Warm Mushroom and Spinach Salad
Elevate your salad game with this Warm Mushroom and Spinach Salad, a delightful fusion of earthy flavors and wholesome textures that’s perfect as an elegant starter or a light main dish. Featuring golden, sautéed button mushrooms infused with garlic and caramelized red onion, this salad is brought to life with a tangy-sweet homemade balsamic dressing enriched with Dijon mustard and honey. Tender baby spinach is gently wilted by the warmth of the mushroom medley, creating a comforting yet fresh base. Toasted pine nuts and grated Parmesan cheese add a satisfying crunch and depth of flavor, making every bite unforgettable. Ready in just 20 minutes, this quick and nourishing recipe is a must-try for busy weeknights or casual entertaining.
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 250 grams button mushrooms
- 150 grams baby spinach
- 2 cloves garlic
- 1 small red onion
- 2 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 0.5 teaspoon kosher salt
- 0.25 teaspoon ground black pepper
- 2 tablespoons toasted pine nuts
- 30 grams Parmesan cheese
Instructions
Wash and dry the baby spinach thoroughly, then set it aside.
Clean the button mushrooms with a damp paper towel, then slice them thinly.
Peel and mince the garlic cloves, and thinly slice the red onion.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the mushrooms and sauté for 5-6 minutes, stirring occasionally, until they are golden and tender.
Add the sliced red onion and minced garlic to the skillet. Cook for an additional 2-3 minutes until the onion is slightly softened and the garlic is fragrant.
In a small bowl, whisk together the remaining 1 tablespoon of olive oil, balsamic vinegar, Dijon mustard, honey, kosher salt, and ground black pepper to make the dressing.
Reduce the heat to low and pour the dressing into the skillet with the mushrooms and onions. Stir to combine and allow the mixture to warm through for 1-2 minutes.
Place the baby spinach in a large serving bowl. Pour the warm mushroom mixture over the spinach, allowing the heat to wilt the spinach slightly.
Sprinkle the salad with toasted pine nuts and freshly grated Parmesan cheese.
Toss gently to combine, then serve immediately while warm.
Nutrition Facts
Calories |
807 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.4 g | 81% | |
| Saturated Fat | 12.8 g | 64% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 27 mg | 9% | |
| Sodium | 750 mg | 33% | |
| Total Carbohydrate | 40.2 g | 15% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 20.8 g | ||
| Protein | 25.1 g | 50% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 471 mg | 36% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 1160 mg | 25% | |
*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.
