Name: Spinach Pea Salad with Bacon and Sausage
Prep time: 15 min
Cook time: 20 min
Total time: 95 min
Ingredients: 12 ounces frozen peas (, thawed and drained well); 10 ounces fresh baby spinach (, washed and dried well); 3 medium scallions (, thinly sliced on a bias); 12 ounce package bacon ((I use hickory or applewood smoked)); 1 cup summer sausage (, peeled and cut into 1/2- to 3/4-inch cubes); 1 cup shaved or coarsely shredded parmesan cheese ((preferably Parmigiano Reggiano)); 1/2 cup mayonnaise ((such as Duke’s or Hellmann’s)); 1/2 cup sour cream; 1/2 cup buttermilk ((preferably whole)); 2 tablespoons chopped fresh dill; 1 tablespoon chopped fresh parsley; 1/2 teaspoon garlic powder; 1/4 teaspoon onion powder; 1/4 teaspoon liquid smoke ((I use Wright’s Hickory), optional); 1 to 3 teaspoons freshly-squeezed lemon juice (, plus additional to taste); kosher or fine sea salt and freshly-ground black pepper

This hearty Spinach Pea Salad is equal parts fresh and satisfying. With sweet green peas, smoky bacon, summer sausage, and a creamy dill ranch dressing, it’s bold in flavor and perfect as a light meal or standout side at spring and summer cookouts, picnics, or potlucks.

spinach and pea salad with summer sausage and bacon in a white bowl on a tile surface

Before You Start Cooking

Plan Ahead: The homemade dill ranch dressing needs at least an hour to chill for the flavors to develop. You’ll also need to cook and crumble bacon before assembling the salad.
Prep-Ahead Friendly: You can prep most of the components of this salad in advance, but wait to toss the salad with dressing until just before serving to keep the spinach crisp.
Peas: This recipe uses thawed frozen peas for convenience, but you can also use fresh shelled peas. Boil fresh peas in lightly salted water for 2–3 minutes, just until crisp-tender. Immediately transfer them to an ice bath to stop the cooking and lock in their vibrant green color.

How to Make This Meaty Spinach Pea Salad

overhead of ingredients needed to make spinach pea salad in bowls on an ivory tile surface with text label overlays

Step 1: Make the Dill Ranch Dressing

I like to mix the creamy dressing for this salad in a mason jar: just add all of the ingredients, secure the lid tightly, and shake until smooth. It’s quick, mess-free, and you can store any leftovers right in the same jar.

If you don’t have a jar handy, a bowl and whisk also work well. Here’s what you’ll need:

Mayonnaise and Sour Cream: Use a good-quality mayo like Duke’s or Hellmann’s. Full-fat mayo and sour cream make the creamiest dressing, but you can also substitute reduced-fat to lighten it up.
Buttermilk: Thins the dressing to a pourable consistency and adds tang. Use whole or low-fat depending on how rich you like your dressing.
Herbs: Chopped fresh dill and parsley. Fresh is best here, but in a pinch, you can substitute dried herbs at 1/3 the quantity of fresh.
Seasonings: I like to use garlic powder and onion powder to add depth to the dressing without the harsh bite of fresh. You’ll also season the dressing with salt and pepper to taste.
Lemon Juice: Adds a pop of acidity and freshness. Start with a little and adjust after chilling depending on how tangy your buttermilk is.
Liquid Smoke (optional): A small dash adds a hint of smokiness that complements the summer sausage in the salad. I like Wright’s Hickory.

ingredients for ranch dressing in a mason jar on a wood board

dill ranch dressing shaken in a mason jar on a wooden board next to dill and a lemon wedge

Once everything is combined, refrigerate the dressing for at least an hour to give the flavors time to develop. After chilling, give it a taste and adjust with additional salt, pepper, or lemon juice, if needed.

If your dressing is too thick to pour (some buttermilk can be quite rich), stir in a little extra buttermilk or a few drops of water to reach the right consistency.

dill ranch dressing being drizzled from a spoon into a mason jar of the dressing

Step 2: Cook the Bacon

The chilling time for the dressing is a great time to cook the bacon. I like baking it in the oven—it’s hands-off, consistent, and frees me up to prep the rest of the salad instead of standing over the stove frying up the package in batches.

