This spinach salad pairs tender baby spinach with crisp bacon, sliced red onion, hard-boiled eggs, and a tangy warm dressing. It is hearty enough for lunch yet simple to serve as a side, and the contrast between cool greens and warm dressing makes every bite satisfying.
Ingredients
- 8 ounces (about 225 g) baby spinach, washed and thoroughly dried
- 4 slices bacon, chopped
- 4 large eggs
- 1/4 small red onion, thinly sliced (about 1/3 cup)
- 1 cup sliced mushrooms, optional
- 3 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon honey or maple syrup
- 1/4 teaspoon kosher salt, plus more to taste
- 1/8 teaspoon freshly ground black pepper, plus more to taste
- 2 tablespoons warm water
- 1 tablespoon olive oil, only if the bacon pan is nearly dry
Instructions
- Cook the eggs. Place the eggs in a saucepan and cover with cold water by about 1 inch. Bring to a boil, cover the pan, and take it off the heat. Let the eggs sit for 10–12 minutes, then transfer them to a bowl of ice water for 5 minutes. Peel and slice or quarter them. For easier peeling, use eggs that are not extremely fresh.
- Prepare the spinach and toppings. While the eggs cook, put the dry spinach in a large salad bowl. Add the sliced onion and mushrooms, if using. If the spinach was washed, spin or pat it completely dry; wet leaves dilute the dressing and make it cling poorly.
- Cook the bacon. Put the chopped bacon in a cold skillet and set it over medium heat. Cook for 6–9 minutes, stirring occasionally, until browned and crisp. Transfer it to a paper-towel-lined plate with a slotted spoon. Carefully pour off all but about 2 tablespoons of bacon fat. If there is very little fat left, add 1 tablespoon of olive oil.
- Make the warm dressing. Take the skillet off the heat briefly and whisk in the vinegar, Dijon, honey, salt, pepper, and warm water. Return it to low heat and whisk for 30–60 seconds, just until smooth and warm. Do not let it boil; boiling can make the dressing reduce too quickly and taste harsh. Taste and adjust the vinegar, sweetness, or seasoning.
- Dress and serve. Add the warm dressing a little at a time to the spinach and toss gently with tongs until the leaves are lightly coated. Fold in the bacon and arrange the eggs on top. Serve right away, while the spinach is still fresh and the dressing is warm.
Tips
- Dry the greens well. A salad spinner is the easiest way to remove water. If leaves are damp, the dressing will slide off and collect at the bottom of the bowl.
- Control the heat. Warm dressing should be comfortably warm, not sizzling hot. Take the pan off the burner before whisking in the vinegar, and toss the salad just before serving to avoid wilting the spinach.
- Adjust the balance. Bacon varies in saltiness, so taste the dressing before adding extra salt. Add a little more vinegar for tang, honey for sweetness, or warm water if it tastes too strong.
- Make the components ahead. Cook and peel the eggs and slice the onion up to a day ahead. Refrigerate them separately, and cook the bacon and warm the dressing shortly before serving for the best texture.
Serving Suggestions
Serve this salad as a light main course with crusty bread, toast, or a bowl of soup. For a fuller meal, add a slice of quiche, roasted chicken, or a warm grain such as farro. As a side, it works well with grilled chicken, pork, or roasted potatoes. Because the dressing is rich and savory, keep other sides simple and avoid dressing the salad until everyone is ready to eat.
Variations
For a meat-free version, omit the bacon and use 2 tablespoons olive oil. Add a small handful of toasted pecans or walnuts for crunch and a pinch of smoked paprika for a savory note. Crumbled feta or goat cheese can replace some of the bacon’s salty richness.
Swap the mushrooms for thinly sliced cucumber or halved cherry tomatoes, but add watery vegetables just before serving. Try a different dressing accent with balsamic vinegar instead of cider vinegar, or use maple syrup in place of honey. You can also add sliced avocado, but toss it in gently at the end so it holds its shape.
Storage and Reheating
Once dressed, spinach salad is best eaten immediately. Leftovers can be refrigerated in a covered container and eaten within 24 hours, but expect the leaves to soften; discard them if they have been left at room temperature for more than 2 hours, or more than 1 hour when the temperature is above 90°F (32°C). Do not try to restore dressed spinach by reheating it.
For better make-ahead storage, keep the washed, thoroughly dried spinach, eggs, onion, and cooked bacon in separate airtight containers in the refrigerator for up to 3 days. Refrigerate cooked eggs and bacon within 2 hours of cooking. The dressing can be covered and refrigerated for up to 3 days; warm it gently in a small saucepan over low heat, whisking in a teaspoon of water if it has thickened. Do not leave the dressing containing bacon fat out at room temperature for extended periods.
Frequently Asked Questions
Can I make spinach salad ahead of time?
Yes. Prepare the toppings and dressing in advance, but store everything separately. Keep the spinach dry and chilled, then warm the dressing and toss the salad just before serving so the leaves stay crisp.
Can I use mature spinach instead of baby spinach?
Yes. Mature spinach has larger, sometimes tougher leaves, so remove any thick stems and tear the leaves into bite-size pieces. Baby spinach is more tender and usually needs no trimming.
What can I use instead of bacon?
Use olive oil for the dressing and add toasted nuts, crisp chickpeas, or crumbled cheese for texture and savoriness. If using a salty cheese, taste before adding extra salt to the dressing.
How do I keep the salad from getting soggy?
Dry the spinach thoroughly, keep the dressing separate until serving, and use only enough dressing to lightly coat the leaves. Toss gently; adding all the dressing at once can make the salad heavy.
Is the warm dressing supposed to wilt the spinach?
It may soften the leaves slightly, but it should not cook them. Warm the dressing gently and toss just before serving. If you prefer crisp spinach, let the dressing cool for a few minutes before adding it.
How can I tell when the hard-boiled eggs are done?
For this method, leave large eggs covered in hot water off the heat for 10–12 minutes, then cool them promptly in ice water. The yolks should be set; use the longer end of the time range for very large eggs or a firmer center.