Warm Spinach Salad
My warm spinach salad brings together sautéed mushrooms, red onion, and garlic for a rich, savory flavor that pairs perfectly with fresh spinach. The finishing touch of crispy bacon and a splash of balsamic vinegar add depth and brightness, making this salad both delicious and visually stunning.

There is so much to love about this spinach salad. First off – bacon. Second off – sautéed onion and mushrooms warm the spinach, which makes the spinach nutrients more readily available. Here’s a great article explaining why that is.
Toss it with a little balsamic vinegar, and the taste is spectacular, and you have a whole lot of yum going on.
We are a participant in Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and other affiliated sites. #CommisionsEarned. You can read my disclosure here.
Helpful tips
- I use purple onion but if you prefer, you can use either a yellow or Vidalia onion or even shallots.
- I recommend nitrate-free and uncured bacon because I feel it is better for you than typical bacon. But use what you like.
- To save time, cook the bacon and veggies at the same time in separate pans. I use a sauté pan for the bacon and a wok for the vegetables.
- I like to serve the finished salad in a serving bowl that’s different from the bowl I’ve used to mix the veggies with the spinach.
- I only crumble as much bacon onto the salad as we can eat because it will soften if it sits in the refrigerator in the leftover salad. Save the rest of the bacon and set aside for the next time you enjoy the salad.
- I like the simplicity of this salad, but if you want a little extra yumminess? Add hard-boiled eggs, leftover chopped chicken, goat cheese, walnuts, pecans, or raisins.
- I have also made this with a store-bought vinaigrette and a Dijon mustard dressing. Both ways are delicious, but I prefer just the balsamic vinegar.

How to make warm spinach salad
Pre-step
Get a sauté pan, skillet, or wok and a large bowl.
Step one
Gather the ingredients – spinach, mushrooms, purple onion, bacon, and garlic paste.

Step two
Heat a sauté pan on medium heat. Place the bacon in the pan and sauté 4 minutes on each side or until the bacon has finished cooking and has a nice crisp to it. I find it takes around 8 minutes.
Step three
Lay the bacon on paper towels and blot the grease off the slices. (A)
Step four
While the bacon is frying, heat another sauté pan or wok on medium and when it comes to temperature, add olive oil.
Alternately, you can wait for the bacon to be done and use the bacon drippings to sauté the mushrooms and onion.
Step five
Add onions and salt and sauté for 10 minutes or until translucent. (B)

Would you like to save this recipe?
Don't worry, I promise not to spam you.
Step six
Add mushrooms and garlic and sauté for an additional 3 minutes. (C)
Step seven
Place spinach in a big mixing bowl, add 1/8 cup balsamic vinegar and as soon as the veggies are done cooking, transfer them onto the spinach.
Use a spatula to gently mix the vegetables with the spinach for a minute or two. This will cause the spinach to wilt. (D)

Step eight
Transfer the spinach and veggies to a serving bowl and crumble as much bacon as you like on it.

Time to serve it up.
So good!

I hope you enjoyed this warm spinach salad recipe! It’s super delicious and a fun addition to your salad rotation.
Storage ideas
Since this salad is best enjoyed fresh, here are a few tips for storing leftovers while keeping the flavors and textures as intact as possible.
Refrigerator
- Allow the salad to cool completely before storing.
- Place leftovers in an airtight container and refrigerate for up to 5 days.
Enjoying your leftovers
- Instead of reheating, let the salad come to room temperature before serving.
- If needed, toss the spinach with a fresh splash of balsamic vinegar or a drizzle of olive oil to revive the flavors.
- For added texture, cook up a fresh batch of bacon before serving.
Other popular salads
And as always, may all your dishes be delish!
If you’ve tried this recipe, I’d love to know your thoughts in the comments below. I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM, and PINTEREST to see more of my delicious food and delightful cocktails!

Warm Spinach Salad
Ingredients
- 8 ounces uncured bacon (fried and cut into bite sized pieces)
- 2 tablespoons olive oil
- 1 medium purple onion (sliced into rings)
- 1/8 teaspoon salt
- 8 ounces sliced portobello mushrooms
- 2 teaspoons garlic paste (or 2 cloves of garlic, minced)
- 8 ounces baby spinach (I use pre-packaged)
- 1/8 cup balsamic vinegar
Instructions
- Fry the bacon on medium heat until crispy. Transfer to a plate lined with some paper towels and blot the grease off with another paper towel and set aside. Once the bacon has cooled, cut in bit sized pieces8 ounces uncured bacon
- Heat a wok or sauté pan on medium and once that has heated up, add olive oil and once that has heated up, add the onion and salt and sauté for 10 minutes2 tablespoons olive oil, 1 medium purple onion, 1/8 teaspoon salt
- Add mushrooms and garlic and continue sautéing for 3 minutes8 ounces sliced portobello mushrooms, 2 teaspoons garlic paste
- Put the spinach in a large mixing bowl8 ounces baby spinach
- Add the hot onion mixture and balsamic vinegar to the spinach and mix with a spatula until combined1/8 cup balsamic vinegar
- Transfer the spinach to a serving bowl and top with bacon
- Eat, smile, and enjoy.
Would you like to save this recipe?
Don't worry, I promise not to spam you.
Notes
- I use purple onion but if you prefer, you can use either a yellow or Vidalia onion
- I recommend nitrate free and uncured bacon because I feel it is better for you than typical bacon. But use what you like.
- To save time, cook the bacon and veggies at the same time in separate pans. I use a sauté pan for the bacon and a wok for the vegetables.
- I like to serve the finished salad in serving bowl, different from the bowl I’ve used to mix the veggies with the spinach.
- I only crumble as much bacon onto the salad as we can eat because it will soften if it sits in the refrigerator in the leftover salad. Save the rest of the bacon and set aside for the next time you enjoy the salad.
Nutrition
Originally published August 2016.
From lighting up stages with her BA in theater to food journalist, Elaine Benoit's journey is a testament to passion's transformative power. As the CEO of Dishes Delish, she offers a blend of healthy, comforting recipes and exquisitely crafted cocktails. Beyond the kitchen, Elaine voiced her culinary adventures on her podcast, "Dishing," and co-owns Food Blogger Help, extending her expertise to guide budding food bloggers to success. Whether it's for a heartwarming dish or insights into food blogging, Elaine's diverse experiences make her a beacon in the culinary digital landscape.
This salad is a lovely alternative to regular salads and a wonderful way to enjoy fresh spinach! So good.
Thanks so much, Chris!
Going to make this. We eat spinach salads every day and I was looking for different ways to make it.
Thanks so much Pamela! I love this salad and we eat it often. I hope you enjoy it!
I love warm salads like this (I mean, it’s flavored with BACON) and I love that salads like this don’t even need dressing! I’ll make it again, for sure.
Thanks, Shashi!
I love spinach salad and mushroom! I have everything I need to make this recipe! So excited! Can I cook the bacon a day or two before?
Yes, you certainly can, Rika. I’m so glad to hear you’re going to make it. Enjoy.
Such a flavoursome salad! Love the addition of the bacon – adds great flavour, of course! (Love bacon!)
I’m all about the bacon and it goes so well with this salad (and of course everything) 🙂 Thank you for your comment Alexandra!
After eating this, bacon should be a required ingredient in all salads!! Even the leftovers are scrumptious. Thanks Elaine!
Hehe. Thanks Emmeline! And I totally agree. Bacon lovers unite!