Joanna Gaines Spinach Salad

This crisp, tender Joanna Gaines Spinach Salad is made with fresh baby spinach, smoky bacon, and a warm vinaigrette, ready in 30 minutes. Pouring the hot dressing over the greens slightly wilts them, allowing the leaves to absorb the tangy mustard and rich drippings. I find it balances the savory toppings with a hint of sweetness perfectly.

What Makes This Version Different

I used to think spinach salads were boring until I tried this warm bacon dressing technique. The rendered bacon fat acts as the oil base, giving the whole bowl a deep, smoky undertone.

My biggest surprise was how the hot liquid transforms the raw red onions, mellowing their sharp bite instantly. I learned to assemble everything just before eating so the spinach does not become fully soggy.

Joanna Gaines Spinach Salad Ingredients

• 10 oz baby spinach, washed and dried
• 6 slices thick-cut bacon, chopped
• 3 large eggs, hard-boiled and sliced
• 1/2 cup red onion, thinly sliced
• 1 cup cremini mushrooms, sliced
• 1/2 cup pecans, roughly chopped
• 1/4 cup apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon maple syrup
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper

How To Make Joanna Gaines Spinach Salad

1. Prep the greens: Place the baby spinach, sliced red onions, and mushrooms in a large mixing bowl.
2. Cook the bacon: Fry the chopped bacon in a skillet over medium heat until crispy, about 8 minutes. Remove the bacon with a slotted spoon, leaving the fat in the pan.
3. Make the dressing: Whisk the apple cider vinegar, Dijon mustard, maple syrup, salt, and pepper directly into the hot bacon fat over low heat for 1 minute.
4. Assemble the salad: Pour the warm dressing immediately over the spinach mixture and toss gently until slightly wilted.
5. Garnish and serve: Top the salad with the cooked bacon, sliced hard-boiled eggs, and chopped pecans before serving immediately.

Recipe Tips

• Dry your spinach: Excess water on the greens will dilute the warm dressing and make the salad watery.
• Whisk off the heat: If your skillet is too hot, the vinegar might splatter and evaporate too quickly.
• Slice onions thin: Thick raw onions can overpower the delicate spinach leaves, so use a mandoline if you have one.

What To Serve With Spinach Salad

This pairs beautifully with roasted chicken or a thick grilled steak for a hearty dinner. You can also serve it alongside a creamy potato soup to balance the sharp, tangy vinaigrette.

How To Store

Store the undressed spinach and toppings in an airtight container in the fridge for up to 3 days. Once tossed with the warm vinaigrette, the salad will become soggy and does not keep well.

FAQs

Can I make the dressing ahead of time?

Yes, you can mix the dressing ingredients and keep them in the fridge. You will need to reheat the mixture in a saucepan before serving to melt the bacon fat.

What can I substitute for pecans?

Sliced almonds or toasted walnuts work perfectly if you do not have pecans. Pumpkin seeds are a great nut-free alternative.

Can I use regular white vinegar?

Apple cider vinegar is best for its subtle sweetness, but white wine vinegar or red wine vinegar will also work in a pinch.

Nutrition

• Calories: 320
• Total Fat: 24g
• Saturated Fat: 6g
• Cholesterol: 105mg
• Sodium: 480mg
• Total Carbohydrate: 14g
• Protein: 12g

Try More Recipes:

• Joanna Gaines Blush Wine Vinaigrette
• Joanna Gaines Shishito Peppers
• Joanna Gaines Chocolate Peanut Butter Pie Recipe

Joanna Gaines Spinach Salad

Recipe by Imen Dridi

Servings

4

servings

Prep time

15

minutes

Cooking time

15

minutes

Total time

30

minutes

Joanna Gaines Spinach Salad combines crisp, tender baby spinach with smoky bacon, sliced mushrooms, and hard-boiled eggs in 30 minutes. Tossed with a warm bacon vinaigrette, this classic side is a simple yet impressive addition to any dinner table.

Ingredients

• 10 oz baby spinach, washed and dried

• 6 slices thick-cut bacon, chopped

• 3 large eggs, hard-boiled and sliced

• 1/2 cup red onion, thinly sliced

• 1 cup cremini mushrooms, sliced

• 1/2 cup pecans, roughly chopped

• 1/4 cup apple cider vinegar

• 1 tablespoon Dijon mustard

• 1 tablespoon maple syrup

• 1/4 teaspoon kosher salt

• 1/4 teaspoon black pepper

Directions

• 1. Prep the greens: Place the baby spinach, sliced red onions, and mushrooms in a large mixing bowl.
• 2. Cook the bacon: Fry the chopped bacon in a skillet over medium heat until crispy, about 8 minutes. Remove the bacon with a slotted spoon, leaving the fat in the pan.
• 3. Make the dressing: Whisk the apple cider vinegar, Dijon mustard, maple syrup, salt, and pepper directly into the hot bacon fat over low heat for 1 minute.
• 4. Assemble the salad: Pour the warm dressing immediately over the spinach mixture and toss gently until slightly wilted.
• 5. Garnish and serve: Top the salad with the cooked bacon, sliced hard-boiled eggs, and chopped pecans before serving immediately.