There’s something undeniably comforting about the combination of crispy bacon, tender spinach, and a warm tangy dressing. A warm spinach bacon salad is the kind of dish that feels both hearty and fresh — it’s rich enough to stand on its own but light enough to serve as a starter or side. This classic salad has roots in traditional American cooking, where hot bacon drippings were often turned into a dressing and poured directly over greens, slightly wilting them for maximum flavor.
The beauty of this salad is its balance. Fresh baby spinach provides a delicate, earthy base, while crumbled bacon adds savory crunch. Red onions or shallots lend a slight bite, and the warm dressing — usually made from rendered bacon fat, a splash of vinegar, a touch of Dijon mustard, and a hint of sweetness — brings it all together. Some versions include a sliced hard-boiled egg or mushrooms for added protein and texture, making the dish more filling.
The warmth of the dressing softens the spinach just enough to take off the raw edge without turning it soggy, creating a lovely contrast in textures and temperatures. It’s the kind of dish that works year-round but especially shines in cooler months when you want your salad to feel a bit more substantial.
Modern spins might swap in turkey bacon or add toasted nuts, blue cheese crumbles, or even sliced apples for a sweet crunch. However you make it, the heart of the warm spinach bacon salad lies in the simple pleasure of real, satisfying ingredients.
Whether served alongside a steak, with grilled chicken, or as a stand-alone lunch, this salad proves that comfort food doesn’t have to be heavy. It’s fresh, warm, and packed with bold flavor — a timeless combination that never goes out of style.
Ingredients
- 4 slices bacon cut into small pieces
- 4 cups baby spinach washed and dried
- 1 small red onion thinly sliced
- 2 tablespoons red wine vinegar or to taste
- 1 tablespoon olive oil extra virgin
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt or to taste
- 1/4 teaspoon black pepper freshly ground, or to taste
Instructions
- In a large skillet over medium heat, cook the bacon until crispy. Remove bacon with a slotted spoon, and drain on paper towels.
- Pour out most of the bacon fat from the skillet, leaving about 1 tablespoon.
- Add the red onion to the skillet and sauté until translucent, about 3 minutes.
- Whisk together the red wine vinegar, olive oil, Dijon mustard, salt, and pepper in a small bowl.
- Place the spinach in a large bowl. Immediately pour the warm onion mixture over the spinach and toss gently to slightly wilt the leaves.
- Drizzle the dressing over the spinach and toss gently to combine. Top with the cooked bacon pieces.
- Serve immediately while warm.
Nutrition
This salad is the bomb! I love the warm dressing, it made the spinach so tasty.
Wow!! I never thought spinach could taste this good! My kids even ate it. Will make again!
Nothing but bacon and bubblegum in this?? Not a fan of spinach anyway.
Who puts bacon and bubblegum together? That sounds so weird! And spinach isn’t even that bad if cooked right.
I think you might be missing out! Bacon and spinach together are super tasty. Give it a try, maybe? 🤷♂️
What’s the point of using fancy vinegar? I’ll just use regular ol’ white vinegar next time lol.
Simple ingredients, great taste. A bit salty though for my liking.
I tried this recipe but it just didn’t work for me. Bacon went all soggy and the dressing was too strong.
Spinach? really? thought this was a pasta dish… guess I’ll just stick to pizza.
Yummm, the crispy bacon really makes this salad worth it! Highly recommend it.
I am not that good in the kitchen, but this was easy to follow. Thanks for the recipe!