Easy Strawberry Spinach Salad with Hot Bacon Dressing

If you ask me, salads with warm dressings are a game-changer.

This fresh combination of sweet strawberries and crisp spinach gets dressed up with a hot bacon dressing that’ll make you rethink how a salad should taste. The warm, smoky dressing wilts the greens just slightly, while the strawberries add a burst of sweetness.

The star here is definitely that bacon dressing – it’s made right in the same pan where you cook the bacon, picking up all those good flavors. A little tang from vinegar cuts through the richness just right.

It’s the kind of salad that works as a light lunch or alongside dinner, and it always gets people asking for the recipe.

What Kind of Spinach Should I Use?

Baby spinach is the ideal choice for this salad, though regular spinach leaves will work in a pinch if you tear them into smaller, bite-sized pieces. The tender, young baby spinach leaves have a milder flavor and more delicate texture than their mature counterparts, making them perfect for fresh salads. When shopping, look for bright green leaves that are crisp and fresh – avoid any that are wilted, yellowing, or slimy. A quick tip: even if the package says “pre-washed,” it’s still a good idea to give your spinach a rinse and spin it dry thoroughly, as any excess water will prevent the dressing from coating the leaves properly.

Options for Substitutions

This salad is pretty flexible and you can make several swaps based on what you have in your kitchen:

• Bacon: While the bacon adds amazing flavor, you could use turkey bacon for a lighter option. For a vegetarian version, try using smoky tamari-roasted almonds or mushrooms sautéed with smoked paprika.
• Red onion: Feel free to swap with shallots or sweet white onion. Green onions work too, though you might want to use a bit less since their flavor can be stronger.
• Red wine vinegar: Balsamic vinegar or apple cider vinegar make good substitutes here. If using balsamic, you might want to reduce the honey a bit since it’s naturally sweeter.
• Goat cheese: Not a fan of goat cheese? Try feta, blue cheese, or even fresh mozzarella pearls. For a dairy-free option, diced avocado adds nice creaminess.
• Baby spinach: You can use mixed salad greens, arugula, or even butter lettuce instead. Each will give the salad a slightly different taste and texture.
• Strawberries: When strawberries aren’t in season, try using pears, apples, or mandarin oranges. Just make sure the fruit is ripe but firm.

Watch Out for These Mistakes While Cooking

The success of this salad heavily depends on the bacon dressing temperature – serving it completely cold will cause the bacon fat to solidify and become grainy, while too hot can wilt your spinach leaves instantly. The perfect approach is to make the dressing and serve it while still warm (not hot) over your salad ingredients. Another common mistake is not drying your spinach leaves thoroughly after washing, as excess water will dilute the dressing and prevent it from coating the leaves properly – use a salad spinner or pat the leaves gently with paper towels. To keep your strawberries from becoming mushy, avoid slicing them too far in advance, and wait to add the goat cheese until just before serving so it maintains its creamy texture rather than melting from the warm dressing. When cooking the bacon, take care not to burn it – cook over medium heat until just crispy, as burnt bacon will make your dressing bitter.

What to Serve With Strawberry Spinach Salad?

This fresh and flavorful salad works great as a side dish, but you can easily turn it into a complete meal with a few simple additions. For a light lunch, serve it alongside a cup of creamy potato soup or a half sandwich – I’m partial to turkey and avocado on whole grain bread. If you’re planning this for dinner, it pairs really nicely with grilled chicken breast or pan-seared salmon, which complement the sweet-savory combo of the bacon dressing and strawberries. For a vegetarian option, try adding some quinoa or chickpeas right to the salad, along with some crusty bread on the side to soak up any extra dressing.

Storage Instructions

Prep Ahead: If you want to get a head start, cook the bacon and make the dressing up to 2 days before serving. Keep the dressing in a jar in the fridge – just give it a good shake before using since it naturally separates. You can also wash and dry your spinach and store it with a paper towel in a sealed container.

Keep Components Separate: For the freshest salad, store all prepped ingredients separately in the fridge. Keep your cooked bacon in an airtight container, sliced strawberries in another, and spinach in a bag with a paper towel to absorb excess moisture. This way, everything stays fresh and crisp until you’re ready to toss it all together.

Serve: This salad is best assembled right before eating. If you have leftovers already dressed, they’ll only keep for a few hours before the spinach starts to wilt. The bacon dressing can be gently warmed in the microwave for 10-15 seconds if it solidifies in the fridge.

Preparation Time	10-15 minutes
Cooking Time	10-15 minutes
Total Time	20-30 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 600-700
• Protein: 20-25 g
• Fat: 50-60 g
• Carbohydrates: 30-35 g

Ingredients

• 6 slices thick bacon, cut into 1-inch pieces
• 1/2 cup finely diced red onion
• 1/4 cup red wine vinegar
• 2 teaspoons honey
• 1/2 teaspoon dijon mustard
• 1/4 cup extra virgin olive oil
• 4 cups rinsed and dried baby spinach
• 8-10 large fresh strawberries, sliced
• 4 ounces crumbled goat cheese
• Salt and black pepper, to taste

Step 1: Cook the Bacon

Place bacon in a large skillet set over medium heat.

Cook the bacon by stirring it frequently until it becomes crispy, which should take about 5-8 minutes.

Once cooked, use a slotted spatula to transfer the bacon to a plate lined with paper towels, ensuring you leave the bacon grease in the skillet.

Step 2: Sauté the Red Onion

Add the red onion to the bacon grease in the skillet.

Cook the onions over medium heat, stirring occasionally, until they become soft, approximately 4-5 minutes.

The bacon grease will infuse the onions with flavor as they cook.

Step 3: Prepare the Bacon Dressing

Into the skillet with the softened onions, pour red wine, honey, and Dijon mustard.

Season the mixture with salt and black pepper to taste.

Stir everything together to combine well.

Continue cooking and stirring the mixture constantly until it is thoroughly combined and heated through, which should take about 1 minute.

Step 4: Combine Bacon and Olive Oil

Remove the skillet from the heat.

Add the cooked bacon back into the skillet along with the extra virgin olive oil.

Stir to combine everything together, making sure that the bacon is well coated in the dressing.

Step 5: Assemble the Salad

In a large mixing bowl, place the baby spinach, sliced strawberries, and crumbled goat cheese.

Pour the hot bacon dressing over the salad ingredients and toss everything together to ensure even coating.

Serve the salad immediately while the dressing is still warm for the best flavor.