Keto Warm Spinach and Bacon Salad

This Keto Warm Spinach and Bacon Salad is a cozy, skillet-made dish that delivers satisfying flavor while staying fully low-carb. Smoky, crisp bacon is cooked until golden, then its drippings are turned into a rich warm vinaigrette with red wine vinegar, Dijon mustard, and olive oil. Fresh baby spinach is gently wilted in the warm dressing so the leaves stay tender, not mushy, soaking up every bit of savory goodness. With plenty of fat, a moderate amount of protein, and minimal net carbs, this salad works beautifully as a complete meal or a hearty side for brunch or dinner.

Course Brunch, Main Course, Salad, Side Dish

Cuisine American

Keyword Bacon, gluten free, keto, low-carb, spinach salad, warm salad

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 320kcal

Equipment

large skillet
Cutting board
Chef's knife
Small mixing bowl
Whisk
Tongs

Ingredients

For the salad

8 ounces baby spinach rinsed and well dried
8 ounces thick-cut bacon cut into 1/2-inch pieces
1/4 cup red onion very thinly sliced
2 tablespoons crumbled goat cheese or feta optional, for serving
2 tablespoons chopped toasted walnuts or pecans optional, for serving

For the warm bacon vinaigrette

3 tablespoons reserved bacon fat from the skillet
2 tablespoons olive oil extra-virgin
3 tablespoons red wine vinegar
2 teaspoons Dijon mustard check for no added sugar
1 clove garlic minced
1/4 teaspoon sea salt plus more to taste
1/4 teaspoon freshly ground black pepper plus more to taste

Instructions

Add the bacon pieces to a large skillet and cook over medium heat, stirring occasionally, until the fat is rendered and the bacon is crisp, 8 to 10 minutes.
Transfer the cooked bacon to a paper towel lined plate with a slotted spoon, leaving the bacon fat in the skillet.
In a small mixing bowl whisk together the reserved bacon fat, olive oil, red wine vinegar, Dijon mustard, minced garlic, sea salt, and black pepper until the vinaigrette is emulsified.
Return the empty skillet to low heat and pour in the warm vinaigrette, heating just until it is steaming but not boiling, about 30 to 60 seconds.
Add the baby spinach and sliced red onion to a large mixing bowl.
Pour the warm vinaigrette over the spinach and onion and toss gently with tongs until the spinach is just starting to wilt and evenly coated.
Fold the crisp bacon into the salad and taste, adjusting salt and pepper if needed.
Divide the warm spinach and bacon salad among four plates and top with goat cheese and toasted nuts if using, serving immediately while still warm.

Notes

To keep this salad strictly keto, choose a Dijon mustard and bacon with no added sugar and avoid sweetened vinegars. Optional toppings like goat cheese and toasted nuts add extra fat and flavor for very little carb impact, but you can omit them to keep the salad dairy-free or nut-free. For additional protein, top each serving with a soft-poached or fried egg right before serving so the warm yolk mingles with the bacon vinaigrette. This salad is best eaten fresh and does not reheat well, so toss only as much spinach as you plan to serve at once.

Nutrition