Delish Spinach Salad with Warm Bacon Dressing

This spinach salad is a simple celebration of contrasts: tender baby spinach, crisp warm bacon pieces and dressing that’s equal parts savory and slightly sweet, all balanced with a bright vinegar bite. It’s the kind of salad that feels special without trying too hard—comforting enough for weeknights, elegant enough for company.

My husband fell in love with this the first time I made it; he declared it “an excellent excuse to eat bacon for dinner” and now asks for it whenever we want something light but satisfying. Our kiddo calls the warm bacon dressing “magic sauce” because it turns regular spinach into something they actually ask for seconds of. It’s become our go-to side when friends come over because it travels well, assembles quickly, and always sparks conversation.

Behind the Recipe

This salad came from fiddling with a classic warm bacon vinaigrette until it felt just right for leafy greens. I learned that timing is key: add the hot dressing while the spinach is still cool so you get that lovely partial wilt instead of a soggy pile. People often overcook the bacon or let the rendered fat cool too much before adding the acid; both mute the dressing’s flavor. A splash of vinegar at the end brightens everything, and a pinch of brown sugar or a teaspoon of maple softens the edge if you want a rounder profile. Little touches—freshly ground black pepper, a scatter of toasted nuts, or a crumble of sharp cheese—elevate it from weekday to memorable.

Shopping Tips

– Greens: Choose tender baby spinach for the best texture and quick wilting; avoid limp, yellowing leaves.
– Protein: Look for thick-cut bacon for meaty, crisp pieces and richer rendered fat—center-cut is a good compromise.
– Cheese: If you like cheese in salads, pick a sharp crumbled option like blue or goat to stand up to the bacon; check expiration dates on soft cheeses.
– Nuts & Seeds: Toasted pecans or walnuts add crunch; buy shelled nuts and toast them at home for maximum freshness.
– Dressing/Oil: Use a neutral oil like grapeseed or a good-quality extra-virgin olive oil and a clear, sharp vinegar (apple cider or sherry works well) for bright flavor.

Prep Ahead Ideas

– Cook the bacon a day ahead and store in the fridge; reheat gently and add the bacon fat to the dressing when you warm it.
– Wash and thoroughly dry the spinach, then store it in a paper towel–lined container to keep it crisp for up to 48 hours.
– Measure and combine non-perishable dressing ingredients in a jar; when you’re ready, warm the bacon fat and pour it over the jarred mix.
– Pre-toast nuts and keep them in an airtight container for up to a week so assemblies are quick and crunchy.

Time-Saving Tricks

– Cook bacon on a rimmed sheet pan in the oven—less hands-on and more evenly crisp than the skillet.
– Use pre-washed baby spinach and pre-crumbled cheese if you’re short on time; the warm dressing does the heavy lifting flavor-wise.
– Keep a small jar of vinaigrette base (vinegar, a touch of sugar, mustard) in the fridge—finish with warm bacon fat when you’re ready.
– Do mise en place: crumble bacon, chop any add-ins, and have the spinach in the serving bowl before you heat the dressing so everything comes together quickly.

Common Mistakes

– Overheating or burning the bacon: burnt fat tastes bitter; cook until crisply browned and drain on paper towels.
– Adding hot dressing to already-warm spinach: that turns it limp fast—start with cool leaves and let the dressing gently soften them.
– Skimping on acid: the vinegar brightens the richness; if the salad tastes flat, add another teaspoon and taste again.
– Forgetting texture: no matter how good the dressing is, a salad needs crunch—add nuts, seeds, or thinly sliced onion to keep it lively.

What to Serve It With

This salad pairs beautifully with roasted chicken, grilled pork chops, or a simple bowl of lentil soup. It’s also perfect alongside a warm grain like farro or freekeh to make it a more substantial vegetarian main when you toss in beans or a poached egg.

✔Tips & Mistakes

Treat the bacon fat like gold—it’s the flavor backbone. If you’re cutting calories, use less fat but compensate with a splash more vinegar and an extra pinch of mustard for body. If the salad becomes too oily, blot the excess with a paper towel and add a little more greens and acid.

✔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 lighten up, swap half the bacon fat for olive oil and add a teaspoon of Dijon to keep the emulsion stable. For a nuttier profile, replace part of the vinegar with sherry vinegar or a splash of balsamic. Crumbled blue cheese or goat cheese both hold up well; skip soft, mild cheeses that melt into the dressing. For vegetarian guests, crisped smoked tempeh or roasted mushrooms mimic the umami and texture of bacon.

Frequently Asked Questions

Delish Spinach Salad with Warm Bacon Dressing

A refreshing 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

• ▢ 10 oz fresh spinach washed thoroughly
• ▢ 6 slices bacon cooked and crumbled
• ▢ 0.25 cup red onion thinly sliced
• ▢ 0.5 cup cherry tomatoes halved
• ▢ 2 tbsp olive oil
• ▢ 1 tbsp apple cider vinegar
• ▢ 1 tsp Dijon mustard

Instructions

Preparation Steps

• Cook the bacon in a skillet until crispy, then crumble it into pieces.
• In a small bowl, whisk together olive oil, vinegar, mustard, and season with salt and pepper.
• In a large bowl, combine spinach, red onion, and cherry tomatoes.
• Pour the dressing over the salad and toss gently to combine. Top with crumbled bacon.

Notes

This salad is best served immediately while the bacon is still warm.