Prep Time: 20 minutes | Cook Time: 25 minutes | Total Time: 45 minutes | Servings: 4
- The maple-infused homemade ranch dressing strikes the perfect balance between sweet and tangy
- Crispy bacon and roasted beets add warmth and depth to fresh spinach
- Make-ahead components turn this restaurant-worthy salad into an easy weeknight meal
- Simple substitutions make this recipe adaptable for various dietary needs
A Salad Worth Getting Excited About
Tired of boring salads that leave you hungry an hour later? This Spinach Salad with Maple Ranch Dressing, Bacon, and Beets solves that problem with its hearty ingredients and flavor-packed dressing.
The combination of sweet roasted beets, crispy bacon, and creamy maple ranch dressing transforms simple spinach into a memorable meal. Best of all, you can prepare components ahead of time for quick assembly when hunger strikes.
Let’s create a salad that’s worthy of being the main attraction at your table!
Nutrition Comparison
| Ingredient | Calories | Protein | Carbs | Fat | Fiber |
|---|---|---|---|---|---|
| Baby Spinach (2 cups) | 14 | 1.8g | 2.2g | 0.2g | 1.3g |
| Maple Ranch (2 tbsp) | 130 | 0.5g | 3g | 13g | 0g |
| Bacon (2 slices) | 86 | 6g | 0.1g | 7g | 0g |
| Roasted Beets (1/2 cup) | 75 | 1.5g | 8.5g | 0g | 2.5g |
| Total per serving | 305 | 9.8g | 13.8g | 20.2g | 3.8g |
Equipment & Ingredients
Ingredients List (Serves 4)
| Ingredient | Amount | Notes |
|---|---|---|
| For the Salad | ||
| Baby spinach | 8 cups | Fresh, washed and dried |
| Bacon | 8 slices | Regular cut, not thick |
| Fresh beets | 4 medium | About 1 pound total |
| Red onion | 1/2 small | Thinly sliced |
| Pecans | 1/2 cup | Roughly chopped |
| For the Maple Ranch Dressing | ||
| Mayonnaise | 1/2 cup | Full-fat recommended |
| Sour cream | 1/4 cup | Full-fat recommended |
| Buttermilk | 1/4 cup | Well-shaken |
| Pure maple syrup | 3 tablespoons | Not pancake syrup |
| Fresh dill | 1 tablespoon | Finely chopped |
| Fresh parsley | 1 tablespoon | Finely chopped |
| Garlic | 1 clove | Finely minced |
| Apple cider vinegar | 1 tablespoon | |
| Dijon mustard | 1 teaspoon | |
| Salt | 1/2 teaspoon | |
| Black pepper | 1/4 teaspoon | Freshly ground |
Kitchen Tools
| Tool | Purpose |
|---|---|
| Baking sheet | For roasting beets and cooking bacon |
| Aluminum foil | For wrapping beets |
| Large mixing bowl | For tossing salad |
| Small mixing bowl | For making dressing |
| Whisk | For combining dressing ingredients |
| Chef’s knife | For chopping vegetables |
| Cutting board | For prep work |
| Measuring cups & spoons | For accurate measurements |
| Tongs | For handling bacon |
| Mason jar | For storing dressing |
Optional Substitutions
- Baby spinach: Arugula or spring mix
- Bacon: Turkey bacon or coconut bacon for a meat-free option
- Beets: Pre-cooked beets to save time (found in produce section)
- Pecans: Walnuts, almonds, or pepitas for nut allergies
- Sour cream: Greek yogurt for a lighter option
- Buttermilk: 1/4 cup milk mixed with 1 teaspoon lemon juice
- Maple syrup: Honey (though flavor will change slightly)
Detailed Beginner-Friendly Instructions
Preparation Phase
Prep Time: 20 minutes
- Get organized:
- Read through the entire recipe before starting.
- Pull out all ingredients and kitchen tools.
- Clear counter space for prepping.
- Make sure you have enough time (45 minutes total).
- Preheat your oven:
- Turn oven to 400°F (205°C).
- Place oven racks in the middle and upper third positions.
- Beginner tip: Allow 10-15 minutes for the oven to fully preheat.
- Prepare the beets:
- Rinse beets under cold water.
- Cut off leafy tops (if attached) about 1/2 inch from the beet.
- Cut off the root end.
- Using a vegetable scrubber or clean kitchen towel, scrub the skin to remove dirt.
- Important: Beets will stain! Consider wearing disposable gloves.
- Tear off 4 squares of aluminum foil, each about 12 inches square.
- Place one beet in the center of each foil square.
