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.
Equipment for this recipe
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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.
