Simple Spinach Salad Dressing with Dijon Mustard

Name: Spinach Salad Dressing with Dijon Mustard
Prep time: 5 min
Total time: 5 min
Ingredients: ⅔ cup olive oil; ⅓ cup apple cider vinegar; 1 tablespoon Dijon mustard; 2 tablespoons maple syrup; ¼ teaspoon freshly ground black pepper; ¼ teaspoon sea salt; 1 16-oz. bag baby spinach; 2 large eggs (hard-boiled); 4 slices bacon (fried crisp and crumbled); 1 cup mushrooms (sliced); ¼ cup Feta cheese (crumbled); 2 tablespoons chopped pecans (toasted)

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This Spinach Salad Dressing is a simple homemade vinaigrette made with just four ingredients — olive oil, apple cider vinegar, Dijon mustard, and maple syrup — whisked together in minutes with no blender needed. It’s sweet, tangy, and just rich enough to stand up to hearty spinach salad toppings like crispy bacon, hard-boiled eggs, mushrooms, and toasted pecans.

spinach salad dressing in a glass bottle with a bowl of salad in the background.

Sheila’s Recipe Snapshot

Style: Simple shake-and-dress homemade vinaigrette

Flavor: Tangy apple cider vinegar balanced by sweet maple syrup

Time: 15 minutes

Pro Tip: Shake in a sealed Mason jar instead of whisking — it emulsifies faster and doubles as a storage container

Best For: Spinach salads, meal-prep bowls, and drizzling over roasted vegetables

I’ll be the first to admit — it took me a while to come around to spinach. I wouldn’t touch it as a kid, and it took a grown-up spinach salad with a really good vinaigrette to finally win me over.

Traditional spinach salad dressing is usually made with warm bacon drippings — and while I still love crumbled bacon on my salad, I wanted a dressing that felt a little lighter. This homemade vinaigrette skips the bacon fat entirely and uses olive oil, apple cider vinegar, Dijon mustard, and maple syrup instead — sweet, tangy, and just rich enough to pull together every topping on the plate without weighing the salad down.

Turns out, for me, all spinach needed was the right dressing.

Ingredient Notes

For the Dressing

Olive oil | Olive oil is the main base for this salad dressing recipe. And, here, the taste really counts. So, use a mild extra virgin olive oil if possible.
Apple cider vinegar | This is the vinegar portion of this vinaigrette. It balances out the sweetness from the maple syrup. Red wine vinegar can be used in a pinch, though the flavor will be slightly sharper.
Dijon mustard | Helps emulsify the dressing so the oil and vinegar don’t separate, and adds a little zip.
Maple syrup | Sweetens the dressing naturally without tasting overly sugary. Be sure to use real maple syrup!
Sea salt & freshly ground black pepper | To season the dressing. Freshly cracked makes a noticeable difference over pre-ground pepper.

For the Salad

Baby spinach | The base of the salad. Baby spinach is tender and mild, so there’s no need to chop or tear the leaves.
Hard-boiled eggs | Adds protein and a creamy texture that pairs so well with the tangy dressing.
Bacon | Fried crisp bacon crumbles go so well with a spinach salad and this delicious dressing recipe. Bake the bacon instead of frying it in a skillet for a healthier take.
Mushrooms | Sliced fresh, they add an earthy flavor and hearty bite. White button or baby bella mushrooms both work well.
Feta cheese | Crumbled feta cheese has a mild flavor that brings the salad ingredients together. If desired, substitute the feta with goat cheese or mild blue cheese.
Pecans | Freshly toasted and chopped pecans add crunch to the salad and pull it all together. Use another nut if you prefer, like walnuts or almonds.

Variations and Substitutions

Swap the maple syrup for honey. This will give the Spinach salad dressing a slightly different but equally pleasing sweetness.
Use spinach and spring greens together. A mix of baby spinach and spring mix adds more texture and variety to the salad. Or if you aren’t a fan of spinach, you could replace it with arugula, kale, or spring greens.
Leave out the bacon for a vegetarian version. The salad is still plenty flavorful thanks to the feta and toasted pecans.
Add sliced strawberries or dried cranberries. A little fruit adds a pop of color and sweetness that pairs nicely with the tangy dressing.

