Description
Easy Wilted Spinach Salad is a warm, comforting salad featuring fresh baby spinach gently wilted by a savory warm dressing made with olive oil, apple cider vinegar, Dijon mustard, and honey. Crisp bacon, sautéed red onions and mushrooms, cherry tomatoes, hard-boiled eggs, and Parmesan cheese create a deliciously balanced side dish or light meal that’s quick to prepare and perfect for weeknights.
Ingredients
Salad
- 6 cups fresh baby spinach
- 4 slices bacon
- 1/2 cup red onion, thinly sliced
- 1/2 cup mushrooms, sliced
- 1 cup cherry tomatoes, halved
- 2 hard-boiled eggs, sliced
- 1/4 cup grated Parmesan cheese
Dressing
- 1 tablespoon olive oil (plus bacon fat reserved)
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 clove garlic, minced
- Salt, to taste
- Black pepper, to taste
Instructions
- Prepare the spinach. Wash the baby spinach thoroughly and dry it well to ensure the dressing clings to the leaves and wilting is even.
- Cook the bacon. In a skillet over medium heat, cook the bacon slices until crisp. Remove to a paper towel-lined plate and crumble once cooled. Leave a small amount of the bacon fat in the skillet for cooking the vegetables.
- Sauté the vegetables. Add the sliced red onion and mushrooms to the skillet with the reserved bacon fat. Cook over medium heat until the vegetables soften, about 5 minutes.
- Add garlic and dress the vegetables. Stir in the minced garlic and cook briefly until fragrant, about 30 seconds. Then add the olive oil, apple cider vinegar, Dijon mustard, and honey to the skillet, stirring to combine. Warm the dressing gently over low heat without boiling to meld the flavors.
- Wilt the spinach. Place the fresh spinach in a large bowl. Pour the warm dressing over the spinach and toss gently for a couple of minutes until the spinach begins to soften and wilt.
- Assemble the salad. Add the halved cherry tomatoes, crumbled bacon, and sliced hard-boiled eggs on top of the wilted spinach. Sprinkle the grated Parmesan cheese over the salad. Season with salt and freshly ground black pepper to taste.
- Serve immediately. Serve the salad warm or at room temperature for the best flavor and texture.
Notes
- Add toasted walnuts, pecans, or sunflower seeds for extra crunch.
- Substitute Parmesan with goat cheese, feta, or blue cheese for a different flavor profile.
- For a vegetarian version, replace bacon with crispy chickpeas or omit entirely.
- Use fresh spinach for best texture; frozen spinach is not recommended.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days but may become softer.
- Reheat leftovers gently or enjoy the salad chilled.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
