Sautéed Spinach and Mushroom Salad with Citrus Vinaigrette
A warm, flavorful salad of sautéed spinach and mushrooms tossed in a bright citrus vinaigrette, great for a Whole30-friendly side dish. This mediterranean-inspired whole30 (whole30, vegetarian) ready in about 15 minutes pairs fresh baby spinach, sliced cremini mushrooms, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 90 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 8 cups fresh baby spinach
- 8 oz, sliced cremini mushrooms
- 2 tbsp olive oil
- 2 cloves, minced garlic cloves
- 2 tbsp, freshly squeezed orange juice
- 1 tbsp apple cider vinegar
- 1/2 tsp sea salt
- 1/4 tsp black pepper
Instructions
- Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 2 minced garlic cloves and sauté for 30 seconds until fragrant.
- Step 2: Add 8 oz sliced cremini mushrooms and cook, stirring occasionally, for 5-6 minutes until the mushrooms are golden and their moisture has evaporated.
- Step 3: Add 8 cups fresh baby spinach to the skillet and sauté for 2-3 minutes until wilted but still bright green. Season with 1/2 tsp sea salt and 1/4 tsp black pepper.
- Step 4: Remove skillet from heat and drizzle the sautéed vegetables with a dressing made from 2 tbsp freshly squeezed orange juice and 1 tbsp apple cider vinegar. Toss gently to combine and serve warm.
Frequently asked questions
How long does Sautéed Spinach and Mushroom Salad with Citrus Vinaigrette take to make?
Total time is about 15 minutes (5 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Sautéed Spinach and Mushroom Salad with Citrus Vinaigrette?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep fresh baby spinach from drying out.
Can I substitute ingredients in Sautéed Spinach and Mushroom Salad with Citrus Vinaigrette?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sautéed Spinach and Mushroom Salad with Citrus Vinaigrette for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Sautéed Spinach and Mushroom Salad with Citrus Vinaigrette whole30?
Yes — this recipe is tagged whole30, vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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