Sautéed Spinach and Mushroom Salad with Lemon Vinaigrette
Quick sautéed spinach and mushrooms tossed in a bright lemon vinaigrette, creating a warm and fresh side salad. This mediterranean-inspired vegetarian (vegetarian) ready in about 20 minutes pairs fresh baby spinach, cremini mushrooms, sliced, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 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 cremini mushrooms, sliced
- 3 tbsp olive oil
- 2 cloves garlic cloves, minced
- 2 tbsp lemon juice
- 1 tsp Dijon mustard
- 1 tsp honey
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp toasted pine nuts
Instructions
- Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 2 minced garlic cloves and sauté for 30 seconds until fragrant.
- Step 2: Add 8 oz sliced cremini mushrooms and cook for 5 minutes, stirring occasionally, until they release their moisture and begin to brown.
- Step 3: Add 8 cups fresh baby spinach to the skillet and cook, stirring frequently, for 2-3 minutes until the spinach wilts but remains bright green.
- Step 4: In a small bowl, whisk together 1 tbsp olive oil, 2 tbsp lemon juice, 1 tsp Dijon mustard, 1 tsp honey, 1/2 tsp salt, and 1/4 tsp black pepper until emulsified.
- Step 5: Remove the skillet from heat, pour the lemon vinaigrette over the spinach and mushrooms, and toss gently to coat.
- Step 6: Transfer to a serving bowl and sprinkle 2 tbsp toasted pine nuts on top for added crunch.
Frequently asked questions
How long does Sautéed Spinach and Mushroom Salad with Lemon Vinaigrette take to make?
Total time is about 20 minutes (10 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 Lemon 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 Lemon 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 Lemon 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 Lemon Vinaigrette vegetarian?
Yes — this recipe is tagged 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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