Spinach Salad with Bacon Dressing
This spinach salad with warm bacon dressing is a great side dish for your holiday tables. It’s lighter and brighter than the heavier dishes but still has enough flavor and richness to stand up to the other sides. We’ve added a few seasonal additions to the classic salad for some added flavor and texture and I think it makes it the best spinach salad out there.
Classic spinach salad with a few fall touches.
A warm spinach salad is pretty special. The greens are slightly wilted, the dressing both sweet and savory, the earthy mushrooms, it’s a classic combo for a reason!
We kept things traditional, but also added a few fall flavors in the form of pepitas and dried cranberries. It’s worthy of holiday tables!
I created this spinach salad recipe for Jones Dairy Farm and their Thanksgiving guide (along with sourdough sausage stuffing and ham and potatoes au gratin) and they were kind enough to let me share it here with you! It’s…
😋 Seriously delicious: Fresh, crisp spinach, mushrooms, onions, cranberries, and pepitas are all topped with a warm and savory bacon dressing. Perfectly balanced flavors in every bite.
🛒 Made with simple ingredients: This salad has big flavor, but is made with simple ingredients.
⏰ Easy to prep ahead: If you’re making this for a holiday meal, it can be helpful to prep some of the components in advance.
🍽️ Turn it into a main dish: It’s certainly filling enough to serve on its own – add a protein like sliced chicken or cooked shrimp and crusty bread.
🥄 Naturally healthy: One of my favorite tips for eating more vegetables (something we could all probably use more of!) is to make sure they are delicious – and this salad checks the flavor box.
You’ll also want to try haricot verts, sourdough stuffing, roasted brussels sprouts, and ham and potatoes au gratin for your holiday sides.
Ingredient Notes
You’ll need some fresh ingredients and pantry staples to bring this wilted spinach salad to the table: bacon, shallot, olive oil, vinegar, mustard, honey, spinach, mushrooms, red onion, dried cranberries, pumpkin seeds, and fresh cracked pepper.
- Bacon: We’re using the best bacon – Jones Dairy Farm bacon! This thick-cut bacon has incredible flavor, which we use in two ways for this salad. As a crispy and salty topping for the salad, and as the fat component for our warm bacon dressing.
- Vinegar: We’re using white wine vinegar, but you could also use apple cider vinegar or red wine vinegar – they would all taste great.
- Onion: Red onion is a classic in spinach salad with hot bacon dressing. If the flavor is too strong, soak sliced onion in cold water for 5-10 minutes to mellow them out a bit.
Emily’s Tips & Tricks
- Pro tip: Toss the spinach greens while the dressing is warm so it wilts a bit. I typically dress with some of the dressing, then leave extra on the side so that everyone can add the perfect amount for them.
- Shortcuts: Use pre-washed spinach so you can skip one step.
- Additions: Hard-boiled eggs are a classic on spinach salads, but you could also add sliced avocado.
Spinach Salad with Bacon Dressing Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8 servings (about 1 1/2 cups per serving) 1x
- Category: Salad
- Method: Stove Top
- Diet: Gluten Free
Description
This spinach salad with warm bacon dressing is incredibly flavorful! Ready in 30 min with crispy bacon, tender spinach, and a tangy dressing.
Ingredients
- 12 oz. Jones Dairy Farm Bacon
- 1 medium shallot (about 1/2 cup diced)
- 2 Tbsp. olive oil
- 1/2 cup white wine vinegar
- 1 Tbsp. Dijon mustard
- 1 Tbsp. honey
- 12 oz. baby spinach
- 6 oz. mushrooms, thinly sliced (about 2 cups sliced)
- 1/4 medium red onion, thinly sliced (about 1/2 cup sliced)
- 3/4 cup dried cranberries
- 3/4 cup raw pumpkin seeds (pepitas)
- freshly cracked black pepper
Instructions
- Cook bacon in a skillet over medium heat until browned and crispy, about 5-8 minutes, flipping frequently. (Be careful to not let bacon or oil burn, turn down heat if necessary.) Transfer cooked bacon on paper towel to cool and reserve bacon grease in skillet. Lower heat to low and add minced shallot to the bacon grease in skillet and cook for about 1-2 minutes, until softened. Remove from heat, let cool slightly, and transfer to blender.
- While bacon is cooking, prep salad. Thinly slice mushrooms and red onion. Soak onions in cold water for 5-10 minutes to mellow them out a bit if desired. Transfer to a plate lined with paper towel to let them dry. Roughly chop or crumble bacon.
- Blend dressing. To the bacon and shallot mixture in blender, add olive oil, vinegar, mustard, and honey. Blend until smooth. (Makes a little over 1 cup, may have a few small pieces left which is ok.)
- Assemble salad. Add baby spinach to a large salad bowl, and toss with 1/3 of the warm dressing. (Gently warm in microwave if necessary in 15-20 second increments, we do want it to be hot so it can wilt the spinach a bit.) Top with sliced mushrooms red onions and another ⅓ of the dressing and toss together. Sprinkle with crumbled bacon, cranberries, and pumpkin seeds. Top with freshly cracked black pepper and serve the remaining dressing on the side for additional dressing as desired.
Notes
- Storage: Store prepped ingredients separately and assemble just before serving to maintain freshness and crispness.
- Ingredient notes: Baby spinach works best for salads as it’s more tender than mature spinach leaves.
- Prep ahead: Cook bacon and make dressing up to two days in advance. Store dressing in the refrigerator and take it out a few hours to come to room temperature. Reheat in microwave gently for 15-20 second increments until warmed through. Reheat bacon quickly in a hot skillet or wrapped in a paper towel in the microwave for 15-30 second increments until heated through. Let it crisp up and assemble the salad.
- Helpful tools: My mini chopper effortlessly blends up the bacon dressing so it’s nice and smooth.
- Serve with: This salad is a great side for holiday main dishes like turkey, chicken, and ham.
Serving Suggestions
This salad is delicious on holiday tables or for cozy fall and winter dinners. Here are a few mains that would pair perfectly:
More Vegetable Sides and Salads
If you like this wilted spinach salad, you might also like some of these other vegetable side dishes:
- Haricot Vert
- Cheesy Potato Casserole
- Ham and Potato Au Gratin
- Hot Honey Glazed Brussels Sprouts
- Kale Salad
About the Author
Emily Dingmann is a recipe developer, nutrition expert, and founder of My Everyday Table. She specializes in creating easy, healthy recipes that help busy parents feed their families well every single day, without the stress. With a degree in Nutrition and over 20 years of experience, Emily shares family-friendly meals that are practical, nourishing, and full of flavor. Learn more about Emily’s approach to everyday cooking and nutrition here.
Food styling and photography by Loren Runion.
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