Spinach Salad with Bacon

The smell of bacon rendering on the stove still pulls me into the kitchen faster than anything else. My roommate used to make this spinach salad every Sunday afternoon, claiming it was her balanced meal approach. I watched her crumble that warm bacon over fresh spinach one time and realized she was onto something brilliant. The hot fat melting into the dressing changed everything I thought I knew about simple salads.

Last summer I made this for a backyard lunch when friends dropped by unexpectedly. Everyone stood around the kitchen island, grabbing forks and eating straight from the bowl. Something about the mix of textures and that tangy sweet dressing makes people forget their manners in the best way. Now it is my go to when I need to feed a crowd without spending hours at the stove.

Ingredients

• Fresh baby spinach: The delicate leaves hold up beautifully against the hearty toppings and absorb that homemade dressing perfectly
• Large eggs: Perfectly boiled eggs add protein and creaminess that balance the salty bacon
• Bacon slices: The absolute star of the show, cook until extra crispy so each bite gives you that satisfying crunch
• Cherry tomatoes: These little bursts of sweetness cut through all the rich flavors and make the salad feel lighter
• Red onion: Thin slices bring just enough sharpness to wake up your palate
• Extra virgin olive oil: The base of your dressing, use a good quality one since it really shines here
• Red wine vinegar: Adds the perfect tangy brightness that keeps everything from feeling too heavy
• Dijon mustard: This helps the dressing emulsify into something silky and gives it a little kick
• Honey: Just a touch balances the acidity and makes all the flavors play nice together

Instructions

Perfect those eggs:

Place your eggs in cold water, bring to a gentle boil, then let them simmer for exactly 8 minutes before shocking them in ice water for easy peeling

Get your bacon crispy:

Cook the bacon in a hot skillet until it is seriously crisp, then drain on paper towels and crumble into those perfect bite sized pieces

Whisk up the magic:

Combine the olive oil, red wine vinegar, Dijon mustard and honey in a small bowl, whisking until it turns into this gorgeous smooth dressing

Build your salad base:

Toss the spinach, tomatoes and onion in a large bowl, then arrange those beautiful sliced eggs and bacon all over the top

Bring it all together:

Drizzle that dressing over everything and toss gently so every leaf gets coated but the eggs stay somewhat intact

Save Pin

This recipe became my entire cooking repertoire during my first apartment years. I have served it at brunches, packed it for picnics and eaten it standing over the sink at midnight. Something about the combination just works no matter the occasion.

Make It Your Own

I started adding crumbled feta after a friend brought over some leftover cheese from a party. The salty creaminess takes this salad into completely new territory. Sometimes I throw in toasted walnuts or pecans for extra crunch.

Dressing Variations

Apple cider vinegar works beautifully instead of red wine vinegar if that is what you have in the pantry. My sister swears by adding a smashed garlic clove to the dressing for five minutes before whisking it in. The subtle difference it makes is worth the extra step.

Serving Suggestions

This salad stands alone perfectly for a light lunch but also pairs wonderfully with grilled chicken or crusty bread. A chilled glass of Sauvignon Blanc alongside creates such a lovely moment.

• Make extra dressing and keep it in the fridge for quick salads all week
• The bacon can be cooked ahead of time and stored in the refrigerator
• Add the dressing right before serving to keep everything crisp and fresh

Save Pin

Hope this becomes one of those recipes you turn to again and again. Sometimes the simplest combinations are the ones that stay with us longest.

Recipe Questions

→ How do I prevent the spinach from wilting?

Dry the spinach leaves thoroughly after washing. Excess moisture causes wilting, so use a salad spinner or pat dry with paper towels. Dress the salad right before serving to maintain crispness.

→ Can I prepare this ahead of time?

Prepare components separately—cook bacon, boil eggs, and make dressing in advance. Store them in the refrigerator. Combine everything just before serving to keep the spinach fresh and crisp.

→ What's the best way to boil eggs for this salad?

Place eggs in cold water, bring to a boil, then reduce heat and simmer for 8 minutes. Immediately transfer to ice water to stop cooking. This method yields perfectly set yolks without green rings.

→ Can I use different greens?

Absolutely. Arugula adds peppery notes, mixed greens provide variety, or kale offers extra heartiness. Just adjust the dressing quantity based on the volume of greens you use.

→ How do I make the dressing creamy?

Whisk in 1 tablespoon of Greek yogurt or mayonnaise for a creamier texture. Alternatively, blend in half an avocado for richness and added healthy fats.