Spinach and Mushroom Salad with Citrus Vinaigrette
Elevate your salad game with this vibrant Spinach and Mushroom Salad with Citrus Vinaigrette—a delightful blend of fresh, earthy flavors and zesty brightness. Crisp baby spinach pairs perfectly with tender, sautéed cremini mushrooms infused with garlic, while thinly sliced red onion and crunchy toasted almond slices add layers of texture. The star of this dish, however, is the fresh citrus vinaigrette, made with tangy orange and lemon juice, honey, Dijon mustard, and a touch of olive oil, bringing a refreshing zing to every bite. Quick and easy to prepare in just 15 minutes, this salad is as nutritious as it is flavorful, making it a perfect choice for a light lunch, dinner side, or elegant appetizer. Healthy, vibrant, and utterly satisfying—this is a recipe you’ll turn to again and again!
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Recipe Information
Ingredients
- 6 cups Fresh baby spinach leaves
- 2 cups Cremini or button mushrooms
- 2 tablespoons Olive oil
- 2 cloves Garlic (minced)
- 3 tablespoons Orange juice (freshly squeezed)
- 1 tablespoon Lemon juice (freshly squeezed)
- 1 teaspoon Honey
- 1 teaspoon Dijon mustard
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper (ground)
- 0.25 cup Red onion (thinly sliced)
- 0.25 cup Toasted almond slices
Instructions
Rinse and pat dry the baby spinach leaves. Place them in a large salad bowl.
Clean the mushrooms with a damp paper towel and slice them thinly.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the mushrooms and sauté for 3-4 minutes until they are tender and slightly golden. Add the minced garlic and cook for another 30 seconds, then remove from heat and let cool slightly.
In a small mixing bowl, whisk together the orange juice, lemon juice, honey, Dijon mustard, salt, and black pepper. Slowly drizzle in the remaining 1 tablespoon of olive oil while whisking continuously to emulsify the vinaigrette.
Add the sautéed mushrooms and garlic to the spinach in the salad bowl. Top with the thinly sliced red onion and toasted almond slices.
Pour the citrus vinaigrette over the salad and toss gently until everything is well coated.
Serve immediately and enjoy your refreshing Spinach and Mushroom Salad with Citrus Vinaigrette.
Nutrition Facts
Calories |
567 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.2 g | 57% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1405 mg | 61% | |
| Total Carbohydrate | 35.2 g | 13% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 17.3 g | ||
| Protein | 16.0 g | 32% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 254 mg | 20% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 1804 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.
