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 hours in the kitchen—peppery baby spinach tossed with a warm, smoky bacon vinaigrette, crunchy add-ins, and a bright finish of lemon or vinegar. It’s the kind of side that steals the show at weeknight dinners and holiday spreads alike because the warm dressing softens the greens just enough to release their flavor and marry all the elements together.

My husband declared this “officially our salad” the first time I served it, which for someone who’d happily live on sandwiches is high praise. Now it pops up at Sunday supper and on hectic Wednesdays when I want something that feels special but doesn’t take forever. My kids love picking out the bacon bits and nuts, and I love that it gets them to eat greens without complaint—small victories, right?

Behind the Recipe

I learned early on that the timing of the dressing matters more than the exact ingredients. Pouring the warm bacon vinaigrette directly onto the spinach while it’s still warm gives you that slightly wilted, glossy finish that makes each leaf more flavorful. People sometimes overdo the acid or salt, so I always err on the gentler side with vinegar and adjust after tasting. Little touches that lift this salad are good bacon (not overly fatty), a handful of toasted nuts for depth, and a splash of fresh citrus to brighten things at the end.

Shopping Tips

– Greens: Use fresh baby spinach or a tender spring mix; look for bright green leaves without wilting or yellowing at the stems.
– Cheese: If adding cheese, choose a crumbly feta or crumbled goat cheese for tang, and buy it in a block to control crumbliness and freshness.
– Crunch Extras: Pick toasted pecans, walnuts, or pepitas; buy raw and toast them yourself for the best aroma and crispness.
– Dressing/Oil: Use a neutral oil like light olive oil or avocado oil with your bacon drippings, and choose a mellow vinegar (apple cider or sherry vinegar work beautifully).
– Citrus: Fresh lemon is best—avoid bottled juice when you can, it makes a noticeable difference in brightness.

Prep Ahead Ideas

– Cook the bacon and strain the drippings into a jar; refrigerate the bacon bits separately in an airtight container for up to 3 days.
– Toast nuts and store them in a sealed container at room temperature for up to a week, or freeze if you’re prepping longer.
– Measure and chill vinegar and oil in a small jar so when you heat the bacon drippings you can whisk everything quickly and finish the dressing in minutes.

Time-Saving Tricks

– Crisp the bacon on a sheet pan in the oven while you prep other ingredients—less babysitting and perfectly even browning.
– Keep baby spinach pre-washed in the fridge to save rinsing and spinning; just check for any moisture and towel-dry if needed before dressing.
– Use a microwave-safe bowl to warm the dressing quickly if you’re short on stovetop space—just do short bursts and whisk between them.

Common Mistakes

– Overdressing the greens: a little warm dressing goes a long way—add a few tablespoons, toss, taste, then add more if needed.
– Using very old bacon or pre-cooked bacon that lacks flavor: choose thick-cut or good-quality bacon for the best drippings.
– Pouring cold dressing over spinach and expecting the same result: the warmth helps the leaves wilt slightly and meld flavors; cold dressing changes the texture and mouthfeel.
– Letting the salad sit too long after dressing: toss and serve fairly quickly so the spinach keeps some structure and the crunchy elements don’t go soggy.

What to Serve It With

This salad pairs beautifully with roasted chicken, grilled steak, or a simple sheet-pan salmon. It’s also a nice counterpoint to rich mains like pot roast or creamy pasta, and it can anchor a brunch spread alongside quiche or savory tarts.

✔Tips & Mistakes

– For best texture, toast nuts briefly—just until fragrant—to avoid bitterness from over-toasting.
– If you like an extra pop, add thinly sliced red onion and let it sit with a pinch of salt for a few minutes to soften the sharpness.
– Save a little bacon as a final sprinkle so every bowl gets a hit of crispness on top.

✔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: swap bacon for smoked mushrooms or roasted smoked paprika-roasted chickpeas; use olive oil instead of bacon fat and add a splash of liquid smoke if you miss the smoky note.
– Nut-free: replace nuts with toasted seeds like sunflower or pumpkin seeds for comparable crunch without allergens.
– Cheese swaps: tangy feta, sharp Pecorino, or shaved Parmesan all work—each gives a slightly different savory lift.
– Acid choices: sherry vinegar brings a mellow richness, apple cider vinegar is bright and familiar, while lemon juice adds fresh citrus notes—adjust to taste.

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
• ▢ 4 strips bacon chopped
• ▢ 1 cup cherry tomatoes
• ▢ 0.5 cup red onion sliced thin
• ▢ 0.5 cup feta cheese crumbled
• ▢ 0.25 cup olive oil
• ▢ 2 tablespoons red wine vinegar
• ▢ 1 teaspoon Dijon mustard
• ▢ 0.5 teaspoon garlic minced
• ▢ 1 teaspoon honey

Instructions

Preparation Steps

• Cook bacon in a skillet over medium heat until crispy. Remove bacon and set aside, reserving the drippings.
• In the same skillet, add olive oil, red wine vinegar, Dijon mustard, minced garlic, and honey. Whisk together and heat until warm.
• In a large bowl, combine fresh spinach, cherry tomatoes, red onion, and feta cheese. Pour the warm dressing over the salad and toss gently.
• Top with the crispy bacon before serving.

Notes

This salad is best enjoyed fresh, but can be stored in an airtight container for a day.