Warm Spinach Salad
This warm spinach salad with pancetta dressing and a surprise briny crunch is what your dinner side has been missing.
jump toRECIPE
This post may contain affiliate links, which means that I make a small commission off items you purchase at no additional cost to you. Please read my policy page.
My uncle is a professional chef and the person who inspired my interest in the culinary world from a young age. While we were recently staying at my parent’s house, he taught me how to make this simple warm spinach salad, and it quickly made its way into my dinner rotation. He used to make it for my aunt when she was pregnant so she would get a lot of folic acid from the spinach.
The dressing is made from rendered fat from diced pancetta, sautéed shallots, a splash of balsamic vinegar whisked with brown sugar, and dijon mustard. The vinaigrette is served warm over tender baby spinach leaves. It’s tossed with sweet apples and tart and briny cornichons for an unexpected but welcome element.
I love serving it as a side to roast meats and seafood for a filling portion of greens. I typically keep a container of spinach in my fridge so it can come together without much planning. I wrote the recipe as a side salad for two, but it can easily be scaled up to serve more. This is a go-to of mine when I want something fresh and flavorful, just like this simple shredded kale salad.
Why You’ll Love This Recipe
- Contrasting flavor. The contrasting flavor of the salty pancetta with the sweet and slightly acidic pan dressing with the crunchy apple and briny cornichons makes for a unique salad pairing.
Key Ingredients in This Recipe
- Spinach – While it takes some extra prep time, I recommend removing the tough stems from the spinach leaves, as it goes a long way to improve the texture of the salad.
- Pancetta – Pancetta comes from pork belly and is salted, seasoned, cured and aged for an extended period of time. Pancetta is similar to bacon in flavor though not as smokey. It can be substituted for bacon, speck or guanciale in this recipe.
- Shallot – Shallots have a mild, slightly sweet flavor. If needed, finely diced yellow or red onion can be used in their place.
- Balsamic vinegar – Balsamic adds a slightly sweet, acidic note to this dish. Balsamic is sweeter and more syrupy than other wine vinegars. It’s made from the unfermented juice of grapes, called “must”, and aged for 12 years or more.
- Brown sugar – A bit of brown sugar is used to thicken the dressing and sweeten it to balance the apples and cornichons.
- Dijon mustard – Dijon is made from finely ground mustard seeds with a spicy flavor that quickly adds body and depth to the dressing.
- Apple – I use Honeycrisp apples because I love their sweet and slightly tart flavor and snappy, crunchy texture. The can also be simply cut into slices but cutting them into matchsticks allows for more even distribution.
- Cornichons – Sometimes called gherkins, cornichons are small, tart French pickles. Their small size makes them extra crunchy with a briny, acidic flavor that complements the sweet dressing and apples in this salad.
A full ingredient list with exact amounts can be found in the recipe card below.
What to Serve with Spinach Salad
This spinach salad is a versatile side dish. It’s unique enough to impress guests but simple enough to throw together for a weeknight dinner. Pair with a protein like grilled chicken or steak for an easy dinner or any of these recipes:
How to Make Warm Spinach Salad
In a pan over medium-low heat, cook until crispy. Transfer to a bowl, leaving the fat in the pan.
Add olive oil and cook shallot until soft, about 4 minutes.
Lower heat and whisk in balsamic, brown sugar, and Dijon. Season with salt and pepper.
In a large bowl, toss spinach with warm dressing. Add apple and cornichons, toss again, and serve immediately.
Swaps and substitutions
- The pancetta can be swapped for bacon.
- While I like using a Honeycrisp apple, green apples also add a great tart crunch.
- Add grains like quinoa or farro for a more filling side.
Give these other simple salads a try:
Made this dish? Be sure to rate the warm spinach salad recipe and drop a comment below! Your feedback means everything (and helps others find it too)!
Warm Spinach Salad with Cornichons and Apples
Rate this Recipe
Ingredients:
- 3 ounces diced pancetta
- 3 tablespoons extra-virgin olive oil
- 1 medium shallot, finely diced
- 2 tablespoons balsamic vinegar
- 1 tablespoon dark brown sugar
- 1 teaspoon dijon mustard
- Kosher salt, as needed
- Freshly ground black pepper, as needed
- 4 ounces baby spinach, any tough stems removed
- ½ Honeycrisp apple, cored and julienned
- ¼ cup chopped cornichons
Instructions:
- Add the pancetta to a large sauté pan and heat over medium-low heat until the fat has rendered and the pancetta is crispy, about 5 minutes. Remove the pancetta to a bowl, reserving as much of the rendered fat as possible in the pan.
- Return the pan to medium heat, add the olive oil and heat through. Add the shallot and sauté until tender, about 4 minutes.
- Lower heat to medium-low, then add the balsamic, brown sugar and dijon, whisking to combine. Season to taste with salt and pepper.
- Add the spinach to a large bowl and toss with the warm dressing. Add the apple and cornichons and toss once more. Serve immediately.
Notes:
Swaps and substitutions
- I love the sweetness of Honeycrisp apples, but tart green apples can also be used.
Nutrition:
Calories: 449kcal | Carbohydrates: 20g | Protein: 8g | Fat: 38g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 23g | Trans Fat: 0.1g | Cholesterol: 28mg | Sodium: 596mg | Potassium: 525mg | Fiber: 3g | Sugar: 14g | Vitamin A: 5396IU | Vitamin C: 19mg | Calcium: 77mg | Iron: 2mg
DID YOU MAKE THIS?
TAG ME ON INSTAGRAM TO BE FEATURED ON MY STORIES! @cookingwithcocktailrings
I love this salad so much. Something about a warm salad just seems fancy and hits different. It goes perfectly with just about any meat or fish as a side dish.
This is a great salad choice – we were able to pair it with salmon for a great evening meal!