Description
A simple, warm spinach salad featuring crispy bacon, toasted pecans, and a tangy-sweet vinaigrette made from bacon grease, apple cider vinegar, and honey. Ready in just 15 minutes.
Ingredients
Scale
- 6–8 ounces baby spinach
- 6–8 strips thick-cut bacon
- 1/2 medium red onion, thinly sliced
- 2 large hard-boiled eggs, chopped (optional)
- 1/2 cup raw pecan halves
- 3 tablespoons apple cider vinegar
- 1–2 tablespoons honey
- 1/2 teaspoon freshly ground black pepper
- Salt to taste
Instructions
- Place bacon strips in a cold large skillet and cook over medium heat for 5-7 minutes, flipping occasionally, until crispy and golden brown.
- Remove bacon to a paper towel-lined plate, leaving the bacon grease in the pan.
- Add pecan halves to the hot bacon grease in the skillet. Toast over medium-low heat for 2-3 minutes, stirring constantly, until fragrant. Remove pecans to a small bowl.
- Pour apple cider vinegar and honey into the hot bacon grease in the skillet. Whisk vigorously until emulsified and honey is dissolved. Stir in black pepper.
- Place baby spinach in a large mixing bowl. Add sliced red onion and chopped hard-boiled eggs (if using).
- Pour the warm vinaigrette over the spinach and toss gently to coat.
- Top with toasted pecans and crumbled bacon. Serve immediately.
Notes
Serve immediately while the dressing is warm to prevent the spinach from becoming too soggy. Do not freeze this salad as the spinach will turn to slime. Leftovers can be stored in the refrigerator for up to 2 days. If using turkey bacon, add a tablespoon of olive oil or butter to the pan to compensate for the lack of fat.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Salad
- Cuisine: American
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 280
- Sugar: 8
- Sodium: 350
- Fat: 22
- Saturated Fat: 6
- Carbohydrates: 12
- Fiber: 3
- Protein: 12
Keywords: spinach salad, warm bacon vinaigrette, toasted pecans, easy salad, quick dinner, healthy salad, bacon dressing