Spinach Salad with Hot Bacon Dressing
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This Spinach Salad with Hot Bacon Dressing is proof that bacon makes everything better, even your greens! Crispy bacon, a tangy-sweet warm vinaigrette, and tender baby spinach come together in just 20 minutes for a classic, savory side that’s anything but boring.
Looking for more salads that steal the show? Try my Strawberry Spinach Salad, Apple Pecan and Bacon Salad with Maple Vinaigrette, or this hearty Chicken Cobb Salad.
Why This Warm Spinach Salad Recipe Works
The dressing is made right in the bacon pan! I love that the drippings from the crispy bacon become the base of the hot bacon dressing for spinach salad, so there’s zero flavor (or extra dishes) wasted. A splash of red wine vinegar, Dijon, and maple syrup turns that savory fat into a glossy, tangy-sweet vinaigrette in seconds.
Warm dressing, perfectly wilted greens. Pouring the warm dressing over tender baby spinach softens the leaves just slightly without turning them limp. That’s what makes a warm spinach salad so special: each bite is cozy and silky while still keeping a little fresh crunch.
Sweet, salty, and tangy in every bite. The bacon brings smoky saltiness, the vinegar adds a bright punch, and a touch of maple syrup rounds it all out. I balance those big flavors with toasted almonds for crunch, so this bacon spinach salad never tastes flat or heavy.
A side or a meal, your choice. The bacon and almond version is my go-to side dish for chicken, steak, or pork. When I want something heartier, I add hard-boiled egg and sliced mushrooms for the classic steakhouse-style spinach salad with bacon dressing that’s filling enough for lunch.
Ingredients You’ll Need
For the Salad
- Baby spinach: Tender baby spinach is ideal here since it wilts gently under the warm dressing. Make sure it’s completely dry so the dressing clings instead of sliding off.
- Slivered almonds: Toasting them brings out their nutty flavor and adds a great crunch. Toast them in a dry skillet for 3 to 4 minutes, stirring often, until golden and fragrant.
- White mushrooms (optional): Thinly sliced raw mushrooms add an earthy, classic touch. Wipe them with a damp paper towel instead of rinsing so they don’t get waterlogged.
- Hard-boiled egg (optional): Roughly chopped egg makes this spinach bacon salad more filling, perfect if you’re serving it as a meal.
For the Hot Bacon Dressing
- Olive oil: Just a little helps the bacon start cooking evenly before it releases its own fat.
- Bacon: Regular-cut bacon renders the right amount of drippings for the dressing. Chop it into small pieces before cooking so it crisps up evenly.
- Shallot: Mild and slightly sweet, a minced shallot softens in the warm bacon fat without overpowering the salad.
- Red wine vinegar: Brings the tangy bite that balances the rich bacon. Apple cider vinegar works too if that’s what you have.
- Dijon mustard: Adds a little zing and helps emulsify the dressing so it coats every leaf.
- Maple syrup: Just a teaspoon softens the vinegar’s sharpness with a hint of sweetness.
- Kosher salt: Taste before adding, since bacon is already salty. A small pinch is usually all you need.
Tip! The bacon and slivered almonds version works perfectly as a side for other dishes, the more classic egg and mushroom variation is better serving this as more of a meal, or with a side of soup!
How to Make Spinach Salad with Bacon Dressing
- Build the salad. In a large bowl, toss the baby spinach with the toasted slivered almonds, plus the sliced mushrooms and chopped egg if using. Set aside.
- Cook the bacon. Add the olive oil and chopped bacon to a medium skillet, then place it over medium heat. Starting in a cold pan lets the fat render slowly as it heats. Cook, stirring occasionally, until the bacon is crispy.
- Soften the shallot. Take the pan off the heat and stir in the minced shallot. Let it cook in the residual heat for about 2 minutes, until softened.
- Make the hot bacon dressing. Stir in the red wine vinegar, Dijon mustard, maple syrup, and a good pinch of kosher salt until combined.
- Toss and serve. Pour the hot dressing over the spinach and toss to coat. Taste, add more salt if needed, and serve right away while it’s warm.
Tips for the Best Bacon Spinach Salad
- Start the bacon in a cold pan. Heating the bacon gradually lets the fat render out slowly, giving you crispier bacon and more drippings for the dressing. Dropping it into a hot pan tends to burn the outside before the fat melts.
- Take the pan off the heat before adding vinegar. Vinegar can sputter and splatter when it hits very hot fat. Pulling the skillet off the burner first keeps things safe and stops the shallot from burning.
