Spinach White Bean Bacon Salad Recipe

I absolutely adore this recipe because it’s a vibrant and flavorful blend of fresh ingredients that feels both indulgent and wholesome. The combination of crispy bacon and creamy feta with the zingy homemade vinaigrette is just pure magic on a plate, making even the most ordinary weekday meal feel special.

I adore the way this Spinach White Bean Bacon Salad melds robust, bold flavors with the kind of nutrition that satisfies. Fresh spinach leaves are a phenomenal source of iron, and white beans offer an equally huge hit of protein.

The very best part, though, is the crumbled bacon. It’s what makes this salad so outrageously delicious.

Feta cheese offers a crispy topping, and bacon’s crisp factor and “moreishness” take this salad to another salad level.

Ingredients

Spinach:
The leafy green is abundant in vitamins A, C, and K; is very low in calories; and is teeming with healthful nutrients.

White Beans:
Rich in fiber and protein.

Excellent plant-based source of carbohydrates.

Bacon:
Flavor and texture that are smokin’ and crispy.

Adds a punch of protein and something umami.

Red Onion:
Delivers a gentle, mildly sweet taste.

Contributes to the overall freshness of salads.

Feta Cheese:
Zesty and buttery.

Boosts richness with umami.

Olive Oil:
Fat that’s good for the heart.

Forms the base for the dressing, lending smoothness.

Balsamic Vinegar:
Add sweetness and a zesty bite; tart if possible.

You want to add acidity and flavor balance, and this will do both.

Ingredient Quantities

• 6 cups fresh spinach leaves
• 1 can (15 oz) white beans, drained and rinsed
• 6 slices bacon, cooked and crumbled
• 1/2 small red onion, thinly sliced
• 1/4 cup crumbled feta cheese
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon Dijon mustard
• 1 clove garlic, minced
• Salt and pepper to taste

Instructions

1. Start with the fresh spinach leaves. Wash them thoroughly, and dry them well. Then place them in a large bowl.

2. Wash the white beans under cold running water and drain them thoroughly. Place the beans in the bowl with the spinach.

3. In a medium skillet, cook the bacon slices until they are crispy. Remove the bacon from the skillet and drain it on paper towels. When the bacon has cooled, crumble it.

4. In the salad bowl, mix the crumbled bacon with the spinach and white beans.

5. Add the slices of red onion to the salad after slicing them very thinly.

6. Distribute the crumbled feta cheese evenly across the top of the salad.

7. In a small bowl, the dressing is prepared by whisking together the olive oil, balsamic vinegar, Dijon mustard, and minced garlic until well combined.

8. Taste the dressing and then add the salt and pepper if you desire.

9. Pour the vinaigrette over the salad ingredients in the bowl.

10. Mix and coat the salad uniformly with the dressing by tossing all the ingredients together gently. Serve instantly.

Equipment Needed

1. Large bowl
2. Medium skillet
3. Paper towels
4. Knife
5. Cutting board
6. Small bowl
7. Whisk
8. Measuring spoons
9. Salad tongs or large spoon

FAQ

• Can I use a different type of bean?Indeed, you can replace the white beans in the recipe with chickpeas or cannellini beans for a somewhat different flavor and texture.
• Is there a vegetarian version?
  Yes, you can omit the bacon or replace it with a plant-based bacon alternative to make the salad vegetarian.
• How do I store leftovers?Keep any leftover food in a tight-sealing container and in the fridge. It should be okay for 2 days, but a certain amount of freshness is lost each day. And with cooked spinach, you are just about guaranteed to have a wilted mess by Day 2.
• Can I prepare the salad ahead of time?The individual components can be made in advance; the salad can be put together just before serving. Keep the dressing separate until ready to serve.
• What can I use instead of feta cheese?If you prefer a different taste or texture, you can use goat cheese or blue cheese as a substitute.
• What if I don’t have balsamic vinegar?Red wine vinegar and apple cider vinegar are acceptable substitutes, even though they will impart a slightly different flavor.
• Is there a low-sodium option?To cut down on sodium, use beans from cans that are low in sodium, and think about leaving out or cutting back on the added salt.

Substitutions and Variations

Bacon: For a lighter or vegetarian option, use turkey bacon or tempeh bacon.
Feta cheese: Use goat cheese or cheddar cheese when you want to mix things up.
Reddish onion: Replace with shallots or scallions for a flavor that is less aggressive.
Substitute avocado oil or a light vegetable oil for olive oil in your cooking.
Balsamic vinegar: If preferred, substitute with red wine vinegar or apple cider vinegar.

Pro Tips

1. Enhance Flavor with Warm Dressing Slightly warm the olive oil before whisking it with the balsamic vinegar, Dijon mustard, and garlic. This will help the flavors meld better and slightly wilt the spinach, adding depth to the salad.

2. Mix Textures with Nutty Crunch Add toasted nuts, such as pine nuts or almonds, for an extra crunch and nutty flavor that complements the creaminess of the beans and the softness of the spinach.

3. Optimal Bacon Crumble For an even distribution of flavor, crumble the bacon into small, bite-sized pieces. Alternatively, use kitchen scissors to cut the bacon into uniform pieces directly after cooking.

4. Freshen Up with Citrus Add a splash of lemon juice or zest to the dressing for a fresh citrusy note that enhances the overall flavor of the salad.

5. Balance the Onion’s Bite To mellow the sharpness of the red onion, soak the slices in ice water for 10 minutes before adding them to the salad. This will make them crisp and subtly sweet, balancing the saltiness of the feta and bacon.