This spinach salad with bacon is one of the best spinach salad recipes I’ve made! This simple salad has fresh spinach, crispy bacon, hard boiled eggs and a tangy vinaigrette dressing.
A Better Spinach Salad, With Bacon!
A fresh side salad just makes dinner better, and this spinach salad is one of my favorites. Crispy bacon crumbles add lots of flavor, hard boiled eggs bring satiating protein, and cucumber and mushrooms keep it light and fresh. The tangy dressing ties everything together and is made with just 4 ingredients, plus salt and pepper. There’s nothing boring about this salad!
To make this spinach salad come together extra fast, I like to cook the hard boiled eggs and bacon ahead of time. If you’re looking for more spinach salad recipes, try my Strawberry Spinach Salad and Spinach Salad with Quinoa next.
How to Make Spinach Salad with Bacon
This is an overview of the recipe. Find the full printable recipe with measurements below.
Hard boil the eggs and cook the bacon. Here’s how I make perfect, easy-peel hard boiled eggs. I find it’s easiest to cook the bacon in the oven.
Make the dressing. Whisk together the olive oil, apple cider vinegar, honey, Dijon mustard, salt and pepper.
Assemble the salad. Place the spinach, cucumber and mushrooms in a large bowl. Toss with the dressing. Then add the cooked, crumbled bacon and quartered hard boiled eggs to the salad. I like to toss the spinach and vegetables with the salad dressing before adding the bacon and eggs so that the eggs won’t fall apart in the salad and the bacon stays crispy.
Recipe Variations
Most of the time, I keep this salad super simple and serve it as is. Sometimes I like to play around with the flavors, and these are my top picks for other ingredients to add:
- Thinly sliced red onion goes well with the other flavors in this salad, especially the vinaigrette.
- Diced avocado makes this spinach salad even more filling.
- Toasted walnuts, pecans or sunflower seeds are a great way to add crunch.
- Crumbled feta or goat cheese bring creaminess and complement the tangy dressing.
- If you want to add something sweet, I recommend thinly sliced apple or pear, halved cherry tomatoes, or dried cranberries.
Made this recipe? I’d truly appreciate if you leave a comment and star rating below! Your review will help others who want to try this recipe. Thank you! 💛
Spinach Salad with Bacon
Ingredients
For the salad dressing:
- 3 tablespoons extra virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- ⅛ teaspoon kosher salt
- ⅛ teaspoon black pepper
For the spinach salad
- 8 cups baby spinach
- ½ English cucumber, sliced
- 8 cremini mushrooms, sliced
- 4 slices cooked bacon, crumbled
- 4 hard boiled eggs, quartered
Instructions
- Combine the salad dressing ingredients in a bowl or jar with a lid. Whisk or shake to combine. Set aside.3 tablespoons extra virgin olive oil, 2 tablespoons apple cider vinegar, 1 tablespoon honey, 1 teaspoon Dijon mustard, ⅛ teaspoon kosher salt, ⅛ teaspoon black pepper
- Place spinach, cucumber and mushrooms in a large bowl. Toss with the dressing.8 cups baby spinach, ½ English cucumber, 8 cremini mushrooms
- Add the cooked, crumbled bacon and hard boiled eggs to the salad. Serve immediately.4 slices cooked bacon, 4 hard boiled eggs
Notes
- Make Ahead: You can cook the bacon up to 4 days ahead and hard boil the eggs up to 5 days ahead of time. Refrigerate until ready to use. You may make the salad dressing up to one week ahead of time and refrigerate. The olive oil may cause it to solidify. If this happens let the dressing sit at room temperature for a few minutes and then shake or whisk it until smooth. Combine salad ingredients right before serving.
I originally shared this recipe in January 2019. Post updated March 2026.
Made this last night and loved it. So simple and yet, so full of flavor. Had some nice artisanal bread with it and it made for a filling dinner.
Thank you for trying this recipe and letting me know how you like it, Cindy. That sounds like a perfect dinner!
Made this salad for my daughter-in-law. She loved it and uses the recipe all the time. It’s my favourite too.
Delicious dressing, and so much healthier than our usual store bought dressing.
Thank you for these recipes. I’ve needed these. I can’t wait to make the salads and dressings.