Simple Spinach Salad Dressing with Dijon Mustard
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How about a quick and delicious salad with baby spinach, bacon crumbles, feta, hard-boiled eggs, and mushroom slices with a Spinach Salad Dressing sweetened with rich maple syrup and apple cider vinegar? Oh boy, you are in for a treat!
Why you’ll love this Spinach Salad Dressing Recipe!
The recipe makes around four servings and is always a hit at family gatherings. So, don’t be afraid to double it up and serve this fresh spinach salad and dressing to hungry guests at your next dinner party.
Unless you’re a big fan of salads, it usually takes some sprucing up for the average person to truly crave them. Often, we go straight to adding irresistible ingredients, like fried chicken, crunchy croutons, creamy ranch dressing, and loads of shredded cheese.
What I love most about this recipe is the ingredients stay light and healthy and still produce a flavorful guilt-free spinach salad. The crumbled bacon and feta cheese are just enough to take the recipe over the top.
Then there’s the dressing — a sweet and tangy homemade vinaigrette that is absolutely delish!
Ingredient notes
- Olive oil | Olive oil is the main base for this salad dressing recipe. And, here, the taste really counts. So, use extra virgin olive oil if possible.
- Apple cider vinegar | Apple cider vinegar adds a tanginess to the salad dressing.
- Dijon mustard | Dijon mustard gives the dressing a creamy texture and flavor. It also helps emulsify the dressing when combined with the sweet syrup.
- Maple syrup | Balance the tangy flavors with sugary-sweet maple syrup.
- Baby spinach | I like to use fresh baby spinach for my spinach salads.
- Eggs | Top the salad with two hard-boiled eggs, sliced.
- 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.
- Fresh mushrooms | Add sliced white or baby bella mushrooms.
- 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 | And finally, the icing on the cake for this spinach salad is the freshly toasted and chopped pecans! Use another nut if you prefer, like walnuts or almonds.
How to make Dressing for Spinach Salad
Who knew it was so easy to make homemade salad dressing? You may never choose a store-bought dressing again!
STEP 1 | Mix the dressing
First, mix the delicious 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!
Before moving on with the rest of the recipe, have your bacon cooked and crumbled and the eggs hard-boiled. These steps can be done ahead of time if desired.
STEP 2 | Toast the pecans
You have two options for toasting the crunchy pecans — in the oven or on the stovetop. For the oven method, preheat the oven to 350 degrees F before mixing the dressing. Then, mix the dressing and line a baking sheet with parchment paper.
Toss the pecans onto the sheet in a single layer. By now, the oven should be preheated. So, slip the cookie sheet into the oven and bake the pecans for five to ten minutes. To prevent burning, keep a close eye on the toasting pecans and occasionally shake or stir them around.
Or cook the pecans on the stove in a skillet over medium heat. It may take around two to five minutes for the pecans to turn a shade darker than their original color, indicating they are well-toasted.
If preferred, add oil or butter to the pecans for more flavor and crunch!
STEP 3 | Assemble the salad
Next, sprinkle the spinach leaves in a large bowl. Remember to snap the stems from the leaves and wash the spinach before adding it to the salad bowl.
Then, top it with sliced hard-boiled eggs, crumbled crispy bacon, sliced mushrooms, and tasty 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 delicious salad with freshly toasted pecans and serve!
tips
- Make it easy and add the dressing ingredients to a small jar instead of a bowl. Then, it’s easier to shake and mix the dressing once you tightly seal the lid. It’s also perfect for storing the leftover dressing for later!
- If your spinach dressing sits for some time before adding it to the salad, shake it before drizzling to ensure all the ingredients are well combined.
- For best results, let the dressing sit for about an hour before serving. This way, the flavors meld and continue to emulsify.
Discover more unique and delicious homemade salad dressings, like my Poppy Seed Dressing, Mango Dressing and fresh Basil Buttermilk Dressing.
Variations and substitutions
- If necessary, substitute the apple cider vinegar with red wine vinegar for a similar effect.
- Likewise, you may swap the maple syrup with your favorite honey.
- Not a fan of spinach? You could replace it with arugula, kale, or spring greens — all would be a great pair alongside the tangy dressing!
Storage tips
- One of the best ways to store your from-scratch spinach dressing is in a mason jar with a tight-fitting lid. However, any other airtight container will do the trick.
- Keep it in the refrigerator for a week or two, and have it handy for other salads you enjoy during the week. It even goes great on grilled chicken or grain bowls! Just remember to shake the container well before adding it to the dish.
Frequently asked questions
Make this recipe your own by adding all the ingredients you love or whatever happens to be in the fridge. Here are some excellent ideas to get you started. If you want more veggies, consider topping the spinach salad with sliced avocados or crips red onions. For an extra kick of fruity flavor, sprinkle the salad with mandarin orange slices, apples, pears, or dried cranberries. Or boost the protein by adding grilled chicken breasts or diced ham.
Absolutely! This spinach salad recipe has numerous health benefits. If you’re counting calories, you may want to omit some ingredients or choose a different dressing. Otherwise, this salad is a relatively healthy choice for most individuals.
Raw spinach is vitamin-packed, while apple cider vinegar aids digestion and helps lower cholesterol. Furthermore, mushrooms, pecans, and other salad ingredients are also beneficial for the body.
Serving suggestions
Serve this good salad with Homemade Dinner Rolls and a warm cup of Loaded Baked Potato Soup or this Lemon Chicken Orzo Soup for a light lunch.
You can also try the spinach dressing on this Easy 7-Layer Salad, Grilled Chicken Salad, or my Super Food Salad!
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Spinach Salad Dressing with Dijon Mustard
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
Salad
- 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
Instructions
- In a small bowl, whisk the oil, vinegar, maple syrup, Dijon mustard, salt, and pepper until the vinaigrette is emulsified. Or, add ingredients to a large Mason jar, screw the lid on tight, and shake vigorously.
- Add spinach to a salad bowl and top with the sliced hard-boiled eggs, crumbled bacon, mushrooms, and feta cheese.
- Drizzle half the vinaigrette over the salad and toss gently. Garnish with the toasted pecans and serve. Refrigerate leftover dressing for later use.
Notes
- This recipe yields 1 cup of salad dressing (enough for 8 salad servings). Store leftover salad dressing in the refrigerator for up to a week. When ready to serve, bring it to room temperature, then shake to combine ingredients before drizzling over salad greens.
- Make it easy and add the dressing ingredients to a mason jar instead of a small bowl. Then, it’s easier to shake and mix the dressing once you tightly seal the lid. It’s also perfect for storing the leftover dressing for later!
- If your spinach dressing sits for some time before adding it to the salad, shake it before drizzling to ensure all the ingredients are well combined.
- For best results, let the dressing sit for about an hour before serving. This way, the flavors meld and continue to emulsify.
Nutrition
Life Love and Good Food does not claim to be a registered dietician or nutritionist. Nutritional information shared on this site is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
About Sheila Thigpen
Recipe Developer, Food Photographer, Food Writer
Sheila Thigpen is the publisher of Life, Love, and Good Food — a Southern food blog — and the author of Easy Chicken Cookbook and The 5-Ingredient Fresh and Easy Cookbook. After 20+ years in the publishing industry, she retired in 2018 to focus on her own creative endeavors full time. She and her husband live near the beautiful Smoky Mountains and have a precious little granddaughter who has stolen their hearts. As an influencer, Sheila has collaborated with brands like Creamette, Kroger, HERSHEY’S, Hamilton Beach, Garafalo Pasta, OXO, Smithfield, Valley Fig Growers, and more.
