Preparation Time: 20 minutes
Cooking Time: 15 minutes
Assembly Time: 5 minutes
Total Time: 40 minutes
Ingredients
For the Salad
- 8 cups fresh baby spinach
- 2 cups fresh strawberries, sliced
- 8 slices thick-cut bacon
- ½ cup sliced red onion
- ½ cup toasted pecans
- ½ cup crumbled feta cheese or goat cheese
- 2 hard-boiled eggs, sliced (optional)
For the Hot Bacon Dressing
- 3 tablespoons reserved bacon drippings
- 3 tablespoons apple cider vinegar
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- 1 teaspoon granulated sugar
- ¼ teaspoon garlic powder
- ¼ teaspoon black pepper
- Pinch of salt
Equipment Needed
- Large skillet
- Mixing bowl
- Salad bowl
- Small whisk
- Paper towels
- Measuring cups and spoons
- Knife and cutting board
Instructions
Step 1: Cook the Bacon
Place the bacon in a large skillet over medium heat.
Cook for 8–10 minutes, turning occasionally, until crispy and golden brown.
Transfer the bacon to a paper towel-lined plate.
Reserve about 3 tablespoons of bacon drippings in the skillet.
Once cooled, crumble the bacon into bite-sized pieces.
Step 2: Toast the Pecans
If your pecans are not already toasted, place them in a dry skillet over medium heat.
Toast for 3–4 minutes while stirring frequently.
Remove from heat and allow them to cool.
Step 3: Prepare the Vegetables
Wash and thoroughly dry the spinach.
Hull and slice the strawberries.
Thinly slice the red onion.
If using eggs, peel and slice the hard-boiled eggs.
Place everything into a large serving bowl.
Step 4: Make the Hot Bacon Dressing
Return the skillet with the reserved bacon drippings to medium-low heat.
Whisk together:
- Apple cider vinegar
- Honey
- Dijon mustard
- Sugar
- Garlic powder
- Salt
- Black pepper
Cook for about 2–3 minutes while whisking constantly until the dressing becomes smooth and slightly thickened.
Do not allow the dressing to boil vigorously.
Step 5: Assemble the Salad
Add the toasted pecans, crumbled bacon, and cheese to the spinach mixture.
Pour the warm bacon dressing evenly over the salad.
Gently toss until every ingredient is lightly coated.
The warm dressing slightly softens the spinach while keeping it fresh and vibrant.
Serve immediately for the best flavor and texture.
Recipe Intensity
- Preparation Intensity: Easy
- Cooking Intensity: Low
- Skill Level: Beginner Friendly
- Flavor Intensity: Rich and Savory
- Sweetness Level: Mild to Medium
- Texture: Crisp, Crunchy, Creamy, and Warm
- Overall Effort: Simple Weeknight Recipe
Helpful Tips
- Use fresh baby spinach for the most tender texture.
- Choose ripe strawberries that are bright red and naturally sweet.
- Cook the bacon until very crisp so it stays crunchy in the salad.
- Toasting the pecans enhances their flavor significantly.
- Add the warm dressing just before serving to prevent the spinach from becoming overly wilted.
- Goat cheese can be substituted for feta if you prefer a creamier texture.
- Candied pecans can be used for a sweeter variation.
- Add grilled chicken for a complete meal with extra protein.
Storage Instructions
This salad is best enjoyed immediately after tossing with the warm dressing.
If preparing ahead:
- Store the spinach, strawberries, onions, cheese, bacon, and pecans separately.
- Refrigerate each ingredient in airtight containers for up to 2 days.
- Prepare the dressing fresh and warm it just before serving.
- Assemble everything immediately before eating for maximum freshness.
Serving Suggestions
This salad pairs beautifully with:
- Grilled chicken breast
- Roast turkey
- Grilled salmon
- Garlic bread
- Soup
- Quiche
- Herb-roasted potatoes
- Fresh fruit platter
It also works well as a light lunch or an elegant side dish for family dinners, picnics, brunches, and holiday gatherings.
Nutrition Information (Per Serving)
- Calories: 325
- Protein: 11 g
- Total Fat: 23 g
- Saturated Fat: 7 g
- Cholesterol: 55 mg
- Carbohydrates: 19 g
- Dietary Fiber: 4 g
- Sugars: 13 g
- Sodium: 510 mg
- Potassium: 560 mg
- Calcium: 14% Daily Value
- Iron: 15% Daily Value
- Vitamin A: 95% Daily Value
- Vitamin C: 70% Daily Value