Spinach Salad with Bacon, Eggs and Roasted Walnuts Recipe

Spinach Salad with Bacon, Eggs and Roasted Walnuts

This tasty salad recipe is not only delicious but beautiful to look at.  Baby spinach, hard-boiled eggs, crispy bacon and roasted walnuts dressed with a warm bacon vinaigrette. Satisfying enough for a light lunch or dinner. Add some grilled goat cheese crostinis on the side, voila, and you are right in the Provence.

Yield: 4 servings

Time: 20 minutes


  • 1 lb (450 g) fresh baby spinach
  • 4 eggs
  • 6 slices lean bacon
  • 1/2 cup (55 g) roasted walnuts
  • 5 Tbsp extra-virgin olive oil
  • 1 tsp garlic, finely minced
  • 4 Tbsp red wine vinegar
  • salt and pepper to taste


Boil the eggs for 8 to 10 minutes. Cool and quarter them. Set aside. Wash and spin dry spinach leaves. Remove tough stems if necessary.  Discard any blemished leaves.

Roast walnuts in a pan shaking now and then until they are lightly toasted. Set aside.

Chop bacon coarsely and cook it until it is crisp and browned. Remove bacon bits to a paper towel to drain. Keep just a little bit of bacon fat left in the saucepan. Add the olive oil and the garlic. Cook briefly and add the vinegar. Bring to a quick boil and remove it from the heat immediately. Taste for salt and pepper.

Divide the spinach leaves between 4 plates, arrange the egg wedges, roasted walnuts, and bacon on top. Pour the warm bacon vinaigrette over it. Serve immediately.

Scroll to Top