Delish Spinach Salad with Warm Bacon Dressing

This spinach salad with warm bacon dressing is one of those simple recipes that feels like a small celebration every time it hits the table. Tender baby spinach gets a gentle wilt from a hot, savory bacon-and-shallot dressing, then is layered with crunchy extras and a bright acidic pop so every forkful is balanced and satisfying. It’s fast enough for a weeknight and elegant enough for company.

My husband calls this the “comfort salad” because he’ll happily eat a big bowl as a full meal with nothing but crusty bread on the side. It started as a quick weeknight throw-together when we had unexpected guests, and now it’s our go-to when I want something that feels both cozy and a little special. The kids won’t touch the raw spinach, but they’ll happily steal the candied pecans and bacon bits—so I learned to make extras of those.

Behind the Recipe

This salad lives in the intersection of convenience and technique. The trick is timing: the dressing should be hot enough to slightly wilt and perfume the spinach but not so hot that it cooks everything into limpness. I’ve learned to render the bacon slowly so you get a golden, flavorful fat and crisp bits for topping. Little choices—toasting nuts, blooming a minced shallot in the hot fat, finishing with a splash of vinegar—are what elevate a simple salad into something memorable. People sometimes overdress or overdress in the opposite direction; the balance is what makes it sing.

Shopping Tips

– Greens: Buy fresh baby spinach with crisp stems and no yellowing leaves; baby spinach wilts more gently than mature leaves.
– Protein: Choose thick-cut, high-quality bacon for better rendering and flavor—center-cut is a good balance of meat and fat.
– Cheese: Use a tangy, crumbly cheese like feta or goat for brightness; buy a block and crumble it yourself for better texture.
– Nuts & Seeds: Pecans or walnuts toast beautifully and add warmth—buy raw nuts and toast them at home for the best flavor.
– Fats & Oils: Good olive oil is helpful if you’re stretching the dressing; otherwise, the bacon fat provides most of the body and flavor.

Prep Ahead Ideas

– Cook the bacon and reserve the dressing fat up to 3 days ahead; store in an airtight container in the fridge and reheat gently before dressing the salad.
– Toast nuts and store in a sealed container at room temperature for up to a week so they’re ready to sprinkle on.
– Wash and spin-dry the spinach, then store it in a paper-towel-lined container to keep it crisp until you’re ready to assemble.

Time-Saving Tricks

– Cook bacon in a skillet while you chop other ingredients—one pan does double duty for speed and fewer dishes.
– Use pre-crumbled cheese sparingly if you’re in a rush, but crumble a bit by hand when you can for better texture.
– Keep mise en place: have vinegars measured and shallot minced into the pan as soon as the bacon is out so the dressing comes together quickly.

Common Mistakes

– Overheating the dressing: I once scorched the shallots and threw the whole batch out—if the fat smells burnt, start over. Rescue slightly over-browned bits by adding a splash of vinegar to balance bitterness.
– Over-dressing the greens: a few spoonfuls of warm dressing is usually enough; too much makes the salad soggy.
– Skimping on texture: don’t skip the crunchy component; it’s what keeps the salad interesting after the spinach wilts a touch.

What to Serve It With

This salad is perfect alongside roasted chicken, pan-seared salmon, or a simple grain bowl. It’s also an excellent counterpoint to rich mains like pork chops or creamy pasta—think of it as the bright, crunchy foil to heavier dishes. For a lighter meal, serve a big portion with warm bread and a bowl of soup.

✔Tips & Mistakes

Let the bacon crisp a little extra if you like a crunchy garnish; reserve some for crumbling over the top. When tossing, use tongs and a gentle hand so leaves don’t bruise. If the dressing cools and firms up, warm it gently—don’t microwave directly or you’ll risk overheating.

✔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

– Make it vegetarian by swapping bacon for smoked mushrooms or cooked tempeh bacon; the warm dressing still brings great depth.
– Swap pecans for sliced almonds or pumpkin seeds for a different crunch.
– Use apple cider or sherry vinegar in place of red wine vinegar if that’s what you have—each will shift the flavor slightly but remain delicious.
– Keep the classic dressing proportions for balance; large changes to oil-to-vinegar ratio can make the salad greasy or overly tart.

Frequently Asked Questions

Delish Spinach Salad with Warm Bacon Dressing

A fresh and vibrant spinach salad topped with warm bacon dressing, perfect for any occasion.

No ratings yet

Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print

Prep Time: 15 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 25 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

1x2x3x

Main Ingredients

• ▢ 8 cups fresh spinach washed and dried
• ▢ 6 slices bacon chopped
• ▢ 1 cup cherry tomatoes
• ▢ 0.5 cups red onion sliced thin
• ▢ 0.5 cups feta cheese crumbled
• ▢ 3 tablespoons olive oil
• ▢ 2 tablespoons red wine vinegar
• ▢ 1 teaspoon Dijon mustard
• ▢ 0.5 teaspoon sugar
• ▢ 0.25 teaspoon salt
• ▢ 0.25 teaspoon black pepper

Instructions

Preparation Steps

• In a large skillet, cook the bacon over medium heat until crisp. Remove and drain on paper towel.
• In a small bowl, whisk together olive oil, vinegar, mustard, sugar, salt, and pepper.
• In a large salad bowl, combine spinach, cherry tomatoes, red onion, feta cheese, and bacon.
• Drizzle the dressing over the salad and toss gently to combine.
• Serve immediately and enjoy your fresh spinach salad!

Notes

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