Description

This hearty warm spinach salad features crispy bacon, tender wilted spinach, and a medley of crunchy toppings for a comforting, flavor-packed weeknight meal. Quick to prepare and easy to customize, it’s a crowd-pleaser that feels both special and practical.

Ingredients

Scale

10 oz fresh baby spinach, washed and dried
6 slices thick-cut bacon, chopped
1 small red onion, thinly sliced
3 tbsp apple cider vinegar
1 tsp Dijon mustard
1 tbsp honey
2 tbsp olive oil
Salt and pepper, to taste
1/2 cup toasted pecans or walnuts, chopped (or almonds/sunflower seeds)
1/3 cup crispy fried onions
1/2 cup croutons (optional, use gluten-free if needed)
2 hard-boiled eggs, sliced (optional)
1 cup cherry tomatoes, halved (optional)
1/3 cup feta or goat cheese, crumbled (optional)

Instructions

Wash and dry the spinach leaves thoroughly.
Slice bacon into bite-sized pieces, thinly slice red onion, and chop nuts if needed.
Heat a large skillet over medium heat. Add chopped bacon and cook, stirring occasionally, until crispy and golden (about 7–9 minutes). Transfer bacon to a paper towel-lined plate to drain. Reserve 1 tablespoon of bacon fat in the skillet.
If nuts are not already toasted, add them to the skillet and toast for 2–3 minutes, stirring until fragrant. Remove and set aside.
Add sliced onion to the reserved bacon fat in the skillet and sauté for 2–3 minutes until softened.
Whisk together apple cider vinegar, honey, Dijon mustard, olive oil, salt, and pepper. Pour dressing into the skillet and bring to a gentle simmer for 1 minute.
Add spinach to the skillet with dressing and onions. Toss gently with tongs for 1–2 minutes until just wilted but still bright green.
Transfer wilted spinach and onion mixture to a large mixing bowl. Add cooked bacon, toasted nuts, and crunchy toppings (crispy onions and croutons). Toss lightly to combine.
Divide salad onto plates. Top with optional extras like sliced hard-boiled eggs, cherry tomatoes, or crumbled cheese. Serve warm.

Notes

For best results, keep spinach as dry as possible so the dressing clings to every leaf. Cook bacon slowly for maximum crispiness. Add crunchy toppings just before serving to keep them crisp. Easily adapt for vegetarian, dairy-free, or nut-free diets by swapping ingredients. Store leftovers in the fridge for up to 2 days, keeping crunchy toppings separate.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: About 1/4 of recipe (1 generous salad plate)
Calories: 280
Sugar: 5
Sodium: 650
Fat: 18
Saturated Fat: 5
Carbohydrates: 12
Fiber: 3
Protein: 16

Keywords: warm spinach salad, bacon salad, easy weeknight meal, gluten-free salad, low-carb salad, skillet salad, comfort food, crunchy toppings, spinach recipe, savory salad