This delicious spinach salad with with boiled eggs, mushrooms and a warm bacon vinaigrette will be your new favorite salad. It's just as delicious for brunch as it is with dinner. (gluten-free, dairy-free, nut-free)
I love getting creative with my salads, after all variety is the spice of life! But sometimes, you just can't beat a classic. When I'm craving a really delicious spinach salad to go with a good steak or for a brunch party, this spinach salad with mushrooms, sliced boiled eggs, and warm bacon dressing is my go-to. It's inspired by my favorite salad from Bob's Steak and Chop House.
Why You'll Love This Spinach Salad
This delicious spinach salad is the ultimate simple and savory way to get your greens. With eggs and bacon, it's equally appropriate for a Sunday brunch gathering as it is for a lunch or dinner salad. The warm bacon shallot dressing is the star - it's super flavorful and the warmth slightly wilts the spinach into salad perfection. If you have a salad hater in your family, this just might convert them!
The Ingredients
- Baby spinach. With iron, folate, calcium, and vitamins A, C, and K, spinach is the OG superfood. It's tender, easy to find at the store, and perfect for soaking up the delicious bacon dressing.
- Hard boiled eggs. Slice them thinly for a little bite in each forkful of salad. If you're short on time, you can buy pre-boiled eggs.
- Mushrooms. Slice paper thin for the best texture. I like baby bella mushrooms best, but cremini (white) mushrooms are also great.
- Bacon. Crispy, savory and delicious. I love a thick-cut uncured bacon. And the extra grease is the key ingredient in the warm bacon shallot dressing. Which leads us to...
- The Warm Bacon Shallot Dressing. A few very simple, flavorful ingredients lead to a perfect dressing to go on top of a spinach salad.
How To Make a Spinach Salad with Warm Bacon Dressing
- Cook bacon until crispy using your favorite method. My favorite way to cook bacon is in a preheated cast iron skillet in the oven at 375°F until crisp (8-15 minutes, depending on thickness of bacon). Remove cooked bacon to a plate lined with paper towels, reserving the bacon grease from the pan.
- Crumble bacon and set aside.
- Make the dressing. While still warm, pour reserved bacon grease into a jar. Whisk in vinegar, olive oil, maple syrup, shallot, salt and pepper.
- In a large bowl, pour the warm dressing over spinach. I always start with half and add more dressing as needed. Toss to coat.
- Arrange spinach on a serving platter. Top with crumbled bacon, sliced egg, mushrooms, and red onion.
Tips for Salad Success
- This salad is best served right away for the best warm, wilty (in the best way) spinach goodness.
- If you have leftover dressing, store it in an airtight container in the refrigerator for up to 5 days.
- My favorite way to boil eggs is to add them to a small sauce pan and cover with water, then bring to a boil. Once at a full boil, turn off the heat, cover the pan and rest 10-12 minutes. Then drain and rinse under cool water before peeling.
More Spinach Salads You'll Love
- Butternut Squash and Lentil Spinach Salad
- La Madeleine Copycat Strawberry Spinach Salad
- Roasted Pumpkin Spinach Salad
- Butternut Squash Kale and Spinach Salad
Did you make this recipe? Please leave a star rating in the comments!
PrintSpinach Salad with Warm Bacon Dressing
This delicious spinach salad with with boiled eggs, mushrooms and a warm bacon vinaigrette will be your new favorite salad. It's just as delicious for brunch as it is with dinner. (gluten-free, dairy-free, nut-free)
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4-6 servings 1x
- Category: salad
- Method: tossed
- Cuisine: American
Ingredients
- 3 slices thick-cut, uncured bacon
- 5 oz baby spinach
- 3 hard boiled eggs, peeled and thinly sliced
- ½ cup crimini or baby bella mushrooms, thinly sliced
- 1-inch piece red onion, very thinly sliced
For warm bacon dressing:
- 2 tbsp reserved bacon fat
- 2 tbsp apple cider vinegar
- 1 tbsp extra virgin olive oil
- 1 tbsp pure maple syrup
- 1 tbsp shallot, minced
- ¼ tsp sea salt
- ¼ tsp freshly cracked black pepper
Instructions
- Cook bacon until crispy using your favorite method. My favorite way to cook bacon is in a preheated cast iron skillet in the oven at 375°F until crisp (8-15 minutes, depending on thickness of bacon). Remove cooked bacon to a plate lined with paper towels, reserving the bacon grease from the pan.
- Crumble bacon and set aside.
- While still warm, pour reserved bacon grease into a jar. Whisk in vinegar, olive oil, maple syrup, shallot, salt and pepper.
- In a large bowl, pour dressing over spinach, starting with half and adding more as needed, and toss to coat.
- Arrange spinach on a serving platter. Top with crumbled bacon, sliced egg, mushrooms, and red onion. Serve immediately.
Notes
- This salad is best served right away.
- If you have leftover dressing, store it in an airtight container in the refrigerator for up to 5 days.
- My favorite way to boil eggs is to add them to a small sauce pan and cover with water, then bring to a boil. Once at a full boil, turn off the heat, cover the pan and rest 10-12 minutes. Then drain and rinse under cool water before peeling.
Keywords: spinach salad with mushrooms and bacon, spinach salad with warm bacon dressing
This post was originally published January 2018 and has been updated.
Tayler says
you had me at warm bacon dressing <3