- Drizzle each beet with 1/2 teaspoon olive oil, using your fingers to coat the entire surface.
- Sprinkle each with a small pinch of salt.
- Bring the edges of the foil up and crimp tightly to create sealed packets.
- Visual check: The foil should completely enclose the beet with no openings.
- Prepare the bacon:
- Line a rimmed baking sheet with aluminum foil (this catches grease and makes cleanup easier).
- If you have a wire cooling rack, place it on the foil-lined baking sheet.
- Lay bacon strips flat on the rack (or directly on the foil if you don’t have a rack).
- Make sure strips don’t overlap.
- Beginner tip: Cold bacon separates more easily than room temperature bacon.
- Prepare the dressing ingredients:
- Rinse fresh herbs (dill and parsley) under cold water.
- Pat herbs dry with paper towels.
- Remove and discard dill and parsley stems.
- Finely chop the leaves using a sharp knife.
- Measurement tip: After chopping, pack herbs lightly into measuring spoon to get the right amount.
- Peel garlic clove by placing it under the flat side of your knife and pressing down gently.
- Finely mince the garlic (cut into tiny pieces, about the size of grains of rice).
- Shake buttermilk container well before opening.
- Set out all dressing ingredients near your work area.
- Prepare the salad components:
- If using pre-washed spinach, you’re good to go. If not:
- Fill a large bowl with cold water.
- Add spinach and swish gently to remove dirt.
- Lift spinach from water (don’t pour it out, as dirt settles at bottom).
- Repeat if necessary.
- Dry thoroughly using a salad spinner or clean kitchen towels.
- Why this matters: Wet spinach won’t hold dressing well.
- Peel the red onion and cut it in half.
- Place one half cut-side down on cutting board (save the other half for another use).
- Slice very thinly (1/8-inch slices) from root to tip.
- Beginner tip: If you find raw onion too strong, place sliced onion in a bowl of ice water for 10 minutes, then drain and pat dry.
- Measure out 1/2 cup of pecans.
- Roughly chop pecans by rocking knife back and forth through them a few times (pieces should be bite-sized).
- If using pre-washed spinach, you’re good to go. If not:
Cooking Phase
Cook Time: 25 minutes
- Roast the beets:
- Place the foil-wrapped beets on a baking sheet.
- Put the baking sheet on the middle rack of the preheated oven.
- Set a timer for 45 minutes.
- How to check doneness: After 45 minutes, carefully remove one packet and open (watch for hot steam!).
- Pierce the beet with a fork or paring knife.
- If it slides in easily, like a ripe banana, it’s done.
- If there’s resistance, rewrap and continue roasting for 10-15 minute intervals until tender.
- Different sized beets may cook at different rates.
- Time-saving tip: This step can be done up to 3 days in advance. Store cooked beets in the refrigerator.
- Cook the bacon:
- While the beets are roasting, place the prepared bacon in the oven on the upper rack.
- Set a timer for 15 minutes.
- Important: Check the bacon at 12 minutes as ovens vary.
- Bacon is done when it’s golden brown and crispy.
- If it’s not yet crispy, continue cooking, checking every 2 minutes.
- Beginner warning: Bacon can go from perfect to burnt very quickly.
- Using tongs, transfer cooked bacon to a plate lined with paper towels.
- Blot the top with another paper towel to remove excess grease.
- Let the bacon cool completely (about 10 minutes).
- Once cool, break or chop the bacon into 1/2-inch pieces.
- Safety note: Save bacon grease if desired by carefully pouring it into a heat-safe container, or discard once cooled.
- Make the maple ranch dressing:
- Place a small mixing bowl on your counter.
- Add 1/2 cup mayonnaise to the bowl.
- Add 1/4 cup sour cream.
- Add 1/4 cup buttermilk.
- Using a whisk, mix these three ingredients until completely smooth (no lumps).
- Add 3 tablespoons pure maple syrup (make sure it’s real maple syrup, not pancake syrup).
- Add 1 tablespoon apple cider vinegar.
- Add 1 teaspoon Dijon mustard.
- Whisk again until these wet ingredients are fully incorporated.
- Add the minced garlic.
- Add the chopped dill and parsley.
- Add 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- Whisk until all ingredients are evenly distributed.
- Tasting check: Dip a clean spoon into the dressing and taste it.
- If needed, add more salt, pepper, or maple syrup in small amounts.
- Cover and refrigerate while you finish the other components.
- Beginner tip: Dressing will thicken slightly when chilled.
- Toast the pecans (optional but adds great flavor):
- Place a dry skillet (no oil) on the stove over medium heat.
