The Spinach Salad Recipe

Prepare bacon

Cook bacon until crisp: either bake on a rimmed sheet at 400°F (200°C) for 12–18 minutes or pan-fry over medium heat, turning, until crisp. Transfer to paper towels to drain, then chop into 1/2-inch pieces.

Hard-boil and crumble eggs

If eggs are not already cooked: place eggs in a saucepan, cover with cold water by 1 inch, bring to a boil, then remove from heat and let sit 10 minutes. Cool in ice water, peel, and roughly chop or crumble into bite-sized pieces.

Slice mushrooms and onion

Wipe mushrooms with a damp towel and slice thinly (about 1/8–1/4 inch). Peel the red onion and slice very thin into half-moons. If you prefer milder onion, soak the slices in cold water for 5 minutes and drain; drain well.

Assemble greens

Place the baby spinach in a large salad bowl. Add sliced mushrooms and red onion on top. Reserve bacon and crumbled eggs to add after dressing is applied so they remain texturally distinct.

Mince the shallot finely (about 1 tbsp). In a small saucepan over low heat, melt the butter. Add the minced shallot and gently cook 1–2 minutes until softened and fragrant but not browned.

Stir in the honey and apple cider vinegar, scraping any browned bits. Whisk in the Dijon mustard, poppy seeds, and sugar until combined.

Remove the pan from heat and slowly whisk in the olive oil until the dressing is glossy and emulsified. Season with salt and pepper. If the dressing seems too thick, whisk in the warm water 1 teaspoon at a time until it reaches a pourable consistency. Taste and adjust seasoning (more honey for sweetness, more vinegar for tang).

Keep the dressing warm but not hot; you want it slightly warm so it wilts the spinach lightly when tossed.

Pour the warm poppy seed dressing over the spinach, mushrooms, and onion. Using tongs, gently toss the salad just until the spinach is lightly wilted and everything is evenly coated (about 20–30 seconds).

Scatter the chopped crispy bacon and crumbled eggs over the top and season with the additional 1/2 tsp black pepper and the 1 tsp granulated sugar (sprinkled over eggs and bacon helps balance flavors). Toss lightly once more just to distribute.

If using, arrange sliced cooked chicken over the top or toss it into the salad to warm slightly from the dressing. Taste and add more salt or pepper if needed.

Serve immediately on chilled plates if desired. Leftover dressing can be stored in the refrigerator for up to 5 days; rewarm gently before using.