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Air Fryer Spinach Salad With Boiled Eggs, Bacon and Dates – A Warm, Sweet-Savory Classic

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Baby spinach: 6–8 cups (about 6 oz), washed and dried
  • Eggs: 4 large
  • Bacon: 6–8 slices (thick-cut preferred)
  • Dates: 6–8 Medjool dates, pitted and chopped
  • Red onion or shallot: 1 small, thinly sliced
  • Apple cider vinegar: 2–3 tablespoons
  • Dijon mustard: 1 teaspoon
  • Honey or maple syrup: 1–2 teaspoons (optional for balance)
  • Olive oil: 1–2 tablespoons (as needed)
  • Kosher salt and black pepper
  • Optional add-ons: crumbled goat cheese or feta, toasted almonds or pecans

Method
 

  1. Boil the eggs: Place eggs in a saucepan and cover with cold water by 1 inch. Bring to a gentle boil, then turn off the heat, cover, and let sit 10–11 minutes for firm but creamy centers. Transfer to an ice bath for 5 minutes, then peel and quarter.
  2. Crisp the bacon in the air fryer: Preheat the air fryer to 375°F (190°C). Arrange bacon in a single layer and cook 7–10 minutes, flipping halfway, until crisp. Timing varies by thickness and air fryer model.
  3. Reserve the drippings: Carefully remove the basket and drain the bacon on paper towels. Pour the warm bacon drippings into a heatproof bowl or skillet. You’ll want about 2–3 tablespoons of fat. If you have less, add a bit of olive oil.
  4. Make the warm dressing: To the warm drippings, whisk in apple cider vinegar, Dijon, a pinch of salt and pepper, and honey if using. Taste and adjust acid or sweetness. The dressing should feel bright and slightly smoky.
  5. Prep the greens and add-ins: In a large bowl, add the spinach, chopped dates, and thinly sliced red onion or shallot. If using nuts, toast them briefly in a dry pan until fragrant.
  6. Chop the bacon: Slice or crumble the crisp bacon into bite-size pieces. Keep a little aside for topping.
  7. Toss the salad: Pour the warm dressing over the spinach mixture and toss to lightly wilt the greens. Add most of the bacon and toss again. Season with a bit more salt and pepper if needed.
  8. Top and serve: Plate the salad, tuck in the quartered eggs, and finish with the reserved bacon. Add goat cheese or feta and nuts if you like. Serve right away while the greens are slightly warm.