Recipe courtesy of Ronnie Woo

Warm Bacon and Spinach Salad with Miso Dressing

Just-out-of-the-oven bacon and a warm miso dressing gently wilt the spinach in this hearty salad. Shaved fennel, carrots and red onions add crunch and an extra boost of vegetables.
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  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 4 to 6 servings
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8 slices bacon 

One 5-ounce package baby spinach 

3 medium carrots, shredded (about 1 cup) 

1/2 fennel bulb, thinly sliced (about 1 1/4 cups), plus 1/4 cup chopped fennel fronds 

1 small red onion, thinly sliced 

1 tablespoon grated peeled fresh ginger (from about a 1-inch piece) 

1 clove garlic, grated  

1/4 cup white miso  

1/3 cup rice wine vinegar 

2 tablespoons honey 

2 teaspoons sesame oil 

2 tablespoons toasted sesame seeds 


  1. Preheat the oven to 425 degrees F.
  2. Lay the bacon in a single layer on a baking sheet. Bake until the crispy, 12 to 13 minutes. Transfer the bacon to a cutting board and chop; set aside. Carefully pour the bacon fat into a small heatproof bowl and measure 2 tablespoons of the fat into a small saucepan. Discard any remaining bacon fat or reserve for another use.  
  3. Meanwhile, place the spinach, carrots and sliced fennel in a large bowl and let sit at room temperature. Soak the onion in a medium bowl of cold water for 15 minutes, then drain and add it to the bowl with the spinach.  
  4. Add the ginger and garlic to the saucepan with the bacon fat and cook over medium heat, stirring occasionally, until softened and fragrant, about 1 minute. Add the miso and cook, whisking, until smooth and just warm. Add the vinegar, honey and sesame oil and cook, whisking frequently, until just simmering and smooth, about 2 minutes.  
  5. Add the bacon to the bowl with the spinach then pour in the warm dressing. Toss gently until the spinach just begins to wilt. Transfer the salad to a large serving bowl and garnish with the fennel fronds and sesame seeds.
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