Spinach Broccoli Salad with Bacon

5 from 3 reviews


  • 56 ounces fresh spinach, washed and dried
  • 4 slices bacon
  • 1/2 cup diced onion
  • 2 cups small broccoli florets
  • Olive oil
  • 2 tablespoons vinegar (sherry, red wine, or cider vinegar)
  • 2 teaspoons maple syrup
  • Black pepper


  1. Tear the spinach into bite-sized pieces and set aside in a large salad bowl.
  2. Chop the bacon and cook in a skillet over medium heat, stirring frequently, for about 10 minutes or until the pieces are very crisp and browned.
  3. Remove the bacon bits and set aside.
  4. Saute the onion in the fat for about 5 minutes until softened and translucent.
  5. Add the broccoli and cook another 2-3 minutes or just until it’s bright green but still crisp.
  6. Scrape all the vegetables to the side of the pan and tilt it to see how much fat you have. Add olive oil as needed to make about 2 tablespoons of fat.
  7. Then add the vinegar and maple syrup and stir quickly to get all the browned bacon bits off the skillet.
  8. Pour the hot dressing over the spinach and toss well to coat everything and wilt the spinach.
  9. Sprinkle bacon over the top and serve.


Fresh cherry tomatoes, diced red bell pepper, and sliced mushrooms would also be good in this salad.


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