Delish Spinach Salad with Warm Bacon Dressing

This spinach salad dressed with warm bacon vinaigrette is one of those deceptively simple dishes that feels special every time: tender baby spinach leaves brightened with a tangy, slightly sweet warm dressing made from rendered bacon fat, a splash of vinegar, a little mustard, and a handful of crunchy add-ins. It’s the kind of salad that can be a side and still steal the show, because the warmth of the dressing softens the greens just enough and the bacon brings a savory depth you don’t get from a cold vinaigrette.

My husband practically insists this appears at least once a month. The first time I made it, he declared it “restaurant-level” between bites and then proceeded to steal extra bacon pieces off my plate; now he asks for it at weeknight dinners and potlucks alike. It’s become our go-to when we want something that’s both comforting and a little elegant—easy to throw together but memorable enough to make guests ask for the recipe.

Behind the Recipe

I learned early on that the final texture of this salad hinges on timing: pour the warm dressing over the spinach at the last moment to get a light, pleasant wilt rather than a pool of soggy leaves. People often overdo the acidic components or skip drying the spinach thoroughly; both make the salad taste off. Small touches—like using part of the bacon fat in the dressing for flavor, toasting any nuts or seeds, and adding a tiny bit of honey or mustard to round the vinaigrette—are what lift this from a good salad to one I always want on repeat.

Shopping Tips

– Greens: Choose baby spinach with crisp, bright leaves and no yellowing; pre-washed bags are convenient but always give them a quick spin-dry.
– Vegetables: Red onion or shallots are great for bite and color—pick firm, dry bulbs without soft spots.
– Protein: Look for thick-cut or smoked bacon for the best texture and flavor; check labels if you need low-sodium or nitrate-free options.
– Cheese: A tangy crumbly cheese (feta or goat cheese) pairs well—buy a small package to keep it fresh and crumble as needed.
– Nuts & Seeds: Toast walnuts, pecans, or pumpkin seeds for extra crunch; pre-toasted varieties save time but watch for added salt.

Prep Ahead Ideas

– You can cook the bacon and make the dressing a day ahead; store them separately in the fridge—the dressing will solidify slightly and can be gently reheated.
– Wash and spin-dry the spinach and store it in a paper-towel–lined container or a salad spinner in the fridge for up to 2 days.
– Toast any nuts or seeds and keep them in an airtight jar; add them at the last minute so they stay crunchy.
– Pre-slice onions or shallots and keep them in a small airtight container to save time the night you assemble the salad.

Time-Saving Tricks

– Cook bacon in a single skillet and use the rendered fat directly for the dressing—less cleanup, more flavor.
– Use pre-washed baby spinach and pre-crumbled cheese when you’re rushed, but toast your own nuts for a quick freshness boost.
– Mise en place: line up spinach, toppings, and a warmed dressing bowl so assembly is one smooth motion.
– When prepping for a crowd, double the dressing and warm it slowly on the stove—warmer dressing equals faster, even wilting across a big bowl.

Common Mistakes

– Tossing too early: If you dress the greens too far ahead, they’ll turn soggy; always toss right before serving.
– Over-salting: Bacon adds a lot of salt, so taste the dressing before adding more; you can always correct with a splash of vinegar or a pinch of sugar.
– Using wet greens: Any leftover water on spinach dilutes the dressing and makes the texture flat—spin or pat leaves dry.
– Burning the bacon: Burnt bacon makes the dressing bitter; render it low and slow for the best fat and flavor.

What to Serve It With

This salad is a great companion to simply cooked proteins—grilled chicken breasts, a pan-seared salmon, roast pork tenderloin, or even a juicy steak. It also plays nicely alongside a seasonal soup or as part of a brunch spread with frittata and crusty bread.

✔Tips & Mistakes

A warm dressing is the star here—pour it hot enough to gently wilt the spinach but not so hot it cooks it into mush. If you want a punchier balance, add a touch more acid or a small spoon of mustard to the vinaigrette. And remember: crunchy toppings should be held back until serving to maintain texture.

✔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

If you want to switch things up, try crispy pancetta or smoked salmon instead of bacon; for a vegetarian version, use caramelized mushrooms and a smoky olive-oil base. Swap Dijon for grainy mustard to vary texture, and switch honey for maple syrup if you want a deeper sweetness. Kale or baby arugula can stand in for spinach but may need a little massage or a milder wilt to soften.

Frequently Asked Questions

Delish Spinach Salad with Warm Bacon Dressing

A fresh and flavorful 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 cups fresh spinach washed and dried
• ▢ 8 slices bacon cooked and chopped
• ▢ 1 cup cherry tomatoes halved
• ▢ 1 medium red onion sliced thin
• ▢ 0.5 cup feta cheese

Instructions

Preparation Steps

• In a large bowl, combine the spinach, bacon, cherry tomatoes, red onion, and feta cheese.
• In a skillet, cook the bacon until crispy and then remove, leaving the drippings in the pan.
• Add vinegar and mustard to the drippings, whisk until combined, then pour over the salad.
• Toss the salad to coat evenly and serve immediately.

Notes

This salad can be made ahead of time; just dress it before serving.