Wilted Spinach Salad with Hot Bacon Dressing (The Warm Salad You’ll Want to Eat Year-Round)

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There’s something magical about a salad that’s both fresh and warm. This Wilted Spinach Salad with Hot Bacon Dressing takes crisp baby spinach and turns it into something cozy, savory, and just a little indulgent. The moment the warm bacon vinaigrette hits the bowl, the spinach softens slightly, soaking up all that smoky, tangy flavor. Add in sweet strawberries and creamy goat cheese, and every bite becomes a perfect balance of richness, brightness, and comfort.

This salad brings together the best of contrasts—warm and cool, salty and sweet, creamy and crisp. It’s hearty enough to serve on its own for a light lunch or as a side that steals the show at any dinner table. If you love recipes that feel a little nostalgic yet still fresh and vibrant, you’re going to love this one.

Let’s make it together and bring a little warmth to your salad bowl.

Why You’ll Love This Warm Spinach Salad

1. The dressing is bacon-based. Enough said.
This isn’t just any vinaigrette. It’s built on real bacon drippings, punched up with red wine vinegar, honey, and a hint of mustard. Warm and full of depth, it turns every leaf of spinach into something rich and savory.

2. It’s full of flavor contrasts.
The creamy tang of goat cheese, sweet bite of strawberries, and salty crunch of bacon hit all the right notes. Tossed with wilted greens, it becomes a complete experience in one bowl.

3. It comes together quickly.
From skillet to table in about 30 minutes, this is one of those recipes that feels fancy but is super easy to make. No complicated steps or fussy prep.

4. It’s versatile and crowd-pleasing.
Great as a dinner party starter or weeknight side. You can easily customize it to fit the season or what’s in your fridge.

5. It proves salad doesn’t have to be cold.
The warmth of the dressing adds a comfort-food feel without sacrificing freshness. It’s a salad that actually satisfies.

Ingredients for Spinach Salad

For the Hot Bacon Dressing

• 6 slices thick-cut bacon
  Chopped into bite-size pieces, this forms the foundation of the dressing. The rendered fat becomes liquid gold.
• ½ cup red onion, finely diced
  Adds sweetness and depth as it softens in the warm bacon drippings.
• ¼ cup red wine vinegar
  The sharp, tangy base that balances the richness of the bacon.
• 2 teaspoons honey
  Brings a soft sweetness that mellows the vinegar and enhances the strawberries.
• ½ teaspoon Dijon mustard
  Adds just enough bite and thickness to round out the flavor.
• ¼ cup extra virgin olive oil
  Helps emulsify the dressing and smooth out the bold ingredients.
• Salt and black pepper
  For seasoning the final dressing to your taste.

For the Salad

• 4 cups baby spinach, washed and dried
  Fresh and tender greens that gently wilt when the warm dressing is poured on top.
• 8–10 large strawberries, sliced
  Bright and sweet, they balance the savory tones beautifully.
• 4 ounces goat cheese, crumbled
  Soft, tangy, and creamy, goat cheese melts slightly into the warm salad, creating a luxurious texture.
• Salt and pepper, to taste
  Just a little seasoning helps bring out all the flavors.

Spinach Salad Step-by-Step Instructions

1. Cook the Bacon

Start by heating a large skillet over medium heat. Add the chopped bacon and cook, stirring occasionally, until it’s crispy and golden. This should take around 10 minutes. Use a slotted spoon to transfer the bacon pieces to a paper towel-lined plate and let them drain. Don’t discard all the fat—you’ll need it for the dressing.

2. Sauté the Onion

Carefully pour off all but about one tablespoon of bacon drippings from the skillet. Add the diced red onion to the hot pan and cook for 4 to 5 minutes, stirring occasionally, until the onion softens and becomes fragrant.

3. Make the Dressing

With your kitchen fan on (or a window open), stir in the red wine vinegar, honey, and Dijon mustard. Keep stirring for about 2 minutes so everything melds together. This step smells amazing but can be strong, so ventilation is helpful.

