Sweet, savory, and absolutely unforgettable. This warm spinach salad is one of those recipes that feels special enough for company but is simple enough for a weeknight dinner.
Sometimes the simplest ingredients come together to make something that feels like it came straight from a restaurant kitchen. This Wilted Spinach Salad with Candied Pepper Bacon is one of those recipes.
Tender spinach, crisp apples, red onion, warm bacon dressing, sweet and peppery candied bacon, and hard-boiled eggs…every bite has the perfect combination of flavors and textures.
It’s a beautiful salad for fall and winter, but I enjoy it any time of year. Whether you’re serving it alongside grilled chicken, steak, or enjoying it as a meal on its own, I think you’re going to love it.
Let’s make it together!
Here’s the recipe: Wilted Spinach Salad with Candied Pepper Bacon
Ingredients
* 8 slices thick-cut bacon
* 6 tablespoons plus 1 teaspoon brown sugar, divided
* 1 teaspoon coarsely ground black pepper
* 2 packages (6 ounces each) fresh baby spinach
* 1 medium Granny Smith apple, cored and cut into bite-sized pieces
* 1/2 cup thinly sliced red onion wedges
* 3 tablespoons apple cider vinegar
* 4 teaspoons Dijon mustard
* 4 hard-cooked eggs, peeled and cut into wedges
Directions
1. Preheat oven to 400°F. Line Stone Bar Pan with parchment paper. Arrange bacon slices in a single layer on bar pan. Top bacon slices evenly with 2 tablespoons plus 1 teaspoon of the brown sugar; sprinkle with black pepper. Bake 22-25 minutes or until crisp; remove bacon from bar pan to parchment paper line plate and cool completely. Reserve 2 tablespoons bacon drippings from bar pan. Cut bacon into 1/2-inch pieces.
2. In large bowl combine spinach, apple and onion. Whisk remaining 4 tablespoons brown sugar, reserved bacon drippings, vinegar and mustard in 1 Qt. microwave safe bowl until well blended. Cover; microwave on HIGH 2 minutes or until bubbly. Pour over spinach mixture; toss to coat. Season with salt and black pepper. Top with egg wedges and bacon pieces; serve immediately.
Why You’ll Love This Salad
- Restaurant-quality presentation
- Sweet, savory, tangy, and smoky flavors
- Perfect for lunch or dinner
- Easy enough for weeknights
- Great for entertaining since much of it can be prepped ahead
Start with Perfect Hard-Boiled Eggs
I love making hard-boiled eggs in the Pampered Chef Deluxe Air Fryer & Oven.
I cook them at 270°F for about 18 minutes, then immediately place them into an ice water bath. The ice water stops the cooking process and makes them much easier to peel later.
Julie’s Egg Peeling Tip
Here’s the trick I’ve used for years:
- Gently tap the egg on your cutting board.
- Slide a spoon between the shell and the egg.
- Let the spoon do the work.
The shell often comes off in one piece, making peeling quick and frustration-free.
The Star of the Show: Candied Pepper Bacon
This bacon completely transforms the salad.
I start with thick-cut bacon, sprinkle it generously with brown sugar, and add a light coating of coarse black pepper.
One little change I make from the original recipe?
I use slightly less pepper than called for. I like the flavor, but too much pepper can become overpowering.
Bake the bacon at 400°F for 22–24 minutes until it’s cooked through but still slightly chewy. Since the brown sugar caramelizes, you don’t want it cooked until it’s overly crisp.
My Favorite Tip
Line your pan with parchment paper.
Normally I don’t bother when baking bacon, but the melted brown sugar becomes really sticky, so parchment paper is a must.
After baking, let the bacon cool on a fresh sheet of parchment—not paper towels. Trust me on this one! Paper towels love to stick to candied bacon, and nobody wants to peel little pieces of paper off their dinner!
Don’t Waste That Bacon Drippings!
Some of the bacon drippings become the secret ingredient in the warm dressing.
The dressing combines:
- Bacon drippings
- Brown sugar
- Apple cider vinegar
- Dijon mustard
Warm everything in the microwave until bubbly, and you’ve got an incredible sweet-and-tangy dressing that gently wilts the spinach.
If you’d rather skip the bacon drippings, olive oil works too. But if you’re making this recipe as written, the bacon fat adds incredible flavor.
Fresh Ingredients Make All the Difference
I love using Granny Smith apples because their tartness balances the sweetness of the dressing and candied bacon.
If you prefer Honeycrisp, Cosmic Crisp, Fuji, or another favorite, they’ll all work beautifully.
Cut the apples into bite-sized pieces and add:
- Fresh baby spinach
- Thinly sliced red onion
- Chopped apple
Quick Onion Tip
If raw red onion feels too strong, simply rinse the slices in a colander under cold water before adding them to the salad.
It softens the sharp bite without losing the flavor.
Pour on the Warm Dressing
This is where the magic happens.
As soon as the warm dressing hits the spinach, the leaves begin to soften and shrink.
The brown sugar mellows the slight bitterness that spinach and red onion can sometimes have, creating a perfectly balanced salad.
If you’re serving guests, wait to add the bacon and eggs until just before serving so everything looks fresh and beautiful.
Finish with the Best Toppings
Top each serving with:
- Chopped candied pepper bacon
- Hard-boiled egg wedges
The combination is colorful, hearty, and absolutely delicious. It really does look like something you’d order at a nice restaurant.
Kitchen Tools I Used
These tools made this recipe especially easy:
- Deluxe Air Fryer & Oven for hard-boiled eggs
- Stone Bar Pan for baking the bacon
- Parchment Paper
- Apple Wedger
- Foundations Knife Collection
- Cooling Rack
- Anniversary Collection Serving Bowls
Julie’s Tips for Success
- Use thick-cut bacon for the best texture.
- Let the candied bacon cool on parchment paper instead of paper towels.
- Don’t overcook the bacon or the brown sugar may burn.
- Warm the dressing just before serving so it wilts the spinach perfectly.
- Prep the eggs, bacon, and dressing ahead of time if you’re serving guests.
Give It a Try!
This salad has become one of my favorites because it’s a little unexpected. The warm dressing, sweet candied bacon, crisp apples, and creamy egg create a combination that’s comforting, satisfying, and just a little bit special.
If you’re looking for a salad that can steal the spotlight instead of sitting quietly on the side of the plate, this is it.
If you make it, I’d love to hear what you think! Did you use Granny Smith apples, or did you choose another variety? Let me know in the comments—I always enjoy hearing how you make these recipes your own.
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