- Add the chopped pecans to the cold skillet.
- Turn on heat to medium.
- Stay by the stove – nuts can burn quickly!
- Stir or shake the pan continuously for 3-5 minutes.
- Visual cue: Nuts are done when they’re slightly darker and smell fragrant.
- Immediately transfer to a plate to cool (they’ll continue cooking if left in the hot pan).
- Let cool completely before adding to salad.
Assembly & Finishing Steps
- Prepare the roasted beets:
- Once beets are fork-tender, remove from oven and let cool until you can handle them (about 15 minutes).
- Warning: They will still be hot inside the foil; open carefully to avoid steam burns.
- Unwrap one beet at a time.
- Hold the beet under cool running water.
- Use your fingers or a paper towel to gently rub the skin away – it should slip off easily.
- Stain warning: Beets will stain cutting boards, hands, and clothing. Consider wearing gloves.
- If skins are stubborn, use a vegetable peeler to remove them.
- Place peeled beets on a cutting board.
- Cut each beet in half, then into quarters.
- Cut each quarter into 1/2-inch cubes (bite-sized pieces).
- Transfer diced beets to a bowl.
- Assemble the salad (do this right before serving):
- Select a large salad bowl with plenty of room for tossing.
- Add the clean, dry spinach to the bowl.
- Add the sliced red onion, distributing evenly.
- Add the diced beets, placing them around the salad (not just in one spot).
- Sprinkle the crumbled bacon evenly over the top.
- Add the toasted pecans.
- Visual check: Make sure ingredients are distributed evenly.
- Dress the salad:
- Remove the maple ranch dressing from the refrigerator.
- Stir or whisk the dressing again to recombine if separated.
- Start with 1/4 cup of dressing drizzled over the salad.
- Using two large spoons or salad tongs, gently lift and turn the ingredients to coat them lightly.
- Beginner tip: Don’t stir or press down hard on delicate spinach leaves.
- Taste a leaf and add more dressing if needed, a tablespoon at a time.
- Important: Reserve some dressing to serve on the side.
- Serve the salad:
- For individual servings:
- Use tongs to portion the dressed salad onto four dinner plates.
- Make sure each plate gets a good mix of all ingredients, especially beets and bacon.
- Drizzle each portion with an additional tablespoon of dressing if desired.
- Finish with a crack of fresh black pepper.
- For family-style serving:
- Leave the dressed salad in the serving bowl.
- Arrange a few extra beets, bacon pieces, and pecans on top for visual appeal.
- Serve the remaining dressing in a small pitcher or bowl with a spoon.
- Provide serving tongs or spoons.
- For individual servings:
- Final touches:
- Add a small sprinkle of extra herbs on top if desired.
- Serve immediately for the best texture and flavor.
- Make it a meal: Add grilled chicken, salmon, or hard-boiled eggs for protein.
Troubleshooting
| Problem | Solution |
|---|---|
| Dressing is too thick | Add 1 tablespoon of buttermilk at a time, whisking after each addition, until you reach desired consistency |
| Dressing is too thin | Add 1 teaspoon mayonnaise at a time, whisking thoroughly, until desired consistency is reached |
| Beets taking too long to cook | Cut them in half before wrapping in foil to reduce cooking time by about 15 minutes |
| Bacon not crispy enough | Return to oven for 2-3 more minutes, watching carefully to prevent burning |
| Spinach wilting too quickly | Dress the salad immediately before serving; make sure spinach is completely dry before dressing |
| Dressing too sweet | Add an extra splash of vinegar (about 1/2 teaspoon) and a small pinch of salt |
| Dressing not sweet enough | Add 1 teaspoon maple syrup at a time, tasting after each addition |
| Beet skins won’t come off | Let beets cool a bit more, then use a vegetable peeler as a backup method |
| Hands stained from beets | Rub with lemon juice or white vinegar, then wash with soap and water |
| Onions too strong | Soak sliced onions in ice water for 10 minutes, then drain and pat dry before adding to salad |
Variations & Substitutions
Vegetarian Version
Replace the bacon with roasted chickpeas seasoned with smoked paprika for a similar savory crunch:
- Drain and rinse 1 can of chickpeas
- Pat very dry with paper towels
- Toss with 1 tablespoon olive oil, 1/2 teaspoon smoked paprika, 1/4 teaspoon garlic powder
- Roast at 400°F for 20-30 minutes until crispy, stirring halfway through
Vegan Version
- Use vegan mayonnaise instead of regular mayonnaise
- Replace sour cream with cashew cream (blend 1/2 cup soaked cashews with 1/4 cup water)
- Use maple syrup as directed (it’s naturally vegan)
- Add 1 tablespoon nutritional yeast to the dressing for a cheese-like flavor
- Follow vegetarian bacon substitute above
Gluten-Free
This recipe is naturally gluten-free. Just double-check your Dijon mustard label to ensure it’s certified gluten-free, as some brands may contain trace amounts.
