Loaded Spinach Salad with Bacon Vinaigrette

Horizontal image of a spinach salad on a large white platter with roasted fingerling potatoes, sliced hard boiled eggs, red onion slices and sliced mushrooms, plus crumbled bacon and a bacon vinaigrette.

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Loaded Spinach Salad with Bacon Vinaigrette

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.

Prep Time10

Cook Time30

Total Time40

Yield: 6 -8 servings

Ingredients

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

Instructions

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.

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Notes

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.

Nutrition

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