Warm Mushroom Wilted Spinach Salad
Elevate your salad game with this Warm Mushroom Wilted Spinach Salad—a cozy, nutrient-packed dish perfect for any season. Tender baby spinach and golden-brown sautéed mushrooms are combined with sweet red onions and garlic in a luscious homemade balsamic vinaigrette. The warm dressing gently wilts the spinach, enhancing its vibrant green color and delicate texture. Optional toppings like toasted walnuts and shaved Parmesan cheese add crunch and a touch of savory indulgence, making this salad a satisfying standalone meal or a flavorful side dish. Ready in just 20 minutes, this recipe is quick, healthy, and bursting with umami goodness. Whether you're hosting a dinner party or craving something fresh yet hearty, this warm spinach salad is guaranteed to impress!
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Recipe Information
Ingredients
- 8 cups Baby spinach
- 8 oz Button mushrooms
- 3 tbsp Olive oil
- 1 small Red onion
- 2 cloves Garlic
- 2 tbsp Balsamic vinegar
- 1 tsp Dijon mustard
- 1 tsp Honey
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 0.25 cup Parmesan cheese (optional)
- 0.25 cup Toasted walnuts (optional)
Instructions
Wash and thoroughly dry the baby spinach, then set it aside.
Clean the mushrooms using a damp paper towel, slice them thinly, and set aside.
Thinly slice the red onion and mince the garlic cloves.
In a large skillet, heat 2 tablespoons of olive oil over medium heat.
Add the sliced mushrooms and cook for 5-7 minutes, stirring occasionally, until they are golden brown and tender.
Add the sliced red onions and minced garlic to the skillet. Cook for another 2-3 minutes until they are fragrant and slightly softened.
While the vegetables are cooking, whisk together the balsamic vinegar, Dijon mustard, honey, 1 tablespoon olive oil, salt, and black pepper in a small bowl to make the vinaigrette.
Reduce the skillet heat to low and add the vinaigrette directly to the mushroom mixture. Stir to evenly coat and warm the dressing.
Add the spinach to the skillet in batches, tossing gently with tongs until just wilted but still vibrant green. Remove from heat immediately to avoid overcooking.
Transfer the warm salad to a serving bowl or plates. Top with optional Parmesan cheese and toasted walnuts for added texture and flavor.
Serve immediately and enjoy!
Nutrition Facts
Calories |
1033 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.8 g | 101% | |
| Saturated Fat | 18.2 g | 91% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 53 mg | 18% | |
| Sodium | 2342 mg | 102% | |
| Total Carbohydrate | 45.6 g | 17% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 20.8 g | ||
| Protein | 41.1 g | 82% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 1024 mg | 79% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 1171 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.
