Sautéed Spinach and Mushroom Salad with Balsamic Glaze
A warm salad featuring tender sautéed baby spinach and earthy mushrooms, finished with a tangy balsamic reduction for a flavorful bite. This Mediterranean-inspired salad recipe (vegetarian), ready in about 25 minutes, pairs baby spinach, cremini mushrooms, olive oil into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 90 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. 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
- 5 cups baby spinach
- 8 oz sliced cremini mushrooms
- 2 tbsp olive oil
- 2 minced garlic cloves
- 1/4 cup balsamic vinegar
- 1 tbsp honey
- 1/2 tsp salt
- 1/4 tsp black pepper
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a small saucepan over medium heat, combine 1/4 cup balsamic vinegar and 1 tbsp honey. Simmer gently for 8-10 minutes until reduced to a thick glaze, stirring occasionally. Remove from heat and set aside.
- Step 2: 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 3: Add 8 oz sliced cremini mushrooms and cook for 5 minutes, stirring frequently, until golden and softened.
- Step 4: Add 5 cups baby spinach along with 1/2 tsp salt and 1/4 tsp black pepper, and sauté for 2 minutes until the spinach wilts but remains bright green.
- Step 5: Transfer the spinach and mushroom mixture to a serving bowl and drizzle with the balsamic glaze before serving.
Frequently asked questions
How long does Sautéed Spinach and Mushroom Salad with Balsamic Glaze take to make?
Total time is about 25 minutes (10 min prep + 15 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 Balsamic Glaze?
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 baby spinach from drying out.
Can I substitute ingredients in Sautéed Spinach and Mushroom Salad with Balsamic Glaze?
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 Balsamic Glaze 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 Balsamic Glaze 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.