Lower-Calorie Option
- Use light mayonnaise and fat-free Greek yogurt in the dressing
- Reduce bacon to 4 slices for the entire recipe
- Reduce pecans to 1/4 cup total
- Use just 2 tablespoons maple syrup in the dressing
Seasonal Twists
- Summer: Add 1 cup fresh strawberries (sliced) or blueberries
- Fall: Add 1 cup roasted butternut squash chunks and 1 sliced apple
- Winter: Add 1 cup segmented blood oranges or grapefruit
- Spring: Add 1 cup blanched asparagus tips (cook for 2 minutes in boiling water, then plunge into ice water)
Storage & Reheating
Dressing Storage
- Transfer maple ranch dressing to a mason jar or airtight container.
- Seal tightly and refrigerate.
- Dressing will keep fresh for up to 5 days.
- If separation occurs, shake vigorously or whisk well before using.
- Safety tip: Never leave dressing at room temperature for more than 1 hour.
Components Storage
- Cooked beets: Place in an airtight container and refrigerate for up to 5 days.
- Cooked bacon: Store in a paper towel-lined airtight container in the refrigerator for up to 3 days. To recrisp, place on a baking sheet in a 350°F oven for 5 minutes.
- Toasted pecans: Store in an airtight container at room temperature for up to 2 weeks.
- Washed spinach: Place a paper towel in a storage bag, add spinach, and seal. Refrigerate for up to 3 days.
- Sliced onions: Store in an airtight container in the refrigerator for up to 3 days.
Make-Ahead Tips
- Prepare all components separately up to 2 days in advance.
- Store each component in its own container in the refrigerator.
- Assemble and dress just before serving for the freshest texture and flavor.
- Time-saving plan: Roast beets and cook bacon on Sunday, then assemble fresh salads through Wednesday.
Leftover Salad
- Already dressed salad doesn’t store well – spinach will become soggy.
- If you anticipate leftovers, keep components separate and dress individual portions.
- If you must store dressed salad, it will keep for about 24 hours, but texture will decline.
Safety Notes & Tips
Food Safety
- Wash hands with soap and water for 20 seconds before food preparation.
- Wash hands again after handling raw bacon.
- Use separate cutting boards for produce and meat, or sanitize between uses.
- Clean all surfaces that come in contact with raw bacon with hot, soapy water.
- Refrigerate prepared dressing promptly.
- Don’t leave dressed salad at room temperature for more than 2 hours (1 hour in hot weather).
- Check that bacon reaches 145°F internal temperature for food safety.
Cooking Tips
- For perfect beets: Test doneness by inserting a fork – it should slide in easily with no resistance.
- For evenly cooked beets: Choose beets of similar size, or cut larger ones in half.
- For crispier bacon: Make sure slices don’t overlap on the baking sheet. The wire rack method yields crispier results.
- For the best flavor: Prepare the dressing a few hours in advance to allow flavors to meld.
- For prettier salads: Reserve a few ingredients (bacon bits, pecans) to sprinkle on top after dressing.
Time-Saving Tips
- Use pre-cooked, vacuum-packed beets from the produce section (usually near the salad greens).
- Pre-cook bacon and store in the refrigerator up to 3 days before assembling.
- Buy pre-washed baby spinach.
- Make a double batch of dressing to use throughout the week on other salads.
- Consider using a food processor for finely chopping herbs and garlic.
Serving Suggestions
- For a complete meal: Add 4 ounces of grilled chicken breast, salmon, or a hard-boiled egg per person.
- For a party: Serve as a side with grilled steaks or roasted pork tenderloin.
- For lunch meal prep: Pack components separately and assemble at work.
- For a dinner party: Serve in individual glass bowls for an elegant presentation.
Best Practices
- Taste the dressing before adding to the salad and adjust seasonings if needed.
- Don’t dress the entire salad if serving for a party – let guests add their own.
- Bring refrigerated components to room temperature for 15 minutes before serving for best flavor.
- If serving as a side dish, this recipe will serve 6 instead of 4.
- Final tip: This dressing makes an excellent dip for raw vegetables – just reduce buttermilk by half for a thicker consistency.
