This loaded spinach salad has roasted potatoes, sliced hard boiled eggs, mushrooms, red onion and a scrumptious warm bacon vinaigrette to bring it all together. This beautiful layered salad is perfect as a brunch or dinner side dish.
The weekend was full of pool time, time with family (including a lunch out with my parents), reading, organizing around the house (something I secretly love), and plenty of relaxation. Ah, summer living...
We also had some really good thunderstorms. I love a summer storm.
My kiddos have day camps every day this week, and I'm a little excited to have a quiet house to be able to knock out some work. I mean, I love when they are home, too, but they can be a little distracting. And demanding. 🤣
OK, let’s move on to the food.
Last week I shared this warm bacon vinaigrette that is easy to make with on-hand ingredients in about 15 minutes and will take your salad and vegetables over the top.
It’s SO very scrumptious.
And so I had to share a salad worthy of that amazing dressing, which is how we have arrived at today’s recipe for this loaded spinach salad with bacon vinaigrette.
And when I say loaded, I mean loaded.
This salad has plenty of baby spinach, yes, but then we’re going all out.
We’ve got roasted, browned fingerling potatoes. We’ve got sliced hard-boiled eggs and a little bite from some red onion slices. And we’ve got some sliced mushrooms to bring to the party, too.
And then we have bacon crumbles over top and that warm bacon vinaigrette to drizzle over the whole shebang.
No one is going to have eyes for anything but this salad!
So let’s get fixing.
Now, I’ve got some notes and tips coming up below on how to make this loaded spinach salad. Just tryin’ to be helpful.
If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.
Notes on making loaded spinach salad:
- Spinach: Baby spinach works best here, but regular spinach would be OK, too. You could even swap in a mix of spinach and other greens if you’d like.
- Potatoes: I love the size and flavor of the fingerling potatoes for this salad, but you could also use some small red or white potatoes.
- Eggs: You’ll need some cooked hard-boiled eggs for this recipe. You can make yours on the stove or make Instant Pot hard boiled eggs. (They peel so easily!)
- Red onion: I personally love some red onion, raw, cooked, pickled, however. But if you are sensitive to them or yours is especially pungent, slice the red onion and soak the pieces in cold water for about 5-10 minutes. Then drain the water off and use the slices for your salad.
- Mushrooms: Regular white button mushrooms are perfect, here. You could also try swapping in baby bella mushrooms if you prefer.
Also, I don’t have them listed in the recipe, but walnuts or even candied walnuts would be a great addition to this salad if you have some on hand.
But as you can see, this really is a LOADED salad with the potatoes, eggs and mushrooms to add some serious heft and heartiness.
No wimpy salads here, please!
(If you love salads like this, you might also want to check out this warm chicken, spinach and sweet potato salad that has a very similar bacon vinaigrette dressing.)
As for the bacon vinaigrette that we’re using as a dressing, it’s really easy to throw together.
First, cook the bacon in the skillet to get the grease. While that’s going, you can prep the rest of the ingredients.
Remove the bacon, keeping 2 tablespoons of the grease in the pan, and then briefly sauté the shallot and garlic before adding the rest of the ingredients and stirring it all together really well.
That’s it! It’s ready to use or you can let it hang out on low heat on the stove. You can even make it ahead and let it cool then store it in the refrigerator. It will solidify in the fridge, so just remove it and spoon it into a small skillet to rewarm for a few minutes before using.
And of course, you should definitely crumble all of the reserved bacon from the dressing to use over top of this salad.
You’re going to be diving in for forkful after forkful and trying to get ALL of that delicious goodness in your mouth with each bite.
Mmm, mmm, good.
Last thing… serving it up.
As you can see from the photos here, I arranged the salad in different sections to make it pretty and show off the different ingredients.
That can be a fun look, or you could mix it all together before serving it. You’ll be doing that on your plate anyway.
I’m seriously excited for you to try this salad; I think it’ll knock your socks off.
Oh, and if you do make it, please leave a comment below or tag me on Instagram. I love hearing from you!
For the potatoes:
- 4 oz. small fingerling potatoes, sliced lengthwise
- 1 tablespoon extra-virgin olive oil
- Kosher salt and black pepper
For the salad:
- 1 (6 oz) bag baby spinach
- 1 (8 oz.) container white button mushrooms, sliced
- 3 hard boiled eggs, peeled and sliced
- ½ small red onion, cut into thin slices
For the dressing:
- 5 pieces bacon
- ¼ cup minced shallot
- 4 cloves garlic, minced
- ¼ cup extra-virgin olive oil
- 3 tablespoons balsamic vinegar
- 3 tablespoons honey (or sub maple syrup)
- 3 tablespoons coarse grain mustard (or sub Dijon mustard)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Preheat the oven to 400. Line a baking sheet with parchment paper for easy clean up. Place the sliced fingerling potatoes on the baking sheet. Drizzle with the olive oil and season well with salt and pepper. Spread into an even layer and roast at 400 for 25-30 minutes, until browned and cooked.
- Meanwhile, make the dressing. Place the pieces of bacon in an even layer in a large skillet and cook over medium heat until cooked through and crispy, turning as needed to cook the bacon evenly, about 10 minutes.
- Remove the bacon to a paper towel to drain and cool and set aside, leaving the bacon grease in the skillet. Once cooled, crumble the bacon and reserve to add to the salad.
- Drain all but 2 tablespoons of the bacon grease from the skillet. Add the shallot and garlic to the skillet and cook in the bacon grease for 2-3 minutes. Add the olive oil, vinegar, honey, mustard, salt and pepper to the skillet and whisk well to combine. Reduce heat to low and keep warm until ready to serve.
- Meanwhile, assemble the salad. Place the spinach on a large platter or in a large salad bowl. Add the roasted potatoes, mushrooms, sliced eggs, red onion and reserved crumbled bacon. (You can arrange these in separate piles or mix everything together.)
- Drizzle the warm bacon vinaigrette over the salad, toss gently to combine and serve immediately.
Spinach: Baby spinach works best here, but regular spinach would be OK, too. You could even swap in a mix of spinach and other greens if you’d like.
Potatoes: I love the size and flavor of the fingerling potatoes for this salad, but you could also use some small red or white potatoes.
Eggs: You’ll need some cooked hard-boiled eggs for this recipe. You can make yours on the stove or make Instant Pot hard boiled eggs. (They peel so easily!)
Red onion: I personally love some red onion, raw, cooked, pickled, however. But if you are sensitive to them or yours is especially pungent, slice the red onion and soak the pieces in cold water for about 5-10 minutes. Then drain the water off and use the slices for your salad.
Mushrooms: Regular white button mushrooms are perfect, here. You could also try swapping in baby bella mushrooms if you prefer.
Amount Per Serving: Calories: 192Total Fat: 13gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 77mgSodium: 385mgCarbohydrates: 13gFiber: 1gSugar: 8gProtein: 6g