This Mushroom Bacon Spinach Salad is a warm, satisfying dish that balances earthy mushrooms, crispy bacon, and tender spinach in a tangy balsamic dressing.
Packed with fiber, plant-based protein from mushrooms, and healthy fats from olive oil, it’s low in carbs and naturally nutrient-dense.
Quick and easy to prepare, it’s perfect for weekday dinners or meal prep.
Mushroom Spinach Salad
Equipment
- Large serving bowl (1)
- Large skillet – 1
- Medium saucepan (1)
- Knife (1)
- Cutting board (1)
- Measuring Spoons (set)
Ingredients
For the salad:
- 200 g spinach tough stems removed and coarsely chopped (approx. 8 handfuls)
- 2 tablespoons extra-virgin olive oil divided
- 50 g smoked bacon diced
- 250 g mixed mushrooms shiitake, king oyster, oyster, cremini, sliced
- Sea salt to taste
- Freshly ground black pepper to taste
For the dressing:
- 4 tablespoons extra-virgin olive oil
- 3 tablespoons balsamic vinegar
- 3 tablespoons dry red wine
- 1 shallot finely chopped
Instructions
- Prepare the Spinach: Begin by washing the spinach thoroughly under cold running water to remove any grit or dirt. Shake off excess water and gently pat the leaves dry using a clean kitchen towel or a salad spinner. Remove any tough stems, then coarsely chop the leaves into bite-sized pieces. Transfer the prepared spinach to a large serving bowl and set aside—it will be the base of your salad.
- Cook the Bacon: Heat 1 tablespoon of extra-virgin olive oil in a large skillet over medium heat.Once the oil is shimmering, add the diced smoked bacon. Stir the bacon occasionally with a wooden spoon to ensure even cooking. Allow it to cook for 6–7 minutes, or until the pieces are golden brown, slightly crispy, and release their flavorful fat. Keep an eye on the bacon to prevent burning, adjusting the heat if necessary.
- Sauté the Mushrooms: After the bacon is nearly crisp, add the sliced mixed mushrooms directly into the same skillet. Sprinkle lightly with sea salt and freshly ground black pepper. Stir to combine with the bacon and rendered fat. Allow the mushrooms to cook for 5–7 minutes, stirring occasionally, until they are tender, lightly browned, and fragrant. The mushrooms will soak up the bacon flavor, creating a rich, earthy taste.
- Prepare the Balsamic Dressing: While the mushrooms are cooking, place a medium saucepan on the stove over medium-low heat. Add 4 tablespoons of extra-virgin olive oil, 3 tablespoons of balsamic vinegar, 3 tablespoons of dry red wine, and the finely chopped shallot. Gently heat the mixture, stirring occasionally, until it reaches a gentle simmer. The shallots will soften, and the liquids will meld into a warm, aromatic vinaigrette. Taste and season with a pinch of salt and a few grinds of black pepper as desired.
- Toss Spinach with Dressing: Immediately pour the warm balsamic dressing over the prepared spinach in the large serving bowl. Using tongs or two large spoons, gently toss the spinach with the dressing, ensuring every leaf is coated with the flavorful vinaigrette.The warmth of the dressing will slightly wilt the spinach, giving it a tender texture while retaining its vibrant green color.
- Combine with Bacon and Mushrooms: Once the mushrooms and bacon are ready, carefully transfer the mixture to the bowl with the dressed spinach. Gently toss all the ingredients together, making sure the mushrooms, bacon, and spinach are evenly combined. The heat from the bacon and mushrooms will keep the salad warm and enhance the overall flavor.
- Serve Immediately: Serve the Mushroom Bacon Spinach Salad immediately while still warm. For presentation, consider placing the salad in a shallow bowl so the ingredients are evenly displayed. This salad pairs beautifully with grilled chicken or fish, or it can be enjoyed as a satisfying vegetarian-friendly main if you omit the bacon.
- Optional Touches: For added texture and flavor, consider sprinkling some toasted nuts, shaved Parmesan, or a few fresh herbs like parsley or chives on top just before serving. These small touches can elevate the dish while keeping the preparation simple and quick.
Notes
- Use a mix of mushrooms (shiitake, cremini, oyster, king oyster) for a richer flavor and varied texture.
- Wilted spinach works best with warm vinaigrette; avoid overdressing cold spinach as it may become soggy.
- Adjust the bacon amount to taste, or swap with turkey bacon for a lighter version.
- Make the balsamic dressing ahead and gently reheat before tossing to save time.
- Serve immediately after tossing to enjoy the salad at its peak warmth and freshness.
Chef’s Secrets For Perfect Flavor
To elevate this salad, pay attention to the cooking order.
Crisp the bacon first so the rendered fat infuses the mushrooms, creating a deep, savory base.
Use a variety of mushrooms—each adds a unique texture and earthy flavor.
When preparing the dressing, warm it gently to release the shallots’ sweetness and meld the flavors fully without cooking off the balsamic vinegar.
Finally, toss the spinach quickly but thoroughly to coat every leaf in the warm vinaigrette, giving it a delicate wilt and maximum flavor absorption.
Serving Suggestions To Impress Guests
This Mushroom Bacon Spinach Salad works beautifully as a main dish or side.
Serve alongside grilled chicken, seared salmon, or roasted pork for a balanced, nutrient-rich meal.
For brunch, pair it with poached eggs and crusty whole-grain toast.
Sprinkle toasted walnuts or pine nuts and freshly shaved Parmesan for extra texture and flavor.
Drizzle with a little extra balsamic glaze before serving for an elegant presentation that’s sure to impress.
Storage Tips For Freshness Longevity
This salad is best enjoyed immediately, but leftovers can be stored carefully.
Separate the spinach from the bacon-mushroom mixture and dressing, keeping each component in airtight containers in the refrigerator for up to 2 days.
Reheat the bacon and mushrooms gently in a skillet, then toss with fresh spinach and warmed dressing before serving.
Avoid storing the fully dressed salad as it may wilt excessively and lose its texture
Frequently Asked Questions
1. Can I make this salad vegetarian?
Yes! Simply replace bacon with crispy smoked tempeh, coconut bacon, or sautéed nuts for a vegetarian-friendly version while maintaining the rich, savory flavor.
2. Can I use baby spinach instead of regular spinach?
Absolutely. Baby spinach is more tender and will wilt faster, so toss it carefully with the warm dressing to avoid overcooking.
3. Can I prepare this salad ahead of time?
You can prep the mushrooms, bacon, and dressing in advance, but it’s best to combine with the spinach just before serving to preserve freshness and texture.
4. How can I make the salad low-carb or keto-friendly?
This salad is already low in carbs, but you can enhance its keto profile by adding extra olive oil, avocado slices, or a sprinkle of high-fat cheese while keeping the carb count minimal.
5. Can I freeze leftovers?
Freezing is not recommended because spinach and the dressing will become watery and lose texture. It’s better to store in the refrigerator and consume within 2 days for optimal taste and quality.
