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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.

Reviews Add a comment

  • erinye
    12 MAY, 2010
    This was brilliant. i didn't have white wine vinegar, so I used white wine which worked out quite well. i also substituted walnuts instead of pecans.
  • ranspilot
    4 MAY, 2010
    some sliced mushrooms would also taste good with this salad. Marianne Smith