Our Copycat Panera Spinach and Bacon Salad with Warm Bacon Dressing brings the flavors of a classic restaurant favorite right into your kitchen. This recipe is perfect for busy parents seeking a quick, healthy meal. Learn how to make this salad that's sure to become a staple in your home.
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A warm bacon and spinach salad is a delicious blend of fresh spinach, crispy bacon, hard-boiled eggs, sautéed mushrooms, and red onion, all tossed in a warm, savory bacon dressing. This salad is not only rich in flavor but also packed with nutrients, making it a perfect choice for a healthy meal.
If you like this salad recipe, you may also love our Healthy Cobb Salad Recipe for Meal Prep or our Crispy Buttermilk Chicken Salad with Creamy Buttermilk Dressing.
Why We Love This Recipe
- Flavor: The combination of crispy bacon and fresh spinach is simply irresistible.
- Healthy and Nutritious: Packed with vitamins and protein, this salad is a great option for a nutritious meal.
- Quick and Easy: Perfect for busy weeknights, this salad comes together in just 30 minutes.
- Customizable: Easily adapt this recipe with your favorite ingredients and variations.
Ingredients
- Spinach: Fresh and washed, providing a nutrient-rich base.
- Eggs: Hard-boiled and sliced, adding protein and richness.
- Bacon: Crispy and savory, offering a delicious crunch.
- Mushrooms: Adds an earthy flavor.
- Red Onion: Thinly sliced for a mild, tangy bite.
- Pine Nuts: Toasted for a nutty flavor and added texture.
- Warm Bacon Salad Dressing: Olive oil, red wine vinegar, Dijon mustard, and brown sugar create a warm, tangy, and slightly sweet dressing.
A full ingredient list with exact measurements can be found in the recipe card below.
How to Make Copycat Panera Spinach and Bacon Salad with Warm Bacon Dressing
STEP ONE: Prepare the Eggs
Place the eggs in a saucepan and cover with water. Bring to a boil, then reduce heat and simmer for 10 minutes. Drain, cool in ice water, peel, and slice.
STEP TWO: Prepare the Bacon
In a large skillet, cook the bacon over medium heat until crispy, about 5-7 minutes. Remove and drain on paper towels. Reserve 2 tablespoons of bacon fat in the skillet.
STEP THREE: Sauté the Mushrooms and Onion (Optional)
Add sliced mushrooms and red onion to the skillet with reserved bacon fat. Sauté over medium heat until mushrooms are browned and onions are softened, about 5 minutes. Remove from skillet and set aside.
STEP FOUR: Make the Dressing and Assemble
In the same skillet with reserved bacon fat, add olive oil, red wine vinegar, Dijon mustard, and brown sugar. Whisk over medium heat until well combined and bubbly. Season with salt and pepper to taste.
In a large bowl, combine spinach, sautéed mushrooms, red onion, crumbled bacon, and toasted pine nuts. Pour warm dressing over the salad and toss to combine. Top with sliced eggs.
Substitutions & Variations
- Bacon: Substitute with turkey bacon or a plant-based bacon alternative for a healthier or vegetarian option.
- Red Wine Vinegar: Use apple cider vinegar or balsamic vinegar for a different flavor.
- Pine Nuts: Swap with toasted almonds, walnuts, or sunflower seeds for variety.
Expert Tips for Success
👩🍳Jami's Pro Tips: Want to take this recipe to the next level? Check out my expert tips below for the best flavor, texture, and meal prep hacks!
✔️ DO Dress the salad just before serving to keep the spinach fresh and crisp.
✔️ DO Toast the pine nuts carefully to avoid burning.
✔️ DO Use fresh spinach and high-quality bacon.
Storage
Store any leftover warm bacon and spinach salad in an airtight container in the refrigerator for up to 2 days. This dish is not freezer-friendly.
Recipe FAQs
Yes, you can make the warm bacon dressing in advance. Simply cook the bacon and prepare the dressing, then store it in an airtight container in the refrigerator. When ready to use, reheat the dressing gently on the stove or in the microwave until warm before tossing with the spinach salad.
For a vegetarian version of the spinach salad, you can substitute the bacon with plant-based bacon alternatives. These options provide a similar texture and smoky flavor without the meat.
To prevent the spinach salad from getting soggy when making ahead, store all ingredients separately. Keep the spinach, cooked bacon, mushrooms, red onion, and dressing in separate containers in the refrigerator. Assemble the salad just before serving and toss with the warm dressing to maintain crispness.
Related
- Hearts of Palm Salad
- Soft Boiled Egg and Avocado Salad
- Blackened Shrimp Caesar Salad
- Chopped Greek Salad
- Classic Waldorf Salad
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📖 Recipe
Copycat Panera Spinach and Bacon Salad with Warm Bacon Dressing
Equipment
- Large skillet
- Saucepan
- Mixing Bowl
- Whisk
- Cutting board
- Knife
Ingredients
- 6 cups fresh spinach washed and dried
- 4 large eggs
- 8 slices bacon
- 1 cup mushrooms sliced
- 1 small red onion thinly sliced
- ¼ cup pine nuts
Warm Bacon Dressing
- 2 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon brown sugar
- 2 tablespoons reserved bacon fat
- salt to taste
- pepper to taste
Instructions
- Place the eggs in a saucepan and cover them with water. Bring to a boil, then reduce heat and simmer for 10 minutes. Remove from heat, drain, and cool in ice water. Peel and slice the eggs.
- In a large skillet, cook the bacon over medium heat until crispy, about 5-7 minutes. Remove the bacon from the skillet and place it on a paper towel to drain. Reserve 2 tablespoons of the bacon fat in the skillet.
- Optional Step: Add the sliced mushrooms and red onion to the skillet with the reserved bacon fat. Sauté over medium heat until the mushrooms are browned and the onions are softened, about 5 minutes. Remove from skillet and set aside.
- In a small dry skillet, toast the pine nuts over medium heat until golden brown and fragrant, about 2-3 minutes. Stir frequently to avoid burning.
- In the same skillet with the reserved bacon fat, add olive oil, red wine vinegar, Dijon mustard, and brown sugar. Whisk over medium heat until the dressing begins to bubble and is well combined. Season with salt and pepper to taste.
- In a large bowl, combine the spinach, sautéed mushrooms, red onion, crumbled bacon, and toasted pine nuts. Pour the warm dressing over the salad and toss to combine.
- Divide the salad among four plates. Top each serving with sliced egg. Serve immediately while warm.
Notes
- Bacon: Substitute with turkey bacon or a plant-based bacon alternative for a healthier or vegetarian option.
- Red Wine Vinegar: Use apple cider vinegar or balsamic vinegar for a different flavor.
- Pine Nuts: Swap with toasted almonds, walnuts, or sunflower seeds for variety.
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