Warm Spinach Salad W Caramelized Onion Mushroom Feta and Nuts
Elevate your salad game with this Warm Spinach Salad featuring caramelized onions, sautéed cremini mushrooms, creamy feta, and toasted nuts. Perfectly balanced with a drizzle of sweet and tangy balsamic honey dressing, this dish is a satisfying blend of rich, earthy flavors and fresh greens. The gentle heat from the warm onion and mushroom mixture slightly wilts the baby spinach, enhancing its tenderness and making each bite irresistibly flavorful. Quick to prepare in just 30 minutes, this vibrant salad is perfect as a hearty side or light main dish. Topped with crunchy toasted walnuts or pecans for texture, it’s a surefire crowd-pleaser that’s as nutritious as it is delicious!
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Recipe Information
Ingredients
- 6 cups baby spinach
- 2 tablespoons olive oil
- 1 large yellow onion
- 8 ounces cremini mushrooms
- 2 cloves garlic
- 0.5 cup feta cheese
- 0.5 cup walnuts or pecans
- 1.5 tablespoons balsamic vinegar
- 1 teaspoon honey
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Prepare the onions by peeling and thinly slicing them into half-moons.
Rinse and dry the baby spinach leaves, and set aside.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced onion and cook, stirring occasionally, for 10-12 minutes or until golden brown and caramelized.
While the onions are cooking, clean and slice the cremini mushrooms. Mince the garlic cloves.
Once the onions are caramelized, push them to one side of the skillet. Add the remaining 1 tablespoon of olive oil to the empty side of the skillet, then add the sliced mushrooms.
Cook the mushrooms over medium heat for 5-7 minutes or until they’re tender and browned. Stir the onions and mushrooms together, then add the minced garlic. Cook for an additional 1-2 minutes, stirring frequently, until the garlic is fragrant.
Lower the heat and add the balsamic vinegar, honey, salt, and black pepper to the skillet. Stir everything together until well combined. Turn off the heat.
In a large serving bowl, place the baby spinach. Pour the warm onion and mushroom mixture directly on top of the spinach. The heat will slightly wilt the spinach leaves.
Crumble the feta cheese over the salad.
Toast the nuts (walnuts or pecans) in a dry skillet over medium heat for 2-3 minutes until fragrant. Sprinkle the toasted nuts over the salad.
Toss everything gently to combine. Serve warm and enjoy!
Nutrition Facts
Calories |
1026 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.1 g | 105% | |
| Saturated Fat | 17.9 g | 89% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 67 mg | 22% | |
| Sodium | 2198 mg | 96% | |
| Total Carbohydrate | 50.5 g | 18% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 21.7 g | ||
| Protein | 31.4 g | 63% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 692 mg | 53% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 1621 mg | 34% | |
*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.
