Wilted Spinach Salad with Hot Bacon Dressing, Strawberries & Goat Cheese
If you think spinach salad is boring, this recipe is about to change your entire outlook.
Crispy thick-cut bacon, fresh strawberries, crumbled goat cheese, and a hot bacon dressing so good you’ll want to put it on everything. Then it’s all tossed together into a salad that’s somehow both elegant and completely unfussy.
The hot dressing is the real star here. Red wine vinegar, honey, Dijon, and bacon fat come together in the same skillet you cooked the bacon in, which means less cleanup and more flavor. Pour it over the spinach while it’s still hot and watch it do its thing – just enough wilt to soften the leaves without turning them to mush.
This one goes from stovetop to table in about 35 minutes and looks like something you’d order at a nice restaurant. Serve it as a starter, a side, or pile on some grilled chicken and call it dinner.
WHY YOU’LL LOVE THIS RECIPE
- Hot bacon dressing is a game changer — warm, tangy, and slightly sweet, it wilts the spinach just enough
- Ready in 35 minutes — fancy looking, weeknight friendly
- Strawberries and goat cheese — the combination that makes this salad genuinely different from every other spinach salad out there
- One skillet dressing — everything comes together in the bacon pan, which means maximum flavor and minimum dishes
- Easily made into a main — add grilled chicken or salmon and dinner is done
SHOP THIS RECIPE
- Large skillet — you need enough room for the bacon and dressing without crowding
- Slotted spatula — essential for transferring the bacon while leaving the grease behind
- Large mixing bowl — big enough to toss the salad without everything ending up on the counter
- Salad serving platter or chilled plates — chilled plates slow the wilt and keep the salad looking gorgeous longer
Wilted Spinach Salad with Hot Bacon Dressing, Strawberries & Goat Cheese
Ingredients
Method
- Turn on your ventilation fan before you start. You’ll thank yourself when you add the vinegar.
- Add bacon to a large skillet over medium heat. Cook, stirring frequently, until crispy, approximately 10 minutes. Transfer to a paper towel-lined plate with a slotted spatula and blot off excess grease. Set aside.
- Carefully drain and discard all but one tablespoon of bacon grease from the skillet. If cooking over a flame, wipe any drips with a thick damp cloth to prevent flare-ups. Return skillet to heat.
- Add the diced red onion and cook, stirring occasionally, until softened, approximately 4-5 minutes.
- Add the red wine vinegar, honey, and Dijon mustard. Season with salt and pepper and stir to combine. Cook, stirring constantly, until thoroughly combined and heated through, approximately 2 minutes.
- Reduce heat to low. Stir the cooked bacon and olive oil into the skillet until combined. Keep warm on low heat while you prepare the salad.
- Add the baby spinach, sliced strawberries, and crumbled goat cheese to a large mixing bowl. Pour the hot bacon dressing over the top and toss to combine.
- Transfer to a large serving platter or individual chilled plates and serve immediately.
TIPS & VARIATIONS:
- Turn on the vent. Seriously — adding red wine vinegar to a hot skillet creates fumes that will clear the room. Your ventilation fan is not optional here.
- Dry your spinach thoroughly. Wet spinach will dilute the dressing and make the whole salad watery. Pat it dry or use a salad spinner.
- Serve immediately. This salad waits for no one. The hot dressing wilts the spinach fast. Have everything ready before you pour.
- Swap the cheese. Not a goat cheese person? Feta works beautifully, or try blue cheese for a bolder flavor.
- Add a protein. Grilled chicken, salmon, or shrimp turn this into a complete meal.
- No strawberries? Sliced peaches or mandarin oranges are excellent substitutes when strawberries aren’t in season.
- Make the dressing ahead. The hot bacon dressing can be made up to 2 days ahead and reheated gently before serving.
SERVING SUGGESTIONS
Serve this salad immediately after tossing. The hot dressing wilts the spinach fast and it’s at its best right out of the bowl. Pair it with grilled chicken or our Lemony Grilled Greek Chicken Skewers for a complete meal, or serve it as a starter before something simple like roasted salmon or a good steak. Chilled plates are a nice touch if you’re serving guests. They slow the wilt slightly and keep things looking gorgeous a little longer.
STORAGE
This salad is best eaten immediately and doesn’t store well once dressed. The hot dressing wilts the spinach and it won’t recover. If you’re making it ahead, keep the dressing separate and warm it gently before serving. Undressed salad components can be prepped a few hours ahead and stored separately in the fridge.
Frequently Asked Questions
Can I make the hot bacon dressing ahead of time?
Yes! Make it up to 2 days ahead and store in an airtight container in the fridge. Reheat gently in a small saucepan over low heat before serving.
Why do I need to turn on the ventilation fan?
Red wine vinegar hitting a hot skillet creates strong fumes that can be overwhelming — and irritating to your eyes and throat. A quick flip of the vent switch before you add the vinegar makes the whole experience much more pleasant.
Can I use regular bacon instead of thick-cut?
You can, but thick-cut bacon holds up better in the salad and gives you more substantial pieces. Regular bacon works in a pinch but will crisp up faster so watch it closely.
Can I use a different vinegar?
Red wine vinegar is ideal here for its flavor balance, but apple cider vinegar works as a substitute if that’s what you have.
Is this salad served warm or cold?
Both, technically. The dressing is hot, the salad ingredients are cold, and together they meet somewhere in the middle. Serve immediately for the best experience.
WHY THIS RECIPE WORKS:
Hot bacon dressing is a classic for a reason. The rendered bacon fat carries the flavor of everything it touches, and when you build the dressing right in the same pan, you capture every bit of that richness. The red wine vinegar cuts through the fat with sharpness, the honey softens the edges, and the Dijon ties it all together into something greater than the sum of its parts. Pouring it hot over cold spinach is the move. Just enough heat to wilt without cooking, leaving you with leaves that are tender but still have body.
The strawberries add sweetness and a pop of color, the goat cheese adds creaminess and tang, and the bacon adds everything bacon always adds. It’s a fully composed salad that hits every note.
Other Fresh & Seasonal Recipes You’ll Love
- Wedge Salad with Blue Cheese Dressing – A steakhouse classic made at home. Crisp iceberg, creamy blue cheese dressing, and all the toppings. Simple, satisfying, and always a crowd pleaser.
- Green Bean Salad with Tomatoes & Feta – Fresh, bright, and endlessly versatile. This green bean salad is the side dish that goes with absolutely everything on the table.
- Niçoise Salad with Seared Ahi Tuna – Elegant, filling, and packed with flavor. This French classic with seared ahi tuna is a full meal that looks like something from a nice bistro.
- Lemony Grilled Greek Chicken Skewers (pictured) – Bright lemon, fresh herbs, and perfectly charred chicken. These skewers are the protein this salad was made to be served alongside.