To bake bacon, line a rimmed half sheet pan with foil for easy cleanup, and lay a package of regular-cut bacon strips in a single layer. A little overlap at the edges is fine since you’ll be crumbling the bacon, but try to keep the slices mostly flat so they cook evenly.

overhead of raw bacon on a foil lined baking sheet

Bake in a preheated 400°F oven for 12 to 20 minutes, until the fat has rendered and the bacon is crisp and golden. Cooking time can vary depending on your oven and the thickness of the bacon, so start checking around the 12-minute mark and go from there.

Once it’s done, transfer the bacon to a paper towel-lined plate to drain. Let it cool until it’s easy to handle, then chop or crumble it into bite-sized pieces.

overhead of baked bacon on a foil lined baking sheet

Want more tips? Check out my full guide How to Cook Bacon in the Oven for step-by-step instructions and tips for different cuts.

Step 3: Prep Your Salad Ingredients

While the bacon cooks and the dressing chills, take a few minutes to prep the rest of your ingredients so everything’s ready to go when it’s time to assemble.

Wash. Rinse the baby spinach thoroughly and dry it well. Excess moisture will water down the dressing and make the salad soggy. A salad spinner works best, but you can also pat the leaves dry with paper towels.
Defrost. Thaw a package of frozen sweet green peas and drain them well. Set them on a paper towel-lined plate if needed to soak up any extra water.
Cube. Most summer sausage comes in a casing—go ahead and peel that off before cutting. Dice the sausage into bite-sized cubes, about 1/2- to 3/4-inch wide.
Slice. Thinly slice your scallions using both the white and green parts for color and flavor. I like to cut them on a bias (diagonally, at a 45-degree angle) for a pretty presentation.

tossing a spinach and pea salad with cubed summer sausage and bacon in a white bowl with two wooden spoons

Step 4: Assemble the Spinach Pea Salad and Serve

When you’re ready to serve, grab a large salad or mixing bowl and combine the prepped baby spinach, drained sweet peas, and sliced scallions. Toss in the crumbled bacon and cubed summer sausage.

Drizzle in the ranch dressing—start with a smaller amount and add more as needed to coat the salad to taste. Give everything a gentle toss to combine.

Important: Wait to dress the salad until just before serving. Once the dressing hits the spinach, the leaves will begin to soften and wilt.

Top the salad with a generous sprinkle of shaved or shredded Parmesan—Parmigiano Reggiano, if possible, for the best flavor—and a few grinds of freshly cracked black pepper. We like to serve it with slices of crusty bread on the side to soak up any extra dill ranch dressing left in the bowl.

Alternate Presentation Idea

For entertaining, try layering the salad ingredients in a tall glass dish, such as a trifle bowl, instead of tossing them together. The layers showcase the colors and textures of the salad beautifully—great for a buffet or potluck spread.

pouring dill ranch dressing over a spinach pea salad from a white cup

closeup of spinach and pea salad dressed with ranch dressing in a bowl with a fork

Prep Ahead Tips

While this salad comes together quickly, you can also prep parts ahead to make it even easier for busy days or entertaining.

Ranch Dressing: Make the dressing up to 5 days in advance and store it in an airtight container in the refrigerator. Give it a good stir or shake before using.
Bacon: Cook and crumble the bacon ahead of time—it keeps well for up to 5 days in the fridge. Store it in an airtight container, and let it come to room temperature before adding it to the salad. For a quick refresh, pop it in the microwave for a few seconds to take the chill off.
Peas: Thaw the frozen peas up to 3 days in advance. Store them in an airtight container in the refrigerator, and drain them well again before adding them to the salad.
Summer Sausage: You can cube the sausage ahead of time, too. Store it in a sealed container so it doesn’t dry out. Most opened summer sausage will keep for up to a couple of weeks in the fridge—check the packaging for brand-specific recommendations.