Why You’ll Love This Spinach Mushroom Salad

• It’s deeply savory and satisfying. The sautéed mushrooms bring an umami-rich, almost meaty quality that makes this salad feel far from boring. You won’t be missing a thing.
• The textures are a dream. You get the tender warmth of the mushrooms, the slight wilt of the spinach, and the crunch from toppings—it’s a party in every single bite.
• It comes together in a flash. Seriously, from chopping board to table in under 20 minutes. It’s perfect for those nights when you want something delicious and wholesome but don’t have the energy for a big production.
• It’s incredibly versatile. Think of this recipe as a fantastic base. You can add proteins like chickpeas or grilled chicken, switch up the nuts, or use different cheeses. It’s your canvas.

Ingredients & Tools

• 200 g baby spinach leaves
• 300 g cremini or chestnut mushrooms, sliced
• 1 large clove garlic, minced
• 2 tbsp olive oil (for sautéing)
• 1 tbsp unsalted butter (optional, but recommended)
• 2 tbsp extra virgin olive oil (for the vinaigrette)
• 1 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 1 tbsp finely chopped shallot
• 30 g shaved Parmesan or Pecorino cheese
• 30 g toasted pine nuts or walnuts
• Salt and freshly ground black pepper to taste

Tools: A large skillet, a small bowl for whisking the vinaigrette, and a large serving bowl.

The quality of your ingredients really shines here. Fresh, dry mushrooms will sear nicely, and a good extra virgin olive oil in the vinaigrette makes all the difference. Don’t skip the toasting of the nuts—that extra step adds a incredible depth of flavor.

Serves: 2 as a main, 4 as a side | Prep Time: 10 minutes | Cook Time: 8 minutes | Total Time: 18 minutes

Before You Start: Tips & Ingredient Notes

• Don’t wash the mushrooms until right before you use them. They are like little sponges and will absorb water, which will steam instead of sear in the pan. Just wipe them clean with a damp paper towel right before slicing.
• Get your skillet properly hot. A hot pan is the secret to getting those mushrooms beautifully browned rather than boiling in their own juices. You should hear a good sizzle when they hit the oil.
• Resist the urge to stir constantly. This is the hardest part! Let the mushrooms sit in the hot pan for a minute or two without moving them. This allows for proper browning and develops that fantastic, deep flavor.
• Have your spinach ready in the serving bowl. The magic happens when the hot mushrooms hit the cool spinach. You want to be ready to toss everything together immediately for that perfect slight wilt.

How to Make Spinach Mushroom Salad

Serving Suggestions

Complementary Dishes

• Crusty Garlic Bread — There’s no better tool for mopping up every last bit of the delicious vinaigrette and mushroom juices left in the bowl. It’s non-negotiable for a cozy meal.
• Simple Lentil Soup — For a heartier dinner, a bowl of earthy lentil soup alongside this salad creates a perfectly balanced, comforting, and protein-packed meal.
• Grilled Halloumi — Slices of pan-fried or grilled halloumi cheese add a fantastic salty, squeaky texture that complements the mushrooms beautifully.

Drinks

• A Crisp Sauvignon Blanc — The bright acidity and citrus notes in a good Sauvignon Blanc cut through the earthiness of the mushrooms and cleanse the palate wonderfully.
• Sparkling Water with Lemon — For a non-alcoholic option, the bubbles and citrus are incredibly refreshing and highlight the sharpness of the vinaigrette.
• A Light Pinot Noir — If you prefer red, a light-bodied Pinot Noir with its earthy notes is a fantastic match for the mushrooms without overpowering the salad.

Something Sweet

• Dark Chocolate and Orange Segments — A few squares of high-quality dark chocolate and some fresh orange segments after the salad is a simple, elegant, and surprisingly perfect way to end the meal.
• Lemon Sorbet — The ultimate palate cleanser. Its sharp, clean flavor is a bright and refreshing finish after the savory salad.
• Almond Biscotti — A crunchy, not-too-sweet biscotti that echoes the nutty flavors in the salad feels just right with a cup of espresso.

Top Mistakes to Avoid

• Mistake: Soggy, steamed mushrooms. This happens if the pan isn’t hot enough or if the mushrooms are crowded. They release their liquid and end up boiling. A hot pan and enough space are key for browning.
• Mistake: Dressing the spinach too early. If you add the vinaigrette to the spinach before the mushrooms go on, the acid will cause the leaves to wilt unpleasantly and become slimy. The warm mushrooms should be the first thing to touch the greens.
• Mistake: Using pre-grated Parmesan. It really doesn’t melt or integrate the same way. Taking a minute to shave your own cheese from a block makes a world of difference in both flavor and texture.
• Mistake: Skipping the salt until the end. Season your mushrooms well during cooking. Salting them draws out moisture and helps build layers of flavor right from the start.

Expert Tips

• Tip: Mix your mushrooms. For an even deeper flavor, use a combination. Try cremini for base, a few shiitake for smokiness, and maybe an oyster mushroom for a different texture. It elevates the dish instantly.
• Tip: Add a fresh herb finish. Right before serving, tear over some fresh tarragon or parsley. The bright, anise-like flavor of tarragon is particularly amazing with mushrooms.
• Tip: Make it a warm chicken salad. Sauté bite-sized pieces of chicken breast in the pan before the mushrooms, then set aside and add back at the end. It’s a complete, protein-packed meal in one bowl.
• Tip: Let the vinaigrette ingredients mingle. Letting the shallot sit in the vinegar for even five minutes before adding the oil mellows its flavor and creates a more harmonious dressing.

FAQs

Can I make this salad ahead of time?
You can do some prep, but I wouldn’t assemble it fully. You can wash and dry the spinach, make the vinaigrette (it will keep in the fridge for days), slice the mushrooms, and toast the nuts. But cook the mushrooms and assemble the salad just before you’re ready to eat. The magic is in serving it warm, and the spinach will wilt too much if left to sit dressed.

What other greens can I use?
Absolutely! While spinach is classic, arugula (rocket) works wonderfully for a peppery kick. Kale is also great, but I’d recommend massaging it with a tiny bit of the vinaigrette first to soften it up. A mix of sturdy greens like radicchio and escarole would also be delicious.

I don’t have red wine vinegar. What can I use?
No problem! White wine vinegar or even fresh lemon juice are excellent substitutes. The goal is that bright acidity to balance the mushrooms. Balsamic vinegar would work too, but it’s sweeter and darker, so it will change the color and flavor profile quite a bit—still tasty, just different.

How can I make this vegan?
Easily! Just omit the butter and the Parmesan cheese. For a cheesy element, a sprinkle of nutritional yeast works wonders, adding a savory, umami depth. You could also use a vegan Parmesan-style alternative.

My mushrooms are releasing a lot of water. What should I do?
This usually means the pan wasn’t hot enough to start. Don’t worry! Just keep cooking them over medium-high heat. The liquid will eventually evaporate, and then the mushrooms will start to brown. It will take a bit longer, but you’ll still get a great result. Patience is key.