder flavor; otherwise their bite competes with the bacon. The one small flourish that makes a big difference is finishing the dressing with a splash of a bright vinegar (apple cider or sherry) and a tiny sprinkle of freshly cracked black pepper.

Shopping Tips

– Greens: Pick baby spinach labeled “triple washed” for convenience, or choose a sturdier spinach if you plan to keep leftovers longer.
– Protein: Use good-quality bacon—thick-cut gives great texture, but center-cut is leaner if you prefer less fat.
– Cheese: If adding cheese, grab a block of sharp cheddar or tangy goat cheese for better melt and flavor than pre-shredded.
– Nuts & Seeds: Toast raw walnuts or pecans for deeper flavor; pre-toasted nuts can be a time-saver but check for added salt.
– Fats & Oils: Use neutral oil for sautéing if you want less bacon flavor, but don’t skip good olive oil for finishing the dressing.

Prep Ahead Ideas

– Crisp the bacon up to two days ahead; store in an airtight container and re-crisp in a hot oven or skillet before tossing.
– Slice onions and chop any add-ins (tomatoes, apples, nuts) the day before and refrigerate separately to keep textures distinct.
– Make the dressing (bacon fat + vinegar + mustard + a touch of sweetener) and refrigerate for up to 3 days; warm gently before tossing with the greens.
– Store prepped components in shallow airtight containers so they cool quickly and stay fresh for salads through the week.

Time-Saving Tricks

– Cook bacon on a rimmed sheet pan in the oven while you prep other ingredients—less babysitting and even crisping.
– Use pre-washed baby spinach and pre-toasted nuts to shave minutes without sacrificing much flavor.
– Combine vinaigrette ingredients in a jar and shake vigorously; it emulsifies fast and saves dirty bowls.
– If you’ve got a busy evening, make everything but the dressing and keep it cold—toss hot bacon fat at the last minute so the greens wilt just a touch.

Common Mistakes

– Overly soggy salad: pouring too much hot fat over the greens wilts them completely—use a little at a time and toss quickly.
– Bland dressing: Bacon fat needs acid and a little sweetness to balance it—if it tastes flat, add a splash more vinegar and a pinch of sugar or maple syrup.
– Over-salted finish: bacon and some cheeses are salty, so taste the dressing first and adjust salt at the end.
– I once skipped toasting the nuts—big mistake. Raw nuts are softer and less flavorful; a quick toast brings out their best.

What to Serve It With

✔Tips & Mistakes

Serve this salad alongside roast chicken, a simple grilled steak, or as part of a casual holiday spread. If making it for a barbecue, keep the dressing separate until just before serving to avoid limp greens. When adding fruits like pears or apples, toss them in lemon juice to prevent browning.

✔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

– Bacon-free: Swap bacon for thick-cut tempeh or smoked tofu and use a little olive oil to make the warm dressing.
– Nut-free: Replace nuts with roasted chickpeas or toasted pumpkin seeds for crunch.
– Cheese swaps: Sharp cheddar, crumbled feta, or shaved Parmesan all work—choose based on the flavor intensity you prefer.
– Sweetener options: Use honey, maple syrup, or a pinch of granulated sugar to balance the vinegar; each brings a subtly different note.

Frequently Asked Questions

Delish Spinach Salad with Warm Bacon Dressing

A deliciously fresh spinach salad topped with crispy bacon and a warm dressing.

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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 oz Fresh Spinach Washed and dried
• ▢ 4 slice Bacon Cooked until crispy
• ▢ 0.5 cup Red Onion Thinly sliced
• ▢ 1 cup Cherry Tomatoes Halved
• ▢ 0.25 cup Feta Cheese Crumble on top

Instructions

Preparation Steps

• In a skillet, cook the bacon over medium heat until crispy. Remove and crumble.
• In the same skillet, add olive oil and vinegar to the bacon grease, whisking until combined.
• In a large bowl, combine spinach, red onion, cherry tomatoes, and feta cheese.
• Drizzle the warm bacon dressing over the salad and toss to combine. Top with crumbled bacon.

Notes

Best served immediately while the dressing is warm.