This warm spinach salad with warm bacon dressing is the go-to salad I return to again and again, not only because it comes together effortlessly but also because it delivers the perfect balance of comfort and brightness.
There are days when a simple salad is exactly what I crave, but it must have character. The slight bite of Dijon, the richness of warm bacon, and the tender freshness of spinach create something far more satisfying than you could ever imagine.
I have made variations of this salad for years, refining it each time until it became just right.
The key to its success lies in using bacon drippings to make the dressing, allowing every leaf to absorb that savory depth while keeping the flavor clean and vibrant. It is a technique rooted in classic cooking, simple yet incredibly effective.
If you have ever felt that spinach salads can be bland or forgettable, and I was one of those people, this one will change your mind.
Each bite is warm, slightly tangy, and perfectly seasoned, with crisp bacon adding just the right amount of texture. It is the kind of dish that feels both rustic and thoughtfully composed, and it deserves a place at your table whether you are serving a quick weekday meal or a more polished dinner.
In this Article
- A Note From Giangi
- Ingredients needed to make this recipe
- Step by step on how to make this delicious spinach salad with warm bacon vinaigrette
- Giangi’s Pro Tips
- What dishes can you enjoy with this spinach salad with warm bacon dressing?
- Variations and Substitutions
- Storing
- Equipment Needed
- If you enjoy this spinach salad with bacon dressing, you may want to try my other recipes.
- Spinach Salad with Warm Bacon Dressing
A Note From Giangi
Quick, classic, and always reliable, this timeless recipe never fails, whether you need a fast weeknight side or an elegant addition to a more elegant meal.
Perfect balance of texture. Tender spinach leaves are coated in a silky dressing and topped with crispy bacon, giving you that irresistible, yes, irresistible contract in every bite.
Bold flavor with minimal effort. The warm bacon dressing infused with Dijon mustard transforms simple spinach into something rich, tangy, and deeply satisfying in just minutes.
Ingredients needed to make this recipe
This is a short introduction. The ingredient list is also brief. It includes essential items that you may already have in your pantry. Please read the recipe for complete instructions.
Baby spinach has smaller leaves and is softer to the bite. Remove the stems as they will be easier to eat.
Bacon slices. Ensure they are a bit thicker so they hold their crunch better and, of course, select meatier slices with a higher fat ratio.
Olive oil is used to create the dressing for this spinach salad with bacon.
Dijon mustard is one of the main ingredients of this recipe and should not be substituted with any yellow American mustard. The flavor and richness are what make this salad amazing.
Salt and black pepper are the only seasonings that you will need. I would be cautious with the salt, as the bacon releases plenty of sodium into your dish.
Step by step on how to make this delicious spinach salad with warm bacon vinaigrette
For all my recipes, please gather all the ingredients before you start cooking or baking, and I will guide you every step of the way.
- Start by slicing the bacon and cooking it over medium heat in a small skillet or frying pan.
- Meanwhile, remove the spinach stems, wash the spinach, and set it aside.
- In a large mixing bowl, whisk together the Dijon mustard, salt, pepper, and olive oil for a minute or so, until a creamy sauce forms.
- Once the bacon is cooked and crispy, add half to the mustard mix with 2 to 3 tablespoons of the bacon fat.
- Add the spinach and mix well. Taste and season to your liking.
- Add the rest of the bacon to the salad and serve.
- The spinach leaves need to be well-coated. Add more mustard if needed.
Giangi’s Pro Tips
- I always use bacon with lots of meat and less fat. I enjoy that crunchy bacon meat.
- The bacon cooks better over medium heat.
- Do use a good Dijon mustard, no substitutions here, as the flavor will not be the same if you use the yellow American mustard.
- The bacon rendering, how odd it may sound to you, gives this salad an amazing flavor. The spinach is a hardy green, and the rendering mellows it and softens it for better enjoyment.
What dishes can you enjoy with this spinach salad with warm bacon dressing?
This amazing salad is rich in texture and brightness; it is the perfect companion to flat iron steak, roasted chicken, and grilled tuna steak.
Staying with the French dinner theme, it goes well with the quiche Lorraine. The perfect balance of flavors.
Variations and Substitutions
- I have added sliced mushrooms to this salad, and it was amazing. If you have some on hand, do use them.
- For a dinner salad, add a hard-boiled egg, which you can quarter or slice.
- Finely chopped shallots, added at the last minute to the bacon to just render them translucent, are another simple way to add flavor to your spinach salad with bacon.
Storing
Once you have seasoned this salad with the mustard and warm bacon dressing, it is impossible to store it and enjoy the same freshness, as the warm dressing will wilt the spinach to the point of being way too soft. My suggestion: enjoy it all at once.
Equipment Needed
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My favorites!
If you enjoy this spinach salad with bacon dressing, you may want to try my other recipes.
Spinach Salad with Warm Bacon Dressing
Ingredients
- 6 ounces baby spinach, washed and hard stems removed
- 4 slices bacon, cut into 1/2 inch strips
- 2 teaspoons olive oil
- 1 tablespoon Dijon mustard
- salt and pepper, to taste
Instructions
- In a small frying pan, fry the bacon until crisp.
- Meanwhile, wash the spinach and set it aside.
- In a large bowl, mix together the mustard, salt, pepper, and olive oil. When the bacon is done, add half the bacon to the mix, along with 3 tablespoons of the bacon rendering
- Add the spinach and mix well, taste and add salt if needed. Add the remaining bacon to the salad and serve.
- The spinach leaves need to be well-coated. Add more mustard if needed
Equipment
Notes
- I always use bacon with lots of meat and less fat. I enjoy that crunchy bacon meat.
- The bacon cooks better over medium heat.
- Do use a good Dijon mustard, no substitute here, as the flavor will not be the same if you use the yellow American mustard.
- The bacon rendering, how odd it may sound to you, gives this salad an amazing flavor. The spinach is a hardy green, and the rendering mellows it and softens it for better enjoyment.
Nutrition
Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
- Course: Salads, Sides
- Cuisine: French
- Type: Affordable Gourmet, Under 45 minutes
Did you make this?
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Mary Ann
This sounds really good. I can’t eat spinach but wondering if I can switch it out for arugala?
Giangi Townsend
I never tried with arugula, but I am sure it will be amazing as the arugula will hold the shape.
Please let me know when you try. Thank you.