Spinach Salad with Warm Bacon Dressing

spinach salad on a grey plate topped with sliced mushrooms, boiled eggs, red onion and bacon pieces.

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)


  • 3 slices thick-cut, uncured bacon
  • 5 oz baby spinach
  • 3 hard boiled eggs, peeled and thinly sliced
  • 1/2 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
  • 1/4 tsp sea salt
  • 1/4 tsp freshly cracked black pepper


  1. 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. 
  2. Crumble bacon and set aside.
  3. While still warm, pour reserved bacon grease into a jar. Whisk in vinegar, olive oil, maple syrup, shallot, salt and pepper.
  4. In a large bowl, pour dressing over spinach, starting with half and adding more as needed, and toss to coat.
  5. Arrange spinach on a serving platter. Top with crumbled bacon, sliced egg, mushrooms, and red onion. Serve immediately.


  • 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