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It can be difficult to enjoy salads when it’s freezing outside, which is why I’m currently loving salads like this one.
A warm topping of sauteed mushrooms and red onions makes fresh spinach much more appealing at this time of the year, especially with a bit of crumbled goat cheese on top. The combination of warm and tender vegetables, raw greens, and creamy cheese is pretty irresistible!
Spinach isn’t typically my favorite salad green, but a sturdier lettuce is required for salads topped with hot vegetables– you want the greens to wilt a bit, but not become totally soggy. (Arugula would work, too.) If you’d prefer to avoid the cheese, it can easily be left off, but I’d recommend adding another salty topping in its place, such as bacon for meat-eaters, or a sprinkling of Cashew Parmesan for vegans. That extra tangy, salty flavor really helps tie this dish together!
Depending on what else you’re serving, this salad will serve one person as a meal, or 2-4 as a side dish. My toddler and I shared it for lunch the other day, and we easily polished off this whole plate. My son loves eating food off of a fork lately, so he’ll eat anything I put on there. (I’m taking advantage of this while I can!) I hope you enjoy it as much as we did.
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Warm Mushroom & Spinach Salad
Serves 1-2
Ingredients:
1 tablespoon coconut oil
1/2 red onion, thinly sliced
8 ounces mushrooms, sliced
1/2 teaspoon sea salt
1 1/2 tablespoons raw apple cider vinegar
1 tablespoon extra virgin olive oil
3 cups of fresh spinach (about 3 ounces)
1-2 ounces chèvre (soft goat cheese)
Freshly ground black pepper
Directions:
Melt the coconut oil in a large skillet over medium heat, and saute the red onion until it starts to become translucent, about 5 minutes. Add in the mushrooms and salt and saute until tender, another 6 to 8 minutes. Add in the vinegar and saute another minute. Turn off the heat and stir in the olive oil.
Place the spinach in a large bowl and pour the hot vegetables over the top, tossing well until the leaves are glossy and slightly wilted. Plate the salad and top with crumbled goat cheese and freshly ground black pepper. Adjust seasoning to taste and serve warm!
Ingredients
- 1 tablespoon coconut oil
- 1/2 red onion , thinly sliced
- 8 ounces mushrooms , sliced
- 1/2 teaspoon sea salt
- 1 1/2 tablespoons raw apple cider vinegar
- 1 tablespoon extra virgin olive oil
- 3 cups of fresh spinach (about 3 ounces)
- 1-2 ounces chèvre (soft goat cheese)
- Freshly ground black pepper
Instructions
- Melt the coconut oil in a large skillet over medium heat, and saute the red onion until it starts to become translucent, about 5 minutes. Add in the mushrooms and salt and saute until tender, another 6 to 8 minutes. Add in the vinegar and saute another minute. Turn off the heat and stir in the olive oil.
- Place the spinach in a large bowl and pour the hot vegetables over the top, tossing well until the leaves are glossy and slightly wilted. Plate the salad and top with crumbled goat cheese and freshly ground black pepper. Serve warm!
Nutrition
Per Serving: Calories: 416, Fat: 35g, Carbohydrates: 16g, Fiber: 5g, Protein: 15g
Note:
The best part of making salads from scratch is that you can tweak the flavor to your taste until it’s “just right.” Feel free to add an extra splash of vinegar if you’d like it to be more tart, or any other veggies or toppings you like to make it your own.
Enjoy!
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Reader Feedback: What’s your favorite Winter-time salad?
I have Mede this before but not for a while. I made it tonight with little button mushrooms. OMG it was good and my husband called it “restaurant quality “. I am making it again in a few days.
This will be a go-to recipe. So easy and great for side dish or entrée