The Pioneer Woman’s Spinach Salad with Warm Bacon Dressing is a timeless, comforting classic that never goes out of style. Loaded with crispy bacon, tender spinach, caramelized onions, mushrooms, and perfectly cooked eggs, this salad strikes the ideal balance between hearty and fresh. The warm bacon dressing ties everything together, making it perfect for brunch, lunch, or a cozy dinner side.
Why Everyone Will Love This Recipe
- Features a savory, warm bacon dressing that coats every leaf
- Loaded with crispy bacon, eggs, and vegetables
- Simple ingredients with big, comforting flavor
- Great as a standalone meal or hearty side dish
- A nostalgic recipe that feels both rustic and satisfying
What Is Spinach Salad with Bacon Dressing?
This classic American salad dates back generations and is especially popular in Southern kitchens. Fresh spinach is topped with warm ingredients—bacon, onions, mushrooms—and finished with a hot vinegar-based bacon dressing that gently wilts the greens. The Pioneer Woman’s version stays true to tradition while delivering bold, crave-worthy flavor in every bite.
Cooking Tips
- Use fresh spinach: Dry it well so the dressing clings properly.
- Cook onions slowly to bring out their natural sweetness.
- Don’t overcook the eggs—a slightly creamy yolk adds richness.
- Pour the dressing while hot so it lightly wilts the spinach.
- Peppered bacon adds extra depth, but regular bacon works too.
Frequently Asked Questions
Can I use baby spinach instead of regular spinach?
Yes! Baby spinach works perfectly and has a slightly more tender texture.
What’s the best way to cook the eggs?
Boiling the eggs and letting them sit in hot water ensures fully set whites and creamy yolks without overcooking.
Can I make the dressing ahead of time?
The dressing is best served warm, but you can prepare it ahead and gently reheat it before serving.
Can I add other toppings?
Absolutely. Croutons, blue cheese, or sliced avocado are all delicious additions.
Is this salad served warm or cold?
It’s best served slightly warm, with the hot dressing poured over fresh spinach just before serving.
How to Store
Store leftovers in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate if possible. Reheat the dressing gently before tossing with the salad.
How to Freeze
Freezing is not recommended for this salad. The spinach, eggs, and dressing do not maintain their texture once thawed.
Ingredients
- 3 large eggs
- 7 slices thick-cut peppered bacon
- 1 small red onion, thinly sliced
- 1 (8-oz.) package white button mushrooms, sliced
- 8 oz. baby spinach, washed and dried
- 3 Tbsp red wine vinegar
- 2 tsp sugar
- ½ tsp Dijon mustard
- 1 dash salt
How to Make Pioneer Woman’s Spinach Salad with Bacon Dressing
- Cook the eggs: Place eggs in a pot and cover with water. Bring to a boil, turn off heat, and let sit for 20 minutes. Drain and chill with ice. Peel and slice.
- Cook the bacon until crispy-chewy. Remove to paper towels. Reserve 3 tablespoons bacon grease in a small bowl.
- Heat 2 tablespoons bacon grease in a skillet over medium heat. Add sliced onions and cook slowly until caramelized. Remove and set aside.
- In the same skillet, cook mushrooms until browned and tender. Remove and set aside.
- Chop bacon once cooled.
- Make the warm bacon dressing: In a small saucepan, heat reserved bacon grease with vinegar, sugar, mustard, and salt. Whisk and warm thoroughly.
- Assemble the salad: Add spinach to a large bowl. Top with onions, mushrooms, and bacon. Pour warm dressing over and toss gently.
- Finish with eggs arranged on top. Serve immediately.
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