Grilled Portabella and Spinach Salad
Elevate your salad game with this Grilled Portabella and Spinach Salad, a vibrant and hearty dish perfect for any occasion. Juicy, marinated portabella mushrooms are grilled to perfection, infusing the salad with smoky, savory flavor, while fresh baby spinach provides the perfect leafy base. Bursting with color and texture, this salad features sweet cherry tomatoes, crisp red onion, creamy crumbled feta, and nutty toasted pine nuts. A drizzle of tangy balsamic honey vinaigrette ties it all together, making every bite irresistibly flavorful. Ready in just 25 minutes, this recipe is not only quick and easy but also ideal for those seeking a healthy, vegetarian meal that doesn’t skimp on taste. Perfect for lunch, dinner, or as an impressive side dish, this salad is a celebration of fresh, wholesome ingredients.
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Recipe Information
Ingredients
- 4 large caps Portabella mushrooms
- 3 tablespoons Olive oil
- 2 tablespoons Balsamic vinegar
- 2 cloves minced Garlic
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 8 cups Baby spinach
- 1 cup halved Cherry tomatoes
- 0.25 medium thinly sliced Red onion
- 0.5 cup crumbled Feta cheese
- 0.25 cup toasted Pine nuts
- 1 teaspoon Honey
- 1 teaspoon Dijon mustard
Instructions
Preheat a grill or grill pan over medium heat.
Gently clean the portabella mushroom caps with a damp paper towel and remove the stems. In a small bowl, whisk together 2 tablespoons of olive oil, 1 tablespoon of balsamic vinegar, minced garlic, salt, and pepper.
Brush both sides of the mushroom caps generously with the mixture.
Grill the portabella mushrooms for 4-5 minutes per side, or until they are tender and have visible grill marks. Remove from heat and let cool slightly, then slice into thick strips.
While the mushrooms are cooling, prepare the salad base by combining the baby spinach, cherry tomatoes, and red onion in a large salad bowl.
In a small jar or bowl, whisk together the remaining 1 tablespoon of balsamic vinegar, 1 tablespoon of olive oil, honey, Dijon mustard, a pinch of salt, and pepper to create the vinaigrette.
Add the grilled mushroom slices to the salad bowl. Drizzle the vinaigrette over the salad and gently toss to combine.
Sprinkle the crumbled feta cheese and toasted pine nuts over the top of the salad.
Divide the salad into individual serving plates or bowls and serve immediately.
Nutrition Facts
Calories |
1077 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.3 g | 108% | |
| Saturated Fat | 18.4 g | 92% | |
| Polyunsaturated Fat | 15.9 g | ||
| Cholesterol | 67 mg | 22% | |
| Sodium | 2397 mg | 104% | |
| Total Carbohydrate | 56.6 g | 21% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 26.8 g | ||
| Protein | 33.5 g | 67% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 669 mg | 51% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 2518 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