- Dress it right before serving. The warm dressing starts wilting the spinach as soon as it’s tossed. For the best texture, toss and serve immediately rather than letting it sit.
- Use a big bowl. A roomy bowl lets you toss the spinach with the hot bacon dressing evenly without bruising the leaves. Tongs or two large spoons work best for gentle tossing.
- Keep extra drippings in check. If your bacon is especially fatty and you have more than about 3 tablespoons of drippings, pour a little off before making the dressing. Too much fat can make the salad greasy instead of bright and tangy.
- Prep ahead in pieces. You can toast the almonds, boil the egg, and chop the bacon and shallot a day ahead. When it’s time to eat, the spinach salad with warm bacon dressing comes together in about 10 minutes.
FAQs
Cook chopped bacon until crispy, then take the pan off the heat and soften a minced shallot in the drippings. Stir in red wine vinegar, Dijon mustard, maple syrup, and a pinch of salt, and pour it over the spinach while it’s still warm.
Warm bacon dressing is a vinaigrette that uses rendered bacon fat in place of oil, mixed with vinegar and a little sweetness for a smoky, tangy flavor. It’s served warm so it gently wilts tender greens like spinach.
It wilts the spinach just slightly rather than fully cooking it. The leaves turn tender and silky on the edges but still keep some fresh texture, which is what makes this warm spinach salad so delicious.
Once dressed, this salad is best enjoyed right away, since the spinach keeps wilting as it sits. Leftovers will keep in the fridge for about 1 day, but expect the greens to be much softer.
More Recipes Like This
- Chopped Autumn Salad with Apple Cider Dressing – fall in a bowl, with a dressing you’ll want to drink.
- Mandarin Spinach Salad with Teriyaki Dressing – sweet, savory, and seriously addictive.
- Best Broccoli Salad Recipe (Without Mayo) – the potluck hero that always comes home empty.
- Berry Orzo Spinach Salad – bright, juicy, and pretty enough for a party.
- Copycat Olive Garden Salad and Dressing – your favorite restaurant salad, no breadstick waitlist required.
When you make this recipe, snap a photo and tag me on social – I love connecting with you and seeing what you’re up to in the kitchen!
Spinach Salad with Hot Bacon Dressing
Ingredients
- 5 oz baby spinach
- ½ cup toasted almond slithers
- 2 white mushrooms, thinly sliced (optional)
- 1 hard boiled egg, roughly chopped (optional)
- ½ tbsp olive oil
- 4 oz bacon rashers, chopped
- 1 large shallot, minced
- 3 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1 tsp maple syrup
- kosher salt, to taste
Instructions
- In a large bowl, toss the spinach together with the almond slithers, and the sliced mushrooms and chopped egg, if using. Set aside.
- Place the oil and the chopped bacon together in a medium skillet or frying pan before placing it over a medium heat. The fat will render from the bacon as it heats up. Fry until crispy.
- Pull the pan off the heat and stir in the minced shallot. Allow to cook int he residual heat for 2 minutes before stirring in the red wine vinegar, Dijon mustard, maple syrup and a good pinch of salt.
- Toss the hot dressing with the salad, taste to see if it needs any more salt, and serve immediately.
Notes
- Start the bacon in a cold pan. Heating the bacon gradually lets the fat render out slowly, giving you crispier bacon and more drippings for the dressing. Dropping it into a hot pan tends to burn the outside before the fat melts.
- Take the pan off the heat before adding vinegar. Vinegar can sputter and splatter when it hits very hot fat. Pulling the skillet off the burner first keeps things safe and stops the shallot from burning.
- Dress it right before serving. The warm dressing starts wilting the spinach as soon as it’s tossed. For the best texture, toss and serve immediately rather than letting it sit.
- Use a big bowl. A roomy bowl lets you toss the spinach with the hot bacon dressing evenly without bruising the leaves. Tongs or two large spoons work best for gentle tossing.
- Keep extra drippings in check. If your bacon is especially fatty and you have more than about 3 tablespoons of drippings, pour a little off before making the dressing. Too much fat can make the salad greasy instead of bright and tangy.
- Prep ahead in pieces. You can toast the almonds, boil the egg, and chop the bacon and shallot a day ahead. When it’s time to eat, the spinach salad with warm bacon dressing comes together in about 10 minutes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This has become my go-to salad for everything from weeknight dinners to holiday meals! It’s easy enough to throw together as an everyday side, but always feels special on the holiday table. The hot bacon dressing is so much easier than I expected, and even the “I’m not a salad person” people went back for seconds. That’s a win in my book!