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You know those salads that actually feel like a meal? This is one of them. It’s hearty, smoky, a little creamy, and just the right amount of sweet and tangy — basically everything I love in a salad bowl. The warm bacon dressing is what takes it over the top. I mean, who can resist bacon and melted cheese on a bed of fresh spinach?
This was a go-to in my house growing up, especially when we wanted something that felt cozy but not too heavy. And now? It’s one of my favorite ways to turn a bunch of greens into something truly craveable.
Why You’ll Love It
Warm, smoky comfort that still feels fresh and balanced
Protein-packed with eggs, bacon, and cheese — yes, it fills you up
Ready in 20 minutes — no oven required
Easy to prep ahead for dinners, lunch guests, or solo nights in
Customizable for different diets and flavor profiles
Ingredients You’ll Need
For the Salad:
10 oz baby spinach leaves
4 hard-cooked eggs, sliced
1 cup sliced mushrooms (white, cremini, or even shiitake)
4 slices crispy cooked bacon, crumbled
¾ cup shredded Swiss cheese
⅓ cup toasted sliced almonds
For the Warm Bacon Dressing:
1 tbsp olive oil
1 small shallot, minced
1 clove garlic, minced
⅓ cup white wine vinegar (or apple cider vinegar)
⅓ cup Dijon mustard
⅓ cup honey (or maple syrup if that’s your vibe)
2 slices crispy bacon, crumbled
Salt and freshly ground black pepper, to taste
Let’s Make It
1. Build your salad base
Lay the spinach out in a big salad bowl. Top it with sliced eggs, mushrooms, crumbled bacon, shredded cheese, and toasted almonds. You don’t have to be fancy here — just layer it all up.
2. Make the warm bacon dressing
Heat the olive oil in a small skillet over medium heat. Add the shallot and garlic and cook for about 2 minutes, until soft and fragrant.
Stir in the vinegar, Dijon, and honey. Crumble in the extra bacon (because why not?) and let it all come to a nice warm simmer. Add salt and pepper to taste.
3. Dress it up & serve
Pour the warm dressing over the salad while it’s still hot. The spinach will gently wilt, and everything just melts together in the best way. Toss gently and serve right away.
Serving Ideas
Main dish: Add grilled chicken, seared salmon, or shrimp for a full meal
Side dish: Perfect with roasted pork tenderloin or a cozy bowl of soup
Wine pairing: A crisp Sauvignon Blanc or lightly oaked Chardonnay pairs beautifully
Storage & Make-Ahead Tips
Make-ahead: Prep all toppings and keep them chilled. Warm up the dressing just before serving
Leftovers: Store undressed salad in the fridge for up to 2 days. Keep dressing separate so the spinach doesn’t wilt too much
Reheat: Warm the dressing gently on the stove or in the microwave before tossing again
Variations & Twists
Veggie-packed: Add sliced bell peppers, red onion, or avocado
No bacon? Try smoky roasted mushrooms or chickpeas + a dash of liquid smoke
Low-carb friendly: Swap honey for a low-carb sweetener like monk fruit or stevia
Balsamic version: Use balsamic vinegar for a richer, slightly sweeter dressing
Cheese swap: Gruyère or aged white cheddar work beautifully if you’re out of Swiss
Final Thoughts
This Spinach Salad with Warm Bacon Dressing is proof that salads don’t have to be cold or boring. The mix of smoky bacon, melty cheese, toasty almonds, and that sweet-tangy dressing is just chef’s kiss. It’s easy enough for a weeknight and fancy enough for guests — and trust me, people will ask for the recipe.
Let me know if you try it, and tell me what you add to make it your own!
Spinach Salad with Warm Bacon Dressing
Ingredients
- 10 oz baby spinach leaves
- 4 large eggs hard-cooked and sliced
- 1 cup mushrooms sliced
- 4 slices bacon cooked and crumbled
- 3/4 cup Swiss cheese shredded
- 1/3 cup sliced almonds toasted
- 1 tbsp olive oil
- 1 small shallot minced
- 1 clove garlic minced
- 1/3 cup white wine vinegar
- 1/3 cup Dijon mustard
- 1/3 cup honey
- 2 slices bacon cooked and crumbled
- salt and black pepper to taste
Instructions
- Arrange spinach in a large salad bowl and top with sliced eggs, mushrooms, crumbled bacon, shredded Swiss cheese, and toasted almonds.
- In a small skillet over medium heat, warm olive oil. Add shallot and garlic, cooking for about 2 minutes until softened.
- Stir in vinegar, Dijon mustard, and honey. Add crumbled bacon and bring to a gentle simmer. Season with salt and pepper to taste.
- Immediately pour the warm dressing over the salad and gently toss to combine. Serve warm.