Delish Spinach Salad with Warm Bacon Dressing

This spinach salad with a warm bacon dressing is the kind of dish that feels both indulgent and effortless: crisp baby spinach tossed with a fragrant, hot bacon vinaigrette that slightly wilts the leaves, plus crunchy toasted nuts and a bright hit of vinegar to keep it fresh. It’s comforting without being heavy, and the hot dressing is what makes ordinary greens taste like something you’d order at a favorite neighborhood spot.

My husband calls this our “restaurant salad” at home—he’ll eat a giant bowl of it any night of the week and insists on an extra drizzle of the warm dressing. It became our go-to when we started hosting small Sunday dinners; everyone hovers by the salad bowl while I finish plating the mains. I once doubled the bacon because I thought it couldn’t be too porky—lesson learned: you absolutely can have too much bacon, but you will still happily eat it all.

Behind the Recipe

This salad lives at the intersection of comfort and simplicity. The trick is making the dressing while the bacon is still hot so the flavors bloom and the fat carries the vinegar and mustard into the spinach. People often overdress greens or use a cold dressing and wonder why it doesn’t “stick” to the spinach—warm vinaigrette clings and softens just the right amount. A small but important detail: let the bacon rest briefly so it crisps up and you can chop it without it turning into greasy confetti. Also, if you want each leaf to pick up the dressing, toss gently and in batches rather than dumping everything into one bowl all at once.

Shopping Tips

– Greens: Buy fresh baby spinach with bright, unblemished leaves; baby leaves are tender and take the warm dressing well.
– Protein: Choose good-quality bacon—thick-cut or applewood-smoked adds more flavor, but regular works fine if you crisp it well.
– Cheese: A crumbly tangy cheese like feta or goat cheese pairs beautifully—buy a small log/tub for freshness.
– Nuts & Seeds: Toasted walnuts or pecans add the best texture; buy raw nuts and toast them yourself for a fresher flavor.
– Dressing/Oil: Use a neutral oil (canola or light olive oil) so the bacon flavor can shine; good Dijon mustard and apple cider vinegar are worth splurging on for clarity of flavor.

Prep Ahead Ideas

– Crisp the bacon and store it in an airtight container in the fridge for up to 3 days; reheat briefly before making the dressing to revive the fat.
– Toast and cool the nuts, then keep them in a sealed bag for up to a week—they’ll stay crunchy and simplify assembly.
– Wash and spin the spinach, then dry completely and store in a paper-towel-lined container to keep it crisp for 2–3 days.
– Pre-measure the vinegar, mustard, and any sweetener into a small jar so you can whisk or shake the dressing together in seconds.

Time-Saving Tricks

– Cook the bacon while you prep the rest: chop shallots, measure vinegar, and slice any add-ins so you can make the warm dressing straight away.
– Use pre-washed spinach if you trust the brand, but always pat it dry—excess water dilutes the dressing.
– Toast nuts in a dry skillet while the bacon renders to make efficient use of cook time and the same pan heat.
– Keep a jar of good Dijon and decent vinegar on hand; having the right staples cuts decision time.

Common Mistakes

– Overdressing: Too much vinaigrette makes the salad soggy—add the warm dressing little by little and toss gently.
– Watery leaves: Not drying spinach will water down the dressing; use a salad spinner or blot with towels.
– Undercooked bacon: Soft, under-crisp bacon won’t provide the satisfying texture contrast—let it crisp, then drain briefly on paper towel.
– Overheating the dressing: If the pan is too hot, the vinegar can singe and taste sharp; warm it gently off high heat.

What to Serve It With

This salad pairs beautifully with roasted or grilled proteins—think lemony chicken, maple-glazed salmon, or a simple pork tenderloin. It also makes a lovely counterpoint to creamy, hearty mains like mac and cheese, and works as a bright component on a buffet alongside roasted vegetables and crusty bread.

✔Tips & Mistakes

✔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

– Swap baby spinach for a peppery mix (arugula + spinach) if you want more bite; avoid sturdy lettuces that won’t wilt slightly under the warm dressing.
– If you don’t eat pork, use smoked turkey bacon or crisped pancetta alternative, and finish with a little extra vinegar for depth.
– Try pecans or sliced almonds instead of walnuts for different crunch profiles; seeds like pumpkin add a nut-free crunch.
– For a dairy-free version, skip the cheese and toss in halved roasted grapes or dried cranberries for a sweet-tangy lift.

Frequently Asked Questions

Delish Spinach Salad with Warm Bacon Dressing

A refreshing spinach salad topped with crispy bacon and a warm vinaigrette.

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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
• ▢ 4 slices bacon cut into small pieces
• ▢ 1 medium red onion thinly sliced
• ▢ 1 cup cherry tomatoes halved
• ▢ 1 tbsp balsamic vinegar or to taste
• ▢ 2 tbsp olive oil extra virgin

Instructions

Preparation Steps

• In a skillet, cook the bacon over medium heat until crispy. Remove and drain on paper towels.
• In a large bowl, combine spinach, red onion, cherry tomatoes, and cooked bacon.
• In the same skillet with bacon drippings, add balsamic vinegar and olive oil, stirring until warm.
• Pour the warm dressing over the salad and toss to combine.

Notes

Serve immediately for the best taste, and enjoy!