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Warm Roasted Potato, Bacon & Spinach Salad

This warm potato salad recipe is hearty, filling and it's the perfect side dish to any protein. It's got your carbs and vegetables all-in-one!

Warm Roasted Potato, Bacon & Spinach Salad in a wooden bowl with fresh chives and lemon on the side

Roasted potatoes, spinach and bacon are like the three musketeers in this cozy warm salad recipe.

Spinach works exceptionally well in this recipe because it's a green that lends well to being cooked. Kale or Swiss chard would be great substitutes for the spinach in a pinch.

I love serving this salad recipe along side my Sheet Pan Salmon & Broccoli with Whipped Feta.

Warm Roasted Potato and Spinach Salad

Serves 3-4 as a side

What you'll need:

3 slices of thick cut bacon, diced

2 large russet potatoes, cut into bite size pieces

Salt & pepper, to taste

3 tbsp extra virgin olive oil

1 small shallot, minced

3 garlic cloves, minced

1 lemon, zested & juiced

1 tbsp dijon or grainy mustard

10 oz baby spinach

2 tbsp fresh chopped chives


Preheat the oven to 400F

Add 3 slices of diced thick cut bacon to a large frying pan over medium heat. Cook bacon until crisp and transfer the bacon to a paper towel lined plate, leaving the bacon fat in the frying pan.

Add 2 diced russet potatoes to the frying pan with the bacon fat, keeping the heat off. Toss the potatoes until they are coated in the bacon fat, season the potatoes with salt & pepper, to taste. Transfer potatoes to a parchment lined baking tray and roast for 20-25 minutes or until golden and tender.

Meanwhile, add 3 tbsp extra virgin olive oil to the same frying pan over medium heat. Add 1 small minced shallot and 3 cloves of minced garlic and cook stirring frequently for 3 minutes. Turn off the heat, and add the juice and zest of 1 lemon to the frying pan along with 1 tbsp of dijon or grainy mustard. Whisk until emulsified. Season with salt and pepper.

When the potatoes are finished, immediately transfer them to the frying pan with the dressing. Add 10 oz of baby spinach, reserved cooked bacon and 2 tbsp fresh chopped chives. Toss to coat everything in the dressing.

To serve: Mound salad into the centre of a bowl or serving platter. Try and create height here for that WOW factor.

Eat well, my friends!

Chef Jill's Signature



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