Lower the heat and slowly whisk in the olive oil, followed by the cooked bacon. Season with a pinch of salt and a good grind of black pepper. Keep the dressing warm on the lowest heat setting while you prep the salad.

4. Assemble the Salad

Place your baby spinach, strawberry slices, and crumbled goat cheese in a large mixing bowl. Give everything a light toss just to distribute.

5. Dress the Salad While It’s Warm

Pour the hot bacon dressing over the salad ingredients and gently toss with tongs or clean hands. The heat from the dressing will slightly wilt the spinach and soften the goat cheese, creating a luscious, silky texture.

6. Serve Immediately

Transfer to a platter or serve onto individual plates. The salad is best enjoyed warm and fresh, when the spinach is just wilted and the goat cheese is melting into the dressing.

Helpful Tips for Making the Best Spinach Salad

• Ventilate your kitchen when adding vinegar to the hot skillet to avoid being overwhelmed by the fumes.
• Use high-quality bacon for the best flavor. Thick-cut works best because it renders more fat and stays crisp.
• Don’t overdress the salad. Start with a little, toss, and add more if needed.
• Dry the spinach thoroughly. Wet greens will prevent the dressing from coating evenly and can dilute the flavor.

Recommended Equipment

• Large skillet
  A heavy-bottomed skillet distributes heat evenly and helps render the bacon without burning.
• Mixing bowl
  Use a wide bowl to toss the salad gently without crushing the spinach.
• Slotted spoon
  Essential for removing crispy bacon while leaving behind the drippings.
• Paper towels
  Great for blotting excess grease from the bacon before adding it to the dressing.

Best Ways to Serve Spinach Salad

As a light lunch
Serve with crusty bread or a slice of quiche for a satisfying midday meal.

As a dinner party starter
The warm dressing makes this a cozy yet elegant first course for cooler evenings.

On a buffet table
It holds up well for a little while, so it’s perfect for potlucks or family gatherings.

With grilled meats
Pair it with steak, chicken, or pork tenderloin for a balanced plate.

What Goes Well with a Spinach Salad

Here are a few recipes from Cooking Day that pair wonderfully:

• Coffee and Walnut Pumpkin Bread: For a sweet-savory brunch
• Grilled Spiced Shrimp Kabobs with Zhoug Sauce: The smoky, herbaceous shrimp adds spice and protein to complement the richness of the bacon dressing. Together, they create a bold and satisfying combo.
• Vichyssoise – Classic Chilled Potato & Leek Soup: This creamy, chilled soup is smooth and mild — an elegant contrast to the warm, vinegary salad. It brings balance and refinement to the meal.

Diet-Friendly Options

• Make it vegetarian – Skip the bacon and sauté the onions in olive oil. Add toasted walnuts or smoked almonds for flavor and crunch.
• Dairy-free – Use a dairy-free cheese alternative or skip the cheese and add avocado slices for creaminess.
• Low-carb – Omit the honey or use a sugar-free substitute. The sweetness from the strawberries may be enough on its own.

Best Ways to Store

This salad is best enjoyed fresh, but you can store components separately:

• Dressing – Keep in an airtight jar in the fridge for up to 5 days. Warm gently before using again.
• Salad base – Store spinach, strawberries, and cheese separately in airtight containers. Assemble just before serving.

Avoid tossing the salad in advance, as the greens will become soggy over time.

Recipe Variations

• Use arugula or a spinach blend for a peppery edge.
• Swap the fruit – Try sliced pears or apples instead of strawberries.
• Try a different cheese – Blue cheese, feta, or even shaved Parmesan can change the flavor profile.
• Add nuts – Toasted pecans or walnuts add extra crunch and richness.
• Include roasted chicken – Turn it into a complete meal with some shredded or sliced roast chicken on top.

Wilted Spinach Salad with Hot Bacon Dressing is a dish that surprises people—in the best way. It’s bold, warm, and packed with flavor, yet still feels light and fresh thanks to the strawberries and greens. It comes together quickly and turns even a regular weeknight dinner into something special. Once you try it, don’t be surprised if you find yourself making it on repeat.

Common Questions Answered About Spinach Salad