This vibrant Spinach Salad with Mushrooms and Feta is a quick, flavorful, and nutritious option for any meal.
Packed with fiber-rich spinach, protein from feta, and heart-healthy fats from olive oil, it’s both satisfying and light.
Easy to prepare in under 20 minutes, this salad makes a perfect everyday dish that’s refreshing, wholesome, and full of savory goodness.
25-Minute Spinach Salad with Mushrooms and Feta
Equipment
- Large mixing bowl (1)
- Frying pan (1)
- Whisk (1)
- Knife (1)
- Cutting board (1)
- Measuring cups and spoons
Ingredients
- 8 cups fresh spinach leaves washed and dried
- 8 oz mushrooms thickly sliced
- ¼ cup green onions thinly sliced
- 1 ¼ tbsp extra virgin olive oil 1 tbsp for cooking + 1/4 cup for dressing
- 2 tbsp balsamic vinegar
- ½ tsp garlic powder
- ½ tsp all-purpose seasoning or Spike Seasoning
- ⅓ cup crumbled feta cheese
Instructions
- Prepare the Spinach Base: Begin by thoroughly washing the fresh spinach leaves to remove any dirt or grit. Pat them dry using a clean kitchen towel or a salad spinner to ensure no excess water remains, which can dilute the dressing. Once dried, place all 8 cups of spinach into a large mixing bowl that has enough space to toss the salad comfortably without spilling.
- Slice the Mushrooms: Take 8 ounces of your preferred mushrooms—cremini, button, or portobello—and gently wipe them with a damp paper towel to clean them. Avoid soaking them in water to preserve their texture and flavor. Slice the mushrooms into thick, even pieces so that they cook uniformly and retain a hearty bite in the salad.
- Slice the Green Onions: Wash 1/4 cup of green onions thoroughly. Trim off the roots and any wilted parts of the green stalks. Slice them thinly on a slight diagonal to create delicate ribbons that will soften slightly when cooked and blend beautifully with the mushrooms.
- Prepare the Dressing: In a small mixing bowl, combine 1/4 cup of extra virgin olive oil with 2 tablespoons of balsamic vinegar. Add 1/2 teaspoon of garlic powder and 1/2 teaspoon of all-purpose seasoning or Spike Seasoning. Whisk the ingredients together until the mixture is smooth and slightly emulsified. Set aside, allowing the flavors to meld while you cook the mushrooms.
- Heat the Pan and Cook Mushrooms: Place a large frying pan on medium heat and add 1 tablespoon of olive oil. Allow it to warm until it shimmers lightly. Add the sliced mushrooms in a single layer, giving them enough space to brown rather than steam. Cook for about 5 minutes, occasionally stirring gently, until the mushrooms develop a deep golden color and most of their released liquid has evaporated.
- Add the Green Onions: Once the mushrooms are nicely browned, add the sliced green onions to the pan. Cook together for an additional 1–2 minutes, stirring occasionally, until the onions are just beginning to soften. Be careful not to overcook them—they should retain a hint of crispness and a fresh flavor.
- Incorporate the Dressing: Reduce the heat slightly and pour the prepared balsamic dressing over the mushrooms and onions in the pan. Let the mixture come just to a gentle simmer so that the flavors meld together, then immediately remove from heat. The warmth will help the dressing coat the vegetables evenly without wilting the spinach prematurely.
- Combine with Spinach: Pour the warm mushroom, onion, and dressing mixture over the fresh spinach in the large bowl. Using clean salad tongs or two large spoons, toss everything gently but thoroughly. Ensure that each spinach leaf is lightly coated with the warm dressing and vegetables, giving a balanced distribution of flavors.
- Add the Feta Cheese: Take 1/3 cup of crumbled feta cheese and sprinkle it evenly over the tossed salad. The creamy, slightly tangy feta complements the earthy mushrooms and fresh spinach, adding richness and a subtle salty flavor.
- Serve and Enjoy: Transfer the salad to a serving bowl or plate. Optionally, garnish with additional fresh herbs, a few whole mushrooms, or a drizzle of extra balsamic vinegar for presentation. Serve immediately while the mushrooms are warm, allowing the flavors to blend naturally with the crisp spinach. This salad pairs beautifully with grilled chicken, fish, or can stand alone as a satisfying vegetarian meal.
Notes
- Use fresh, crisp spinach for the best texture; baby spinach works well if preferred.
- Cremini mushrooms are ideal for a rich, earthy flavor, but any variety can be used.
- Slice mushrooms thickly to ensure they retain their juiciness after cooking.
- All-purpose seasoning can replace Spike Seasoning; adjust salt to taste.
- Warm mushrooms enhance the flavor of the salad and slightly wilt the spinach without making it soggy.
- Feta cheese can be crumbled from a block for fresher taste or pre-crumbled for convenience.
- This salad is best served immediately but can be prepared in advance with some minor adjustments.
Chef’s Secrets For Flavor Balance
Achieving the perfect flavor in this salad comes down to balancing warmth, seasoning, and texture.
Browning mushrooms properly is essential—they should be golden and slightly caramelized, which enhances their natural umami.
Using a high-quality extra virgin olive oil for the dressing adds richness and a subtle fruity note.
When adding the dressing to the warm vegetables, do it just before combining with spinach to avoid wilting the leaves too much.
Finally, gently tossing the salad ensures every leaf is coated without bruising the delicate spinach, allowing the feta to provide bursts of creamy saltiness in every bite.
Serving Suggestions To Impress Guests
This versatile spinach salad can be served as a standalone vegetarian meal or as a side dish to complement proteins like grilled chicken, salmon, or roasted tofu.
For a heartier version, add toasted nuts such as walnuts or pine nuts, or include roasted sweet potato cubes for extra fiber and flavor.
Pair it with a crisp white wine or a light sparkling water with lemon for an elegant presentation.
The salad is also ideal for lunchboxes or casual gatherings, as it looks vibrant and tastes fresh even when plated simply.
Storage Tips To Preserve Freshness
This salad is best served fresh, but leftovers can be stored with care.
Keep the mushroom-onion mixture separate from the spinach and feta if you anticipate storing it for later.
Store each component in an airtight container in the refrigerator for up to 2 days.
When ready to eat, gently reheat the mushroom mixture and toss it with fresh spinach just before serving to maintain crispness.
Avoid pre-tossing the salad in advance, as the spinach will wilt and the feta may become soggy.
Frequently Asked Questions
1. Can I use baby spinach instead?
Yes, baby spinach works beautifully in this salad. It has a more tender texture and slightly sweeter taste. Just ensure it is well-washed and dried to prevent excess moisture from watering down the dressing.
2. What mushrooms are best for this recipe?
Cremini mushrooms are ideal for their firm texture and rich flavor, but you can use button, portobello, or shiitake mushrooms. Thick slices help them retain juiciness and provide a satisfying bite in the salad.
3. Can I make this salad vegan?
Absolutely! Substitute feta cheese with a vegan feta alternative or crumbled firm tofu. Ensure the dressing ingredients are plant-based, which in this recipe they already are.
4. How do I prevent spinach from wilting too quickly?
To maintain crispness, only add the warm mushroom mixture to the spinach just before serving. Toss gently to coat the leaves without over-handling them. This keeps the salad fresh and visually appealing.
5. Can this salad be made ahead of time?
Yes, with some adjustments. Store the cooked mushrooms and onions separately in an airtight container and keep the spinach and feta fresh in another container. Combine just before serving for best texture and flavor.
