Sauteed Mushrooms on Red Wine Vinaigrette Spinach Salad
Elevate your salad game with this elegant and flavorful Sautéed Mushrooms on Red Wine Vinaigrette Spinach Salad. Tender baby spinach is tossed in a tangy, homemade red wine vinaigrette, featuring hints of Dijon mustard, honey, and a touch of bright lemon juice. Golden cremini mushrooms, sautéed with garlic and butter until perfectly tender and aromatic, are layered on top for a warm, hearty contrast. Finished with shaved Parmesan cheese for a salty, nutty bite, this salad strikes the perfect balance between earthy, savory, and vibrant. Ready in just 25 minutes, this easy yet sophisticated recipe is perfect as a light lunch, dinner starter, or show-stopping side dish.
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Recipe Information
Ingredients
- 6 cups Baby spinach
- 12 ounces Cremini mushrooms
- 3 tablespoons Olive oil
- 1 tablespoon Unsalted butter
- 2 Garlic cloves
- 3 tablespoons Red wine vinegar
- 1 teaspoon Honey
- 1 teaspoon Dijon mustard
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 Shallot
- 0.25 cup Parmesan cheese, shaved
- 0.5 tablespoons Lemon juice
Instructions
Clean and dry the baby spinach. Place the spinach in a large salad bowl and set aside.
Trim the ends of the cremini mushrooms and slice them thinly. Set aside.
Peel and mince the garlic cloves. Peel and finely dice the shallot.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the sliced mushrooms and sauté for 5-7 minutes, stirring occasionally, until the mushrooms are golden and tender.
Add 1 tablespoon of butter and the minced garlic to the skillet. Cook for another 1-2 minutes until the garlic is fragrant. Season the mushrooms with 0.5 teaspoon of salt and 0.5 teaspoon of black pepper. Remove from heat and set aside.
In a small mixing bowl, whisk together the red wine vinegar, remaining 1 tablespoon of olive oil, honey, Dijon mustard, diced shallot, lemon juice, and the remaining 0.5 teaspoon salt and 0.5 teaspoon black pepper. This will be the vinaigrette.
Drizzle the red wine vinaigrette over the spinach in the salad bowl. Toss gently to coat the spinach evenly.
Divide the dressed spinach among four serving plates. Top each plate with a portion of the warm sautéed mushrooms.
Garnish each salad with shaved Parmesan cheese and a final drizzle of the vinaigrette, if desired. Serve immediately.
Nutrition Facts
Calories |
922 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.3 g | 95% | |
| Saturated Fat | 25.7 g | 128% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 91 mg | 30% | |
| Sodium | 3539 mg | 154% | |
| Total Carbohydrate | 36.0 g | 13% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 16.0 g | ||
| Protein | 34.3 g | 69% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 934 mg | 72% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 1772 mg | 38% | |
*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.
