Best 4 Warm Spinach Mushroom Salad Recipes

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Indulge in a culinary journey with our Warm Spinach Mushroom Salad, a delectable dish that tantalizes your taste buds with every bite. This salad is a symphony of flavors, textures, and colors, featuring fresh spinach leaves, earthy mushrooms, tangy balsamic dressing, and a sprinkling of roasted pine nuts. Dive into the goodness of the sautéed mushrooms, absorbing the savory flavors of garlic and herbs. The balsamic dressing adds a delightful tanginess, while the toasted pine nuts provide a nutty crunch. This Warm Spinach Mushroom Salad is not just a salad; it's an experience that will leave you craving for more. So, get ready to embark on a culinary adventure with our step-by-step recipe and additional variations to satisfy your taste buds. Whether you prefer a classic rendition or a twist with goat cheese or a hearty addition of quinoa, we have you covered. Let's toss our way to a delightful and nutritious salad experience.

Here are our top 4 tried and tested recipes!

WARM SPINACH, MUSHROOM, AND GOAT CHEESE SALAD



Warm Spinach, Mushroom, and Goat Cheese Salad image

Provided by Daryl Getman

Categories     Salad     Cheese     Leafy Green     Mushroom     Appetizer     Sauté     Quick & Easy     Lunch     Goat Cheese     Bacon     Spinach     Bon Appétit     New York     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 9

6 bacon slices, chopped
1 large red bell pepper, cut lengthwise into thin strips
12 ounces crimini (baby bella) mushrooms, coarsely chopped
1 10-ounce bag spinach leaves
1/2 medium-size red onion, cut into paper-thin slices
2/3 cup olive oil
1/3 cup white wine vinegar
2 tablespoons sugar
4 ounces chilled soft fresh goat cheese, crumbled (about 1 cup)

Steps:

  • Cook bacon in large skillet over medium heat until brown and crisp. Using slotted spoon, transfer bacon to paper towels to drain. Add bell pepper to drippings in skillet; sauté 2 minutes. Using slotted spoon, transfer bell pepper to large bowl. Add mushrooms to same skillet and sauté until tender and beginning to brown, about 4 minutes. Add mushrooms to bowl with bell pepper and reserve skillet. Add spinach and onion to same bowl.
  • Add oil, vinegar, and sugar to reserved skillet; bring to boil, whisking until sugar dissolves. Season dressing with salt and pepper. Toss salad with enough warm dressing from skillet to coat. Divide salad among 4 plates. Sprinkle with goat cheese.

WARM MUSHROOM & WILTED SPINACH SALAD



Warm Mushroom & Wilted Spinach Salad image

Growing up we used to have a salad like this all the time, and it was about the only way I would eat spinach. Still love this combination. I think this particular recipe originated from the side of a bag of mushrooms. I have tweaked it over the years because I don't like to cook the spinach, I prefer to just toss the hot hot dressing over the spinach, which just wilts it enough without cooking it. I'm always throwing bread loaf ends into the freezer, this is a good recipe to use some of them in. Toss the final salad with cheese if you like. Beware, your house will smell like vinegar!!

Provided by magpie diner

Categories     Spinach

Time 40m

Yield 4 serving(s)

Number Of Ingredients 16

3/4 lb fresh spinach (washed and dried)
1/4 red onion, very thinly sliced (white or sweet onion is good too)
1 red bell pepper, seeded and diced
3 slices whole grain bread, any nutty, grainy bread is good
4 tablespoons olive oil
2 garlic cloves, minced
1 teaspoon dried basil
1 teaspoon dried oregano
3 tablespoons lemon juice
2 teaspoons grainy mustard
1 lb mushroom, sliced
sea salt
pepper
1/2 cup freshly grated parmesan cheese (optional)
1 tablespoon white wine vinegar (optional)
1 tablespoon olive oil (optional)

Steps:

  • Shred the spinach by hand into a large bowl. Add the sliced onion and red pepper to the spinach.
  • Toast the bread and then cut it into crouton style cubes. Alternatively, you could cut into cubes first and toast it in the oven so they get toasty all over. Do whichever time permits. Add to the spinach.
  • Warm the oil in a saute pan over medium heat. Add in the garlic and let it cook for a few minutes, being careful not to burn. Stir in the lemon juice, the oregano, basil and mustard, and finally the mushrooms. Let the mushrooms cook for about 5-7 minutes and adjust the seasoning, adding in freshly ground pepper and a little sea salt. It should taste like hot salad dressing at this point. If you prefer it tangier, add more lemon juice or a little wine vinegar.
  • You should have enough dressing in the pan to fully coat the spinach now, but you can add another tbsp or so of olive oil if you feel like it's not enough. Just make sure it's nice and hot.
  • Toss the hot dressing over the spinach. Toss well so that the spinach wilts. Toss in the parmesan cheese if desired. Serve warm & enjoy!

