This easy wilted spinach salad recipe was a HUGE hit with my entire family. It was great to see my kids want seconds–especially when it comes to spinach! This delicious spinach salad was fun & easy to make and paired nicely with a juicy steak, roasted tomatoes, and some crusty bread.

Wilted Spinach Salad

Dressing Ingredients:

5 slices pancetta, cooked (oil reserved), crumbled
2 tbsp vegetable oil
1 small shallot, sliced thinly
2 tbsp apple cider vinegar
1 tbsp soy sauce
½ tsp white sugar
Sea salt and freshly cracked black pepper, to taste

Salad Ingredients:

4 cups of fresh baby spinach, washed
½ cup button mushrooms, sliced thinly
¼ yellow or red onion, sliced thinly (Side Note: If the onion is too strong, soak the slices in ice water for 10 minutes, then drain)
1-2 tbsp dried cranberries, to taste
2 hard-boiled eggs, chopped

How to Make a Wilted Spinach Salad

Cook the pancetta in a large skillet over medium heat. Remove the pancetta to a paper towel to drain, then crumble.

Make the salad dressing by adding olive oil to the remaining oil from the pancetta (there won’t be much there, but it adds great flavor). Add shallots and cook, stirring frequently, for 1-2 minutes.

Add vinegar, soy sauce, sugar, sea salt, and freshly cracked black pepper to taste.

To finish the salad, once you taste the dressing & season accordingly, add spinach, mushrooms, onion, cranberries, and bacon crumbles to the pan with the dressing & toss over low heat until completely coated.

Remove the salad to a serving bowl and top with chopped egg.

Serve immediately and enjoy.

Wilted Spinach Salad

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Prep Time: 10

Cook Time: 10

Total Time: 20

Course: Salad

Cuisine: American

Servings:

Author: Pam - For the Love of Cooking

Equipment

Large skillet

Ingredients

Dressing Ingredients:

5 slices pancetta cooked (oil reserved), crumbled
2 tbsp vegetable oil
1 small shallot sliced thinly
2 tbsp apple cider vinegar
1 tbsp soy sauce
½ tsp white sugar
Sea salt and freshly cracked black pepper to taste

Salad Ingredients:

4 cups of fresh baby spinach washed
½ cup button mushrooms sliced thinly
¼ yellow or red onion sliced thinly (Side Note: If the onion is too strong, soak the slices in ice water for 10 minutes, then drain)
1-2 tbsp dried cranberries to taste
2 hard-boiled eggs chopped

Instructions

Cook the pancetta in a large skillet over medium heat, until crisp and browned. Remove the pancetta to a paper towel to drain, then crumble.
Make the salad dressing by adding olive oil to the remaining oil from the pancetta (there won't be much there, but it adds great flavor). Add shallots and cook, stirring frequently, for 1-2 minutes.
Add vinegar, soy sauce, sugar, sea salt, and freshly cracked black pepper to taste.
To finish the salad, once you taste the dressing & season accordingly, add spinach, mushrooms, onion, cranberries, and bacon crumbles to the pan with the dressing & toss over low heat until completely coated.
Remove the salad to a serving bowl and top with chopped egg.
Serve immediately and enjoy.