Delish Spinach Salad with Warm Bacon Dressing

This salad is exactly the kind of dish I reach for when I want something fresh, a little indulgent, and impossibly easy to pull together: crisp baby spinach tossed with red onion, toasted nuts, and a warm bacon dressing that does the heavy lifting of flavor. The dressing is savory-sweet, made in the bacon pan so nothing goes to waste, and it slightly wilts the spinach in the best possible way—soft at the edges but still bright and crunchy where it counts.

My husband practically declares it a main course; he calls it “the bacon salad” and requests it any time we’re short on energy but craving something satisfying. Our kids love picking out the bacon and nuts, and I love how it’s become our quick Sunday lunch when we’re between errands. One weeknight I served it alongside rotisserie chicken when we had unexpected guests, and everyone asked for seconds—so now I keep the pantry and fridge stocked for it.

Behind the Recipe

I learned early on that the temperature of the dressing matters: too hot and your spinach goes limp and soggy; just-warm and it softens the leaves while keeping them vibrant. Cooking the bacon until it’s crisp but not burned gives you the best fat for the vinaigrette and crunchy pieces to scatter on top. Another lesson: taste and tweak the dressing — a touch more vinegar or a pinch of sugar can rescue a flat batch. Finally, assemble at the last minute so the dressing stays glossy and the textures remain distinct.

Shopping Tips

– Greens: Choose baby spinach for tenderness and a milder flavor; look for bright, unblemished leaves and avoid bags with excess moisture.
– Protein: Pick a thick-cut bacon if you want big, meaty bites; center-cut or smoked varieties work well for a robust dressing flavor.
– Vegetables: Red onion gives crunch and bite—buy small, firm bulbs and slice thinly so they mellow in the warm dressing.
– Nuts & Seeds: Toasted pecans or walnuts add depth; buy raw and toast them yourself for best flavor and control over salt.
– Dressing/Oil: Use high-quality vinegar (apple cider or red wine vinegar) and a neutral oil—good olive oil is fine, but avoid extra-virgin if you want the dressing to taste bright rather than peppery.

Prep Ahead Ideas

– Cook the bacon and keep the rendered fat refrigerated in a sealed jar for up to 3 days; warm and use it to make the dressing quickly.
– Toast and cool the nuts, then store them in an airtight container for up to a week so they’re ready to sprinkle on at serving.
– Hard-boil eggs or slice any add-ins (radishes, cucumber) the day before, stored in airtight containers, to cut hands-on time.
– Keep spinach washed and thoroughly dried in the fridge (use a salad spinner or clean towels) so the dressing adheres properly and doesn’t water down the salad.

Time-Saving Tricks

– Use pre-cooked bacon or bacon lardons when you’re short on time—just crisp them briefly in the pan to refresh the texture and render a bit of fat for the dressing.
– Toast nuts in a single shallow pan while the bacon finishes to multitask without extra dishes.
– Measure vinegar, mustard, and sweetener into a jar so you can shake the dressing together quickly in seconds.
– A proper mise en place—sliced onion, measured vinegar, and ready nuts—means the warm dressing can be poured and the salad served immediately without frantic chopping.

Common Mistakes

– Pouring dressing that’s piping hot onto the spinach will leave you with limp, sad greens; let it cool for 30–60 seconds off the heat first.
– Over-salting, especially if you use cured bacon and salted nuts; taste the dressing before adding more salt and remember you can always add at the table.
– Skipping the crisping step for bacon—chewy bacon won’t provide the same texture contrast or render enough fat for a flavorful vinaigrette.
– If the dressing separates or seems thin, whisk in a teaspoon of Dijon mustard or a tiny pinch of sugar to help emulsify and round the flavors.

What to Serve It With

This salad holds up beautifully beside roasted or grilled chicken, pork chops, pan-seared salmon, or a warm grain bowl (quinoa or farro). It’s also a lovely counterpoint to creamy dishes like mac and cheese or a rich frittata.

✔Tips & Mistakes

Serve the salad immediately after you toss it with the warm dressing to preserve that perfect wilt-to-crisp balance. If you’re making a large batch for a crowd, dress it in batches to avoid over-saturating the greens.

✔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

– Vegetarian: Skip bacon and sauté mushrooms in olive oil with smoked paprika for a savory boost; add a splash of liquid smoke if you want that smoky hint.
– Lighter protein: Swap bacon for turkey bacon or crisped prosciutto for a slightly different texture; pancetta makes a great substitute for a more Italian profile.
– Greens swap: Baby kale or a mix of spinach and arugula works, but note that kale needs more massaging or a slightly warmer dressing to soften.
– Sweetener: Honey or maple syrup can replace granulated sugar in the dressing for a rounder sweetness that pairs particularly well with pecans.

Frequently Asked Questions

Delish Spinach Salad with Warm Bacon Dressing

This delightful spinach salad features crispy bacon and a warm, tangy dressing that elevates the fresh flavors of the greens.

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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

• ▢ 8 oz fresh spinach washed and dried
• ▢ 6 slices bacon chopped
• ▢ 1 cup cherry tomatoes halved
• ▢ 0.5 cup red onion sliced thin
• ▢ 0.5 cup blue cheese crumbled
• ▢ 3 tblsp olive oil extra virgin
• ▢ 2 tblsp red wine vinegar to taste
• ▢ 0.5 tsp Dijon mustard
• ▢ 0.5 tsp honey
• ▢ 0.25 tsp salt to taste
• ▢ 0.25 tsp black pepper freshly ground

Instructions

Preparation Steps

• In a large skillet over medium heat, cook the chopped bacon until crispy. Once cooked, remove the bacon and set aside, leaving the drippings in the skillet.
• In the skillet with the bacon drippings, add the olive oil, red wine vinegar, Dijon mustard, honey, salt, and black pepper. Whisk until combined and heated through.
• In a large bowl, combine the spinach, cherry tomatoes, red onion, and blue cheese. Drizzle the warm dressing over the salad and toss gently.
• Top the salad with the crispy bacon and serve immediately.

Notes

This salad is best served immediately to enjoy the contrast of warm dressing with fresh greens.