Recipe

Rustic Spinach Salad Recipe

Baby spinach, crispy pancetta, toasted nuts, and a warm bacon vinaigrette that turns this “simple salad” into a full-on main-character moment.

By Matt Campbell

•

4.8

A rustic spinach salad in a ceramic bowl with crispy pancetta, toasted nuts, shaved Parmesan, and a warm bacon vinaigrette

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If you have ever looked at a bag of spinach and thought, “Be honest, are we doing a salad or are we doing sadness,” this one’s for you. This rustic spinach salad is decadent in the way the best comfort food is: crisp edges from pancetta, a warm, tangy-sweet vinaigrette that lightly wilts the spinach, and enough salty crunch to make every bite feel intentional.

It is weeknight-friendly, but it eats like something you would order at a cozy bistro. You can serve it as a starter, pile it next to roast chicken, or add a jammy egg and call it dinner. The whole vibe is relaxed, a little messy, and extremely rewarding.

Hands tossing baby spinach with warm vinaigrette in a large mixing bowl

Why It Works

Warm vinaigrette, big flavor. Rendering the pancetta gives you seasoned fat for the dressing, plus crispy bits for topping.
Bonus depth from the skillet. Deglazing the browned bits into the dressing adds that cozy, bistro-level flavor.
Perfect texture contrast. Tender spinach, crunchy nuts, creamy cheese, and crisp pancetta all in one bowl.
It “lightly wilts” on purpose. The warm dressing softens the spinach just enough to feel cozy, not soggy.
Easy to customize. Swap nuts, add fruit, or make it vegetarian without losing that indulgent feeling.

Pairs Well With

Storage Tips

This salad is best right after tossing since the warm vinaigrette will keep wilting the spinach over time. That said, you have options.

Best way: store components separately

Spinach: Keep dry in a sealed container with a paper towel. Use within 2 to 3 days.
Crispy pancetta: Refrigerate in a small container up to 4 days. Re-crisp in a dry skillet for 30 to 60 seconds.
Dressing: Store in a jar up to 5 days. Warm it gently (10 to 15 seconds in the microwave or a quick swirl in a small pan) and shake before using.

If it is already dressed

Refrigerate and eat within 24 hours. It will be softer, but still tasty. I like it tucked into a wrap with leftover chicken.

Common Questions

Can I make this salad vegetarian?

Yes. Skip the pancetta and use 3 tablespoons olive oil for the dressing. Add a pinch of smoked paprika and an extra teaspoon of Dijon to keep that savory, punchy vibe.

Will warm dressing make the spinach soggy?

Not if you do it right. The goal is warm, not scorching. Let the dressing cool for about 1 minute off the heat, then toss quickly and serve immediately.

What is the best substitute for pancetta?

Thick-cut bacon works great. You can also use diced prosciutto, but keep the heat low and watch it like a hawk. It goes from crisp to bitter fast, and you may need a small drizzle of olive oil since it is lean.

Can I use regular (mature) spinach instead of baby spinach?

You can, but it is a bit tougher. If using mature spinach, remove thick stems and consider giving it a rough chop so it is easier to eat.

How do I add more protein without changing the vibe?

Top with sliced grilled chicken, steak, or a soft-boiled egg. Goat cheese also adds a creamy “main dish” feel even without meat.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large skillet
Mixing bowl (big enough to toss without spinach going airborne)
Whisk
Measuring spoons and cups
Slotted spoon (optional, for transferring pancetta)
Microplane or vegetable peeler (for shaving Parmesan)

I love salads that do not pretend to be well-behaved. This one started as my “I need something green” side dish and turned into the salad I make when I want dinner to feel like a reward. The first time I poured warm vinaigrette over spinach and watched it gently relax, I was sold. Add crispy pancetta and a little cheese snow on top, and suddenly it is not just a salad. It is a plan.

Rustic Spinach Salad Recipe

(4.8 Reviews)

Prep Time 15 mins

Cook Time 10 mins

Total Time 25 mins

Servings 4 (as a side) or 2 (as a main)

Ingredients

For the salad

6 packed cups baby spinach (about 5 to 6 oz, depending on how packed it is)
4 oz pancetta, diced (or thick-cut bacon)
1/3 cup thinly sliced red onion
1/2 cup toasted walnuts or pecans
1/3 cup shaved Parmesan (or crumbled goat cheese)
1/2 cup cherry tomatoes, halved (optional, but great for brightness)

For the warm bacon vinaigrette

2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
1 tablespoon maple syrup or honey
1 small garlic clove, finely grated
1/4 teaspoon kosher salt, plus more to taste
Freshly ground black pepper
2 to 3 tablespoons reserved pancetta fat (use what you have, then top up with olive oil if needed)
1 tablespoon water (helps the dressing cling and mellow)

Optional upgrades

2 soft-boiled eggs, halved
1/2 cup sliced strawberries or diced apple
Pinch of crushed red pepper flakes

Instructions

Toast the nuts (quick and worth it). In a dry skillet over medium heat, toast walnuts or pecans for 3 to 5 minutes, tossing often, until fragrant. Transfer to a plate. If you leave behind any tiny nut bits that look like they want to burn later, wipe the skillet out.
Crisp the pancetta. In the same skillet over medium heat, cook pancetta until deeply golden with most of the fat rendered, 5 to 7 minutes. It will crisp a little more as it cools. Use a slotted spoon to transfer pancetta to a paper towel–lined plate. Keep the skillet with the drippings and browned bits.
Make the warm vinaigrette (do not waste the fond). Turn off the heat. In a small bowl, whisk vinegar, Dijon, maple syrup, garlic, salt, and black pepper. Carefully pour in 2 to 3 tablespoons of the hot pancetta fat (use what you have, then top up with olive oil if needed) and whisk until glossy. Whisk in 1 tablespoon water. Now the flavor move: pour the dressing back into the warm skillet and whisk, scraping up the browned bits. This deglazes the pan and pulls all that pancetta magic into the dressing. Let it sit 30 to 60 seconds so it is warm, not blazing. Taste and adjust. More vinegar for tang, more maple for sweetness, more pepper for bite.
Prep the greens. If your spinach is even slightly wet, take a minute to dry it well. Wet leaves make the dressing slide right off and turn the bowl watery. A salad spinner is ideal, but a clean towel works too.
Assemble the salad. In a large bowl, add spinach, red onion, tomatoes (if using), and half the nuts.
Toss with the warm dressing. Drizzle over the salad and toss quickly until the spinach is glossy and just starting to relax.
Finish like you mean it. Top with crispy pancetta, remaining nuts, and shaved Parmesan or goat cheese. Add eggs or fruit if you are going for the full decadent moment. Serve immediately.

Nutrition information is estimated.

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