Bacon spinach salad is one of those salads that proves a bowl of greens does not have to feel boring. Fresh spinach is tossed with crisp bacon, red onion, mushrooms, blue cheese and sliced eggs, then finished with a warm honey-bacon dressing. The dressing is smoky, slightly sweet, and tangy, and the warmth softens the spinach just enough without turning it into cooked greens. It is a simple salad that works well for lunch, a light dinner, or as a side dish with grilled chicken or roasted meat.
Ingredients
For the Salad
- 5 cups fresh baby spinach, washed and thoroughly dried
- 5 slices bacon
- 1/2 small red onion, thinly sliced
- 1 cup button mushrooms, thinly sliced
- 1/3 cup crumbled blue cheese
- 2 large eggs, hard-boiled and sliced
For the Warm Bacon Dressing
- 1 tablespoon reserved bacon drippings
- 1 tablespoon olive oil
- 1 teaspoon Dijon mustard
- 2 teaspoons honey
- 1 1/2 tablespoons apple cider vinegar
- 1 tablespoon finely minced shallot
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon freshly ground black pepper
Also Read: Spinach Dip Recipe
How to Make Bacon Spinach Salad
1. Cook the Bacon
Place the bacon in a skillet over medium heat and cook until browned and crisp, turning as needed. Transfer the bacon to a paper towel-lined plate to drain. Keep about 1 tablespoon of the bacon drippings in the skillet and discard the rest. Once the bacon has cooled slightly, crumble it into bite-sized pieces.
2. Prepare the Salad
Add the spinach, sliced red onion, mushrooms, and blue cheese to a large salad bowl. Toss gently to distribute everything evenly. Keep the sliced hard-boiled eggs aside for the moment so they stay intact when the warm dressing is added.
3. Make the Dressing
In a small bowl, whisk together the olive oil, Dijon mustard, honey, apple cider vinegar, minced shallot, salt, and black pepper. Whisk until the dressing is smooth and well combined.
4. Warm the Dressing
Place the skillet with the reserved bacon drippings over low to medium heat. Pour in the dressing and warm it for about 30 to 60 seconds, whisking gently. The dressing should be warm but should not be allowed to boil vigorously.
5. Toss the Salad
Pour the warm dressing over the spinach mixture. Add most of the crumbled bacon and toss gently until the spinach is lightly coated. The warm dressing will soften the spinach slightly while helping the smoky bacon flavor work its way through the salad.
6. Add the Eggs and Serve
Arrange the sliced hard-boiled eggs over the salad and sprinkle the remaining bacon on top. Add a little extra blue cheese and freshly cracked black pepper if desired. Serve immediately while the dressing is still warm.
Also Read: Spinach Artichoke Dip Recipe
What You Can Do Better
A few small details can make a big difference in this salad. Make sure the spinach is thoroughly dry before tossing it with the dressing because excess water can make the salad watery. Cook the bacon until properly crisp so it retains some texture after being coated with the dressing. Thinly sliced mushrooms also work better here because they blend naturally with the spinach instead of taking over each bite.
The dressing is easy to adjust. Add a little more apple cider vinegar if you prefer a sharper flavor, or increase the honey slightly for a sweeter dressing. If blue cheese is too strong for your taste, feta or goat cheese makes a milder substitute. Toasted walnuts or pecans can also be added for extra crunch.
Recipe Variations
- Make it a meal: Add sliced grilled chicken, roasted turkey, or leftover steak.
- Use feta: Replace the blue cheese with feta for a milder, salty flavor.
- Add fruit: Sliced apples or pears add a fresh sweetness that pairs nicely with bacon.
- Add crunch: Toss in toasted pecans, walnuts, or sunflower seeds.
- Skip the eggs: Leave out the hard-boiled eggs if you want a simpler salad.
Serving Suggestions
Bacon spinach salad is best served shortly after it is tossed because the warm dressing will gradually soften the spinach. It pairs especially well with roasted chicken, grilled steak, baked potatoes, or a simple bowl of soup. For a more filling lunch, add grilled chicken or another protein and serve it with crusty bread.
Also Read: Jalapeño Artichoke Dip
Nutrition Information
The nutrition information below is an approximate estimate based on four servings. Actual values will vary depending on the specific bacon, cheese, dressing ingredients, and portion sizes used.
| Nutrient | Approximate Amount |
|---|---|
| Calories | 320 kcal |
| Protein | 13 g |
| Total Fat | 25 g |
| Saturated Fat | 7 g |
| Carbohydrates | 9 g |
| Fiber | 2 g |
| Sugars | 5 g |
| Sodium | 620 mg |
Recipe at a Glance
| Prep Time | 15 minutes |
|---|---|
| Cook Time | 10 minutes |
| Total Time | 25 minutes |
| Servings | 4 |
| Course | Salad |
| Best Served | Immediately |
Frequently Asked Questions
Can I make bacon spinach salad ahead of time?
Yes, but it is best to prepare the individual ingredients ahead of time and keep them separate. Store the spinach, cooked bacon, eggs, vegetables, cheese, and dressing separately and combine them shortly before serving. This keeps the spinach from becoming too soft.
Can I use regular spinach instead of baby spinach?
Yes. Regular spinach works well too. If the leaves are large, tear them into smaller pieces and remove any particularly thick stems before making the salad.
Can I use another cheese instead of blue cheese?
Definitely. Feta and goat cheese are good alternatives if you want a milder flavor. You can also use another crumbly cheese that you already have on hand.
Why is the dressing warm?
The warm dressing gently wilts the spinach and helps distribute the bacon flavor throughout the salad. It also creates a pleasant contrast with the fresh vegetables and sliced eggs.
How should I store leftover salad?
For the best texture, store the dressing separately from the salad ingredients whenever possible. Once spinach has been tossed with the warm dressing, it will continue to soften, so dressed leftovers are best eaten within a day.
