Spinach Salad with Warm Bacon Dressing
A crisp, cool spinach salad bursting with flavor, featuring smoky warm bacon dressing, crispy bacon, crunchy croutons or toasted nuts, and a tangy-sweet dressing that wilts the spinach slightly—a perfect healthy and delicious salad for Thanksgiving or any special occasion.
Equipment
- Large skillet,
- Slotted spoon,
- Mixing bowl
Ingredients
Spinach
- 10 ounces fresh spinach washed and dried
Bacon and Dressing
- 6 slices bacon cut into ½-inch pieces
- ¼ cup red onion finely chopped
- 2 tablespoons all-purpose flour
- ½ cup apple cider vinegar
- ½ cup water
- 2 tablespoons granulated sugar (or maple syrup for a richer flavor)
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper to taste
Add-Ins
- 1 cup croutons or toasted nuts (pecans, walnuts, or almonds)
- ¼ cup crumbled feta or goat cheese optional
- Hard-boiled eggs, sliced optional
Instructions
- Cook the bacon in a large skillet over medium heat until crispy. Remove with a slotted spoon and set aside on paper towels to drain, reserving the bacon grease in the skillet.
- Add the chopped red onion to the skillet with the bacon grease and sauté until softened, about 3-5 minutes.
- Sprinkle the flour over the onion and bacon grease mixture. Cook for 1-2 minutes, stirring constantly, until lightly browned.
- Slowly whisk in the apple cider vinegar and water until smooth. Bring to a simmer, stirring constantly.
- Stir in sugar (or maple syrup), Dijon mustard, salt, and pepper. Continue simmering for 2-3 minutes until slightly thickened.
- Adjust consistency of dressing if needed by adding water or simmering longer.
- In a large bowl, combine spinach, cooked bacon, croutons or toasted nuts, and cheese if using.
- Pour the warm dressing over the salad and toss gently to coat. Serve immediately.
- Garnish with sliced hard-boiled eggs if desired, and serve.
Notes
This salad is versatile and can be customized with alternatives like baby kale or vegan bacon options. Serve immediately after dressing to keep spinach crisp and fresh.