Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Warm Spinach Salad with Bacon, Walnuts & Goat Cheese

Scott Phillips

Servings: four as a first course.



  • 1/4 small red onion, very thinly sliced
  • 3 Tbs. sherry vinegar
  • 4-1/2 oz. thick-cut bacon (about 4 slices), cut into 1/2-inch pieces
  • 3 oz. baby spinach (about 8 cups loosely packed), washed
  • Kosher salt
  • 1-1/2 tsp. chopped fresh mint (optional)
  • Scant 1/4 cup shelled walnuts, toasted and coarsely chopped
  • 2 oz. goat cheese, crumbled
  • Freshly ground black pepper

Nutritional Information

  • Calories (kcal) : 250
  • Fat Calories (kcal): 210
  • Fat (g): 24
  • Saturated Fat (g): 10
  • Polyunsaturated Fat (g): 4
  • Monounsaturated Fat (g): 8
  • Cholesterol (mg): 30
  • Sodium (mg): 440
  • Carbohydrates (g): 3
  • Fiber (g): 1
  • Protein (g): 8


  • In a small bowl, soak the onion slices in the sherry vinegar.
  • In a heavy skillet over medium heat, cook the bacon until crisp, about 7 minutes. With tongs or a slotted spoon, transfer the bacon to a plate that’s lined with paper towels. Crumble when cool.
  • Pour off all but 3 Tbs. fat from the pan. Strain the vinegar from the onions into the pan and stir with a wooden spoon to loosen the browned bits and emulsify the dressing. Put the spinach in a medium bowl and drizzle the warm dressing over it. Toss and season with salt to taste.
  • Divide the spinach among four plates and garnish with the mint, walnuts, onion, and goat cheese. Sprinkle with the crumbled bacon, season with pepper, and serve.


Rate or Review


We haven't received any reviews yet for this recipe.

Have you made it? Tell us what you thought!

Rate this Recipe

Write a Review


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.