Under 30 Minutes

Warm Spinach Salad with Bacon, Tomatoes, and Pecans

The bacon and the pecans add crunch to this delicious salad. You can substitute baby spinach in this recipe for a more tender bite, but we like how the flat-leaf wilts.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, April 2007


  • 1/2 cup pecan halves
  • 6 slices bacon, cut into 1-inch pieces
  • 1 red onion, halved and thinly sliced
  • 1 pint (2 cups) grape tomatoes
  • 1/3 cup white-wine vinegar
  • 1 tablespoon sugar
  • 2 to 3 bunches (1 1/2 pounds total) flat-leaf spinach, trimmed, cleaned, and dried
  • Coarse salt and ground pepper


  1. Preheat oven to 350 degrees. Spread pecans on a rimmed baking sheet, and toast in oven until golden and fragrant, 10 to 15 minutes. Set aside.

  2. Meanwhile, in a large skillet over medium heat, cook bacon, stirring occasionally, until browned and crisp, 6 to 8 minutes. Transfer to a paper-towel-lined plate. Pour off all but 3 tablespoons fat from skillet.

  3. Add onion to skillet; cook, stirring occasionally, until crisp-tender, 5 to 7 minutes. Add tomatoes, vinegar, and sugar; simmer until liquid thickens slightly and tomatoes are heated through, 1 to 2 minutes.

  4. Place spinach in a large bowl, and pour hot tomato-onion mixture over; toss quickly to coat and wilt spinach. Season with salt and pepper. Sprinkle with reserved pecans and bacon.


Be the first to comment!