Pair fresh, crisp spinach with a flavorful bacon dressing and then top with mushrooms and boiled eggs. The result is a quick, good-for-you salad that makes a main course dinner or savory side dish any night of the week!

I’m so excited to share this Spinach Salad with Warm Bacon Dressing with you. It’s easy to make, absolutely delish, and mouthwatering.

It’s a “turn on the tastebuds” kind of salad. I’m not kidding.

I really enjoy it because it combines vibrant flavors with different textures which leaves your mouth and tastebuds guessing, but in a very good bacon-y way. There are pieces of irresistible crumbled bacon, crisp spinach, thinly sliced red onions, and a warm bacon dressing made with red wine vinegar, some sugar, and reserved bacon drippings.

Think about it – baby spinach leaves drizzled with a warm dressing that is smoky and just a little sweet.

You just can’t beat a homemade healthy salad dressing for taste and I really like knowing what’s going into my food, too. When I make it myself, I feel good about eating it.

Combine the spinach and the dressing with crumbled bacon that gives extra tastiness to every bite. And eggs freshly boiled and a touch warm, or pre-cooked and cold out of the fridge.

It’s pure salad heaven.

So yes, I love Spinach Salad with Warm Bacon Dressing. Dustin does, too.

Traditionally, this fig and goat cheese salad includes sliced hard-boiled eggs, but Dustin and I have also enjoyed it with a poached egg.

Once you try this Spinach Salad with Warm Bacon Dressing, I can pretty well guarantee it will be one of the top salads on your list.

It’s also company-worthy because it’s classy and impressive. So, let’s go ahead and make it!

Overhead view of a white plate with Spinach Salad With Warm Bacon Dressing, topped with mushrooms and boiled eggs.

EXTRAS TO ADD TO SPINACH SALAD WITH WARM BACON DRESSING

If you’ve had a super busy day and are in the mood for a salad for dinner, Spinach Salad With Warm Bacon Dressing is a great choice. You can add a few extra ingredients if you have a huge appetite:

Walnut
Avocado
Cherry tomatoes
Cut up cooked chicken
Cheese
Grated carrot

BEST TYPE OF BACON FOR SPINACH SALAD WITH WARM BACON DRESSING

We all know that bacon is a food that should be eaten in moderation. It’s super tasty, and when cooked crispy and evenly throughout, it’s amazing in a dressing like this one. How to enjoy bacon:

Buy nitrite and nitrate free bacon
Choose low sodium brands
Choose a brand with no added sugars
Thick-cut bacon works best
Always eat a veggie alongside bacon, such as the spinach here

My personal fave bacon is the Pederson's brand, if you're able to find it.

Close up view of Spinach Salad With Warm Bacon Dressing topped with boiled eggs and mushrooms, on a white plate with two forks.

HOW TO STORE AND REHEAT SPINACH SALAD WITH WARM BACON DRESSING

If you think you will want to have this salad a second night throughout the week – and it’s so delicious, I have no doubt you will – boil extra eggs and keep them in the fridge for up to one week. When you are ready to make your salad, simply peel them and they are ready.

For the warm bacon dressing, store in an airtight mason jar in the refrigerator for up to 5 days. When you want to reheat it, take the lid of the jar, put in the microwave and heat at 20-second increments until warm.

Overhead image of a plate of Spinach Salad With Warm Bacon Dressing, topped with bacon, mushrooms, and boiled eggs.

VEGAN SUBSTITUTES FOR SPINACH SALAD WITH WARM BACON DRESSING

You may follow a vegan lifestyle but still want to enjoy this nutrient-rich salad. It’s easily done and then this warm-dressing salad can grace your table, too!

Use substitutes that take on the flavor of the spices you choose: Try tempeh, which is a fermented soy product. You can fry in thin or thick slices, just like bacon. Seitan is a vegan product with a texture that is chewy liked bacon when cooked. Shiitake mushrooms are a popular switch, and so is coconut, which can be fried, too. You can also sauté rough breadcrumbs and add smoked paprika.
Substitute the eggs: Marinated tofu is the top replacement for eggs. A popular marinade is sriracha, soy sauce, garlic, and sesame oil blended together.

Close up image of warm bacon dressing being poured on Spinach Salad With Warm Bacon Dressing.

MORE HEALTHY SALADS

Once you get into the habit of eating healthy salads several times a week, you’ll be glad you did. You will feel great and the varieties of salads are almost endless! Take a look at a few of my favorites:

Spinach Salad With Warm Bacon Dressing

Lacey Baier

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10

Cook Time 15

Total Time 25

Course Appetizer

Cuisine American

Servings salads

Calories 341 kcal

Equipment

Skillet
Stock Pot or Large Deep Skillet

*This post may contain affiliate links for products I use often and highly recommend.

Ingredients

▢ 16 ounces fresh baby spinach
▢ 4 eggs
▢ 8 slices thick bacon (nitrate-free)
▢ 3 tablespoon red wine vinegar
▢ ½ teaspoon coconut sugar
▢ ½ teaspoon Dijon mustard (can substitute spicy mustard)
▢ ⅛ teaspoon ground black pepper
▢ 4-6 large white mushrooms sliced
▢ ½ red onion very thinly sliced

Instructions

Add the eggs to a deep pot and completely cover with cold water. Heat the pan over medium-high heat until the water starts to boil. Once the water boils, turn off the heat, cover the pan with a lid and allow to sit for 12 minutes. After 12 minutes, carefully drain the hot water and rinse the hard-boiled eggs in cold water to stop them from cooking further. Set the eggs aside to cool. When ready to serve, peel them and slice in half.
While the eggs are boiling, fry the bacon in a large fry pan over medium heat until crispy, flipping occasionally. Once crispy, remove from the pan and place on a paper towel to cool and drain, reserving 3 tbsp. of the bacon drippings.
When the bacon is cooled, crumble and set aside.
Transfer the 3 tbsp. bacon drippings to a small mixing bowl and whisk in the red wine vinegar, coconut sugar, Dijon mustard, and black pepper. Season with any additional salt or pepper, to taste.
Place the spinach, mushrooms and sliced red onion in a large mixing bowl and toss to combine. Add the dressing and bacon and toss to combine.
Divide the salad between 2-4 plates or bowls and evenly divide the halved eggs among them.
Serve while dressing is still warm.

Nutrition

Serving: 1 saladCalories: 341 kcalCarbohydrates: 6.1 gProtein: 15.7 gFat: 20.1 gSaturated Fat: 9.3 gCholesterol: 224.3 mgSodium: 208.7 mgFiber: 1.6 gSugar: 1.5 gVitamin A: 1950 IUVitamin C: 23.9 mgCalcium: 90 mgIron: 2.9 mg

DID YOU MAKE THIS RECIPE?Tag @asweetpeachef on Instagram so we can check it out.

This post contains affiliate links for products I use regularly and highly recommend.