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.

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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)

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

• Scallop salad
• Cucumber
• Black bean

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!

Originally published August 2016.