How to Make Dressing for Spinach Salad

STEP 1 | Mix the dressing

First, mix the spinach salad dressing. Set out a small bowl and add the oil, vinegar, syrup, Dijon mustard, and a pinch of kosher salt and black pepper. Whisk the ingredients until the vinaigrette is emulsified.

In other words, the goal is for the oil to no longer separate from the vinegar. If you notice the dressing is one consistent texture, you should be good to go.

STEP 2 | Toast the pecans and fry the bacon

Toast the pecans in a dry skillet over medium heat for 2–5 minutes, stirring occasionally, until fragrant and lightly darkened. Set aside.

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Before moving on with the rest of the recipe, cook and crumble the bacon and boil the eggs. These steps can be done ahead of time if desired.

a salad bowl with spinach, sliced eggs, bacon on a table with bowls of feta cheese and pecans in the background.

STEP 3 | Assemble the salad

Snap the stems from the leaves and wash the spinach before adding it to a large salad bowl. Then, top it with sliced hard-boiled eggs, crumbled crispy bacon, sliced mushrooms, and feta cheese.

If you like onions, go ahead and toss in thinly sliced red onion or green onions for extra crunch.

STEP 4 | Toss with the dressing, garnish, and serve

All that’s left to do is drizzle the homemade spinach vinaigrette over the salad and gently toss to coat. Finally, garnish your salad with freshly toasted pecans and serve.

a serving of spinach salad with a bottle of the dressing to the side.

Recipe Success Tips

Let the dressing rest before serving. Giving the vinaigrette about an hour at room temperature allows the flavors to fully meld and continue to emulsify, which makes a noticeable difference in taste.

Make the spinach dressing in a jar. Then, just shake and mix the dressing once you tightly seal the lid. It’s also perfect for storing the leftover dressing for later!

Shake before every use. Because this dressing has no stabilizers, the oil and vinegar will naturally separate as it sits. A good shake in the Mason jar brings it right back together.

Toast the pecans first. A few minutes in a dry skillet over medium heat brings out the natural oils in the pecans and makes them so much more fragrant and flavorful.

Don’t overdress the salad. Start with half of the dressing and toss gently, adding more only if needed. Spinach wilts quickly, so it’s easy to end up with a soggy salad if you use too much dressing at once.

pouring spinach salad dressing onto a bowl of salad.

Storage Tips

To store: Keep leftover dressing in a sealed Mason jar in the refrigerator for up to one week or two. Bring it to room temperature and shake well before drizzling over salad greens.
To make ahead: The dressing can be made several days in advance. In fact, letting it sit gives the flavors more time to develop, so making it ahead is a great option for meal prep or entertaining.

Note: This recipe yields about 1 cup of dressing, which is enough for roughly 8 salad servings. Once assembled, the salad itself is best enjoyed the same day, since spinach wilts and the eggs and bacon lose their texture after sitting too long dressed.

Frequently Asked Questions

Why did my dressing separate?

This is completely normal. Homemade vinaigrettes made without emulsifiers like xanthan gum will naturally separate as they sit. Just give the jar a good shake before serving to bring it back together.

Can I make the spinach salad dressing ahead of time?

Yes. In fact, making it a day ahead actually improves the flavor as the ingredients meld.

Can I use a different sweetener instead of maple syrup?

Absolutely! Honey works in equal measure for a slightly different but complementary sweetness. Agave syrup also works for a vegan option.

Looking for More Homemade Salad Dressing Recipes?

My personal favorites are my Asian Salad Dressing Recipe, this thick and creamy Buttermilk Ranch Dressing Recipe, and my Greek yogurt Caesar Dressing Recipe.

Check out the rest of my homemade salad dressings and condiments for more easy homemade options.

a bite of spinach salad dressing on a fork.

What to Serve With Spinach Salad

Salad just naturally goes with soup, so I love serving it with a bowl of my Old Fashioned Potato Soup Recipe or my Lemon Chicken Orzo Soup Recipe. If you want some bread on the table, my Mayonnaise Rolls or Savory Scones are both easy enough to whip up while the salad comes together.

For a heartier dinner, serve this with your favorite protein. My Italian Grilled Chicken and Grilled Salmon in Foil are two of my go-tos that go well with the tangy maple Dijon dressing. You can also try the spinach dressing on this Grilled Chicken Salad Recipe or my Winter Salad Recipe.