Spinach Salad with Bacon Dressing Recipe

Ingredients

• 340 g (12 oz)Jones Dairy Farm bacon
• 1 medium (about 75 g diced; 1/2 cup)shallot
• 30 ml (2 tbsp)olive oil
• 120 ml (1/2 cup)white wine vinegar
• 15 ml (1 tbsp)Dijon mustard
• 15 ml (1 tbsp)honey
• 340 g (12 oz)baby spinach
• 170 g (6 oz; about 2 cups sliced)mushrooms, thinly sliced
• 1/4 medium (about 75 g; 1/2 cup sliced)red onion, thinly sliced
• About 110 g (3/4 cup)dried cranberries
• About 90 g (3/4 cup)raw pumpkin seeds (pepitas)
• To tastefreshly cracked black pepper

Instructions

1. 1

   Cook the bacon

   Cook the bacon in a frying pan over medium heat for about 5–8 minutes, turning it frequently, until browned and crisp. Watch that the bacon and fat do not burn, reducing the heat if needed. Transfer the bacon to kitchen paper to cool and reserve the fat in the pan. Turn the heat to low, add the minced shallot and cook for about 1–2 minutes until softened. Take the pan off the heat, leave it to cool slightly, then transfer the mixture to a blender.

2. 2

   Prepare the salad

   While the bacon cooks, thinly slice the mushrooms and red onion. If you like, soak the onion in cold water for 5–10 minutes to mellow its flavour, then drain and dry it on a plate lined with kitchen paper. Roughly chop or crumble the cooled bacon.

3. 3

   Blend the dressing

   Add the olive oil, vinegar, mustard and honey to the bacon and shallot in the blender. Blend until smooth; a few small pieces may remain. The recipe makes a little over 1 cup of dressing.

4. 4

   Assemble the salad

   Put the baby spinach in a large salad bowl and toss it with one-third of the warm dressing. If needed, warm the dressing in the microwave in 15–20-second bursts so it is hot enough to wilt the spinach slightly. Add the mushrooms, red onion and another third of the dressing, then toss. Scatter over the crumbled bacon, cranberries and pumpkin seeds, and finish with freshly cracked black pepper. Serve the remaining dressing on the side.

What is spinach salad with bacon dressing?

Spinach salad with bacon dressing is a salad built around fresh spinach and a warm, savoury dressing made with bacon fat. This version balances that richness with tangy vinegar, sweet honey and dried cranberries.

The combination draws on a familiar style of American spinach salad, where warm dressing softens the leaves. Mushrooms, red onion and pumpkin seeds add more layers of flavour and texture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 348 calories, 11g protein, 19g carbs, 27g fat.

The spinach and dried cranberries supply most of the carbohydrates, while bacon and olive oil contribute much of the fat; bacon also provides protein, with smaller amounts from the seeds and vegetables. Serve it alongside a simple protein or some wholemeal bread, and use the dressing on the side to suit your portion.

Why the dressing works

Bacon fat: cooking the shallot in the reserved fat gives the dressing its savoury base. Keep the heat low after the bacon is removed so the shallot softens without scorching.

Vinegar and honey: white wine vinegar brings acidity, while honey rounds off its sharpness. Dijon mustard helps bring the dressing together when blended.

Getting the spinach just right

Warm dressing: toss the spinach with the first portion while the dressing is still hot. It should soften the leaves slightly, not leave them limp.

Gentle tossing: fold the leaves through the dressing rather than pressing them down. Add more dressing gradually, keeping the remainder aside for anyone who wants extra.

Balancing the toppings

Crisp and chewy: bacon and pumpkin seeds bring crunch, while dried cranberries provide a chewy, sweet contrast. Sprinkle them over the salad at the end to preserve their textures.

Fresh and savoury: mushrooms and red onion temper the richer toppings. Soaking the onion in cold water for 5–10 minutes is optional if you want a milder bite.

Timing and serving

Prepare the vegetables while the bacon cooks to make the most of the 30-minute total time. The dressing can be blended as soon as the bacon and shallot mixture has cooled slightly.

Serve the salad soon after tossing, while the spinach is still fresh and the dressing is warm. It pairs well with bread, roasted vegetables or a simple soup.

Adjusting the dressing

Start with the amount specified for tossing, then taste before adding more. The bacon, mustard and vinegar all bring plenty of character, so the salad may not need every last drop.

If the dressing has cooled, warm it briefly in the microwave in 15–20-second bursts before using it. The recipe suggests a little over 1 cup in total.

Recipe notes & tips

• Keep the pan on low when softening the shallot in the bacon fat.
• Dry the soaked red onion well so it does not water down the salad.
• Blend the dressing until smooth, but do not worry about a few small pieces.
• Warm the dressing in short microwave bursts if it cools before serving.
• Add the bacon, cranberries and pumpkin seeds just before serving to retain their texture.

Variations

• Milder onion: soak the sliced red onion in cold water for 5–10 minutes, then dry it well.
• Extra tang: add the dressing gradually and reserve some for serving on the side.
• More crunch: scatter extra pumpkin seeds over the finished salad.
• Different mushrooms: use another fresh mushroom variety, sliced thinly.
• Less sweetness: reduce the cranberries in each serving to taste.

Common mistakes to avoid

• Burning the bacon: turn down the heat if the bacon or its fat starts to darken too quickly.
• Scorching the shallot: cook it over low heat for just 1–2 minutes, until softened.
• Waterlogged onion: drain the soaked slices and dry them on kitchen paper before adding them.
• Over-wilting the spinach: toss it briefly with hot dressing rather than letting it sit in the bowl.
• Adding all the dressing at once: begin with one-third, then add more to taste.

How to store

Store leftover salad and dressing separately in airtight containers in the fridge and use within 1–2 days. The dressed spinach will soften, so for best texture, keep the components separate until serving; gently warm the dressing in short microwave bursts.

Frequently asked questions