This easy spinach salad recipe has range: It is elegant enough for a dinner party, will impress at a potluck, and makes for a quick and satisfying midweek lunch—especially if you give it main dish energy by adding chickpeas, or sliced hard-boiled eggs. If frying sounds fussy, you can make crispy bacon in the oven. (You could also swap in turkey bacon for the pork or substitute sliced and sautéed mushrooms for a vegetarian riff.)
The creamy feta dressing comes together quickly in a food processor or blender and ups the ante of the simple salad ingredients, but if you prefer a Parmesan-balsamic vinaigrette, that would be just as delicious here. If you’re serving this as a side dish at Thanksgiving, you could take some liberties to fit it in with the rest of your menu: Substitute maple syrup for the honey to give it more autumnal flavor, sprinkle in some poppy seeds or toasted pecans for color, or add in pomegranate seeds or dried cranberries along with the dates.
Be sure to rinse your sliced red onions to remove their sulfuric bite—or even trade them for sweeter shallots. And while you’re at it, feel free to play with the greens. Add peppery arugula or tender baby kale in addition to or instead of the spinach for a heartier bowl. Serve the spinach salad immediately after you assemble it, ideally with a hunk of crusty bread on the side to sop up any extra dressing.
Recipe information
Total Time
10 minutes
Yield
4 servings as a side
Ingredients
Preparation
Step 1
Combine 6 oz. feta cheese, 1 clove garlic, finely grated, 3 Tbsp. mayonnaise, 1 tsp. honey, 1 tsp. finely grated lemon zest, 3 Tbsp. fresh lemon juice, 1 Tbsp. water, and lots of freshly ground black pepper, in a food processor until creamy. With motor running add 3 Tbsp. extra-virgin olive oil and blend until dressing ingredients are emulsified and totally smooth, about 2 minutes. Set dressing aside.
Step 2
Cook 3 slices of bacon, cut into 1" pieces, in a small skillet over medium heat, stirring often, until browned and mostly crisp, 6–8 minutes; transfer with a slotted spoon to paper towels to drain.
Step 3
In a large bowl, toss together 5 oz. baby spinach, ½ small red onion, thinly sliced, ⅓ cup pitted dates, roughly chopped or torn, and some salad dressing (reserve remaining dressing for another use).
Do Ahead: Dressing can be made 5 days ahead; keep chilled.
Editor’s note: This spinach salad recipe was first printed in the October 1994 issue of ‘Gourmet’ as ‘Spinach Salad With Bacon, Dates, and Feta Dressing.’ Head this way for more of our best salad recipes →
Recipe notes
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