Salads > Leafy Green Salads > Spinach Salads > Spinach Salad with Mushrooms and Walnuts Recipe

Classic Spinach Salad with Warm Mushrooms and Toasted Walnuts

Enjoy this delightful spinach salad featuring fresh spinach, sautéed mushrooms, and crunchy toasted walnuts, all tossed in a tangy vinaigrette. A perfect combination of textures and flavors!

Prep Time
15 minutes
Cook Time
15 minutes
Servings
4
Ingredients
  • 6 oz Fresh Spinach
  • 8 oz Cremini Mushrooms
  • 1/2 cup Walnut Halves
  • 1 small Shallot
  • 2 cloves Garlic
  • 3 tablespoons Olive Oil
  • 2 tablespoons Balsamic Vinegar
  • 1 teaspoon Dijon Mustard
  • 1 teaspoon Maple Syrup
  • 1/4 teaspoon Salt
  • 1/4 teaspoon Black Pepper

Toast the Walnuts

Spread the walnut halves on a baking sheet and toast in a preheated oven at 350°F (175°C) for 5-7 minutes, or until lightly browned and fragrant. Alternatively, toast them in a dry skillet over medium heat, stirring frequently, until fragrant. Be careful not to burn them.

Prepare the Mushrooms

Clean the cremini mushrooms with a damp cloth or paper towel. Slice them thinly. Finely dice the shallot and mince the garlic.

Sauté the Mushrooms

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced shallot and cook for 2 minutes, until softened. Add the minced garlic and sliced mushrooms. Cook, stirring occasionally, until the mushrooms are tender and browned, about 8-10 minutes. Season with salt and pepper.

Make the Vinaigrette

In a small bowl, whisk together the balsamic vinegar, Dijon mustard, maple syrup, and the remaining 1 tablespoon of olive oil. Season with salt and pepper to taste.

Assemble the Salad

In a large bowl, combine the fresh spinach, sautéed mushrooms, and toasted walnuts. Pour the vinaigrette over the salad and toss gently to coat. Serve immediately.

Nutrition Facts Estimated per 100g of product

Calories: 150kcal
Protein: 4g
Fat: 11g
Carbohydrates: 10g
Fiber: 3g

Other Considerations for Nutrition

This salad is a good source of vitamins, minerals, and healthy fats. Adjust the amount of maple syrup based on your preference for sweetness. To reduce fat, use less olive oil.

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FAQ

  • Can I use different types of mushrooms?

    Yes, you can use any type of mushroom you prefer, such as button mushrooms, shiitake mushrooms, or oyster mushrooms.
  • Can I substitute the walnuts?

    Yes, you can substitute the walnuts with other nuts like pecans or almonds. Make sure to toast them for added flavor and crunch.
  • How long does the vinaigrette last?

    The vinaigrette can be stored in an airtight container in the refrigerator for up to 3 days.