Warm Mushroom Salad with Feta
Savor the earthy flavors of this Warm Mushroom Salad with Feta, a hearty and elegant dish perfect for any occasion. A medley of button and cremini mushrooms is sautéed with garlic and a hint of red chili flakes, their rich, umami flavors complemented by a vibrant mix of baby spinach and peppery arugula. Tossed with a zesty lemon-balsamic dressing, the salad is elevated with creamy crumbles of feta cheese and the satisfying crunch of toasted walnuts. Ready in just 25 minutes, this warm salad is an irresistible blend of textures and flavors, making it an ideal choice for a quick yet sophisticated meal. Serve it as a light lunch, a side dish, or a show-stopping starter for your dinner table. Keywords: warm mushroom salad, feta cheese salad, easy salad recipe, sautéed mushrooms, quick healthy meals.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 250 grams button mushrooms
- 250 grams cremini mushrooms
- 3 tablespoons olive oil
- 2 cloves garlic
- 0.5 teaspoons red chili flakes
- 100 grams baby spinach
- 50 grams arugula
- 100 grams feta cheese
- 50 grams walnuts
- 1 tablespoon lemon juice
- 1 tablespoon balsamic vinegar
- 0.5 teaspoons salt
- 0.25 teaspoons ground black pepper
Instructions
Clean the button and cremini mushrooms with a damp paper towel. Trim the stems and slice them into even pieces.
Heat 2 tablespoons of olive oil in a large skillet over medium heat.
Mince the garlic and add it to the skillet, sautéing for about 30 seconds until fragrant.
Add the sliced mushrooms to the skillet and sprinkle with red chili flakes. Cook for 8-10 minutes, stirring occasionally, until the mushrooms are browned and any liquid they release has evaporated.
Meanwhile, roughly chop the walnuts and toast them in a dry skillet over medium heat for 2-3 minutes, stirring frequently until fragrant. Set aside.
In a large mixing bowl, combine the baby spinach and arugula.
In a small bowl, whisk together the remaining 1 tablespoon of olive oil, lemon juice, balsamic vinegar, salt, and ground black pepper to make the dressing.
Once the mushrooms are done, add them directly to the greens in the mixing bowl. Toss gently to wilt the greens slightly.
Crumble the feta cheese over the salad and sprinkle the toasted walnuts on top.
Drizzle the salad with the prepared dressing and toss lightly to combine.
Serve immediately while the mushrooms are still warm.
Nutrition Facts
Calories |
1144 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.2 g | 126% | |
| Saturated Fat | 23.2 g | 116% | |
| Polyunsaturated Fat | 28.2 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 2447 mg | 106% | |
| Total Carbohydrate | 38.5 g | 14% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 15.2 g | ||
| Protein | 40.2 g | 80% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 790 mg | 61% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 2472 mg | 53% | |
*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.
