Ingredients
Salad:
6 cups fresh baby spinach
2 cups mushrooms (sliced; cremini or button)
1/4 red onion (thinly sliced)
1/4 cup shredded Parmesan cheese
1/4 cup chopped walnuts or pecans (optional)
Dressing:
3 tbsp olive oil
1 tbsp balsamic vinegar
1 tsp Dijon mustard
1 tsp honey (or maple syrup)
Salt and black pepper to taste
Instructions
Prepare the Mushrooms (Optional):
Heat a skillet over medium heat with a drizzle of olive oil. Sauté mushrooms for 4–5 minutes until tender and lightly browned. Let cool slightly.
Make the Dressing:
In a small bowl or jar, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper until well combined.
Assemble the Salad:
In a large bowl, combine spinach, mushrooms (raw or sautéed), red onion, and nuts if using.
Toss & Serve:
Drizzle dressing over the salad and toss gently. Top with Parmesan cheese and serve immediately.
Notes
Cooking Tips
- Use baby spinach for the best tender texture.
- Lightly sautéing mushrooms enhances their flavor and adds warmth to the salad.
- Slice onions very thin to avoid overpowering the dish.
- Toast nuts for extra crunch and deeper flavor.
- Add dressing just before serving to keep spinach fresh and crisp.
Variations
- Add Protein: Grilled chicken, steak strips, or hard-boiled eggs.
- Vegan Option: Skip Parmesan or use a plant-based alternative.
- Warm Salad Version: Toss spinach with warm mushrooms so it slightly wilts.
- Cheese Swap: Try feta, goat cheese, or blue cheese for different flavors.
- Fruit Twist: Add sliced strawberries, apples, or dried cranberries.
- Low-Carb/Keto: Keep as-is or increase nuts and cheese.
- Garlic Boost: Sauté mushrooms with garlic for extra depth.
- Citrus Dressing: Swap balsamic for lemon juice for a brighter taste.
- Prep Time: 10 minutes
- Cook Time: 5 minutes (optional for sautéed mushrooms)
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 3g
- Sodium: 180mg
- Fat: 14g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 5g