Nutrition Facts : Calories 235.3, Fat 15.2, SaturatedFat 2.2, Sodium 202.8, Carbohydrate 19.6, Fiber 5.5, Sugar 5.7, Protein 9.3

WARM ORANGE AND MUSHROOM SPINACH SALAD



Warm Orange and Mushroom Spinach Salad image

Categories     Salad     Mushroom     Sauté     Lunch     Orange     Bacon     Spinach     Hazelnut     Bon Appétit     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added

Yield Serves 4 to 6

Number Of Ingredients 14

Dressing
8 ounces sliced bacon, cut into 1-inch pieces
3/4 cup fresh orange juice
1/4 cup plus 2 tablespoons minced shallots
1/4 cup olive oil
1/4 cup balsamic vinegar or red wine vinegar
Salad
4 oranges, peeled, white pith removed
10 ounces spinach, stems trimmed
1 medium head radicchio
6 ounces fresh shiitake mushrooms, stemmed, sliced
6 ounces fresh oyster mushrooms
1/2 cup (generous) toasted hazelnuts, coarsely chopped
1 3 1/2-ounce packageenoki mushrooms (optional)

Steps:

  • For Dressing:
  • Cook bacon in heavy large skillet over medium heat until crisp. Using slotted spoon, transfer bacon to paper towels. Pour off drippings and reserve. Combine 1/4 cup reserved drippings with remaining ingredients in small bowl. Season to taste with salt and pepper.
  • For Salad:
  • Working over small bowl and using small sharp knife, cut between membranes of oranges to release segments; add to bowl. Tear spinach and radicchio into bite-size pieces and place in large bowl. (Can be prepared 1 day ahead. Cover dressing, orange segments, greens and reserved bacon drippings separately and refrigerate.)
  • Drain orange segments. Heat 2 tablespoons reserved bacon drippings in heavy large skillet over medium-high heat. Add shiitake mushrooms and sauté 1 minute. Add oyster mushrooms and season with salt and pepper. Sauté until golden brown, about 2 minutes. Add mushrooms to greens and toss. Pour dressing into same skillet and boil 2 minutes. Pour dressing over greens. Add bacon, orange segments and chopped hazelnuts. Toss to combine. Season to taste with salt and pepper. Garnish salad with enoki mushrooms and serve.

WARM SPINACH MUSHROOM SALAD



Warm Spinach Mushroom Salad image

In addition to being a very tasty side-dish salad, this is one of my favorites to have for lunch. It makes just the right amount for two portions. -Helen Ward O'Key, Torrington, Connecticut

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 2 servings.

Number Of Ingredients 8

2 onion slices, separated into rings
1/4 teaspoon garlic powder
1 tablespoon butter
1 cup sliced fresh mushrooms
4 cups torn fresh spinach
Salt to taste
2 tablespoons raspberry vinaigrette dressing or vinaigrette of your choice
1/2 cup salad croutons

Steps:

  • In a skillet, saute onion and garlic powder in butter until onion is tender. Add mushrooms; cover and cook for 1 minute or until tender. Add spinach; sprinkle with salt and vinaigrette. Cover and cook for 1 minute or until spinach is wilted. Serve warm with croutons.

Nutrition Facts : Calories 179 calories, Fat 14g fat (5g saturated fat), Cholesterol 15mg cholesterol, Sodium 284mg sodium, Carbohydrate 11g carbohydrate (2g sugars, Fiber 3g fiber), Protein 4g protein.

Tips:

  • Use fresh ingredients: Fresh spinach and mushrooms will give your salad the best flavor and texture.
  • Clean the mushrooms properly: To clean the mushrooms, wipe them with a damp paper towel or rinse them quickly under cold water. Do not soak them in water, as this will make them soggy.
  • Cook the mushrooms until they are tender: Cook the mushrooms in a little bit of olive oil or butter over medium heat until they are tender and slightly browned.
  • Wilt the spinach just until it is tender: Wilt the spinach in a little bit of olive oil or butter over medium heat until it is just tender. Do not overcook it, as this will make it tough.
  • Use a variety of toppings: To add extra flavor and texture to your salad, try topping it with crumbled bacon, goat cheese, Parmesan cheese, or toasted nuts.

Conclusion:

Warm spinach and mushroom salad is a delicious and healthy dish that can be enjoyed for lunch or dinner. It is packed with nutrients, including vitamins, minerals, and antioxidants. The salad is also a good source of protein and fiber. If you are looking for a quick and easy meal that is also good for you, warm spinach and mushroom salad is a great option.

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