Sautéed Spinach and Mushroom Salad with Lemon Dressing

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A warm sautéed salad featuring tender spinach and earthy mushrooms, brightened by a fresh lemon and garlic dressing. This mediterranean-inspired whole30 (vegetarian, whole30) ready in about 15 minutes blends baby spinach, sliced cremini mushrooms, minced garlic cloves into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 90 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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.

Prep: 5 min Cook: 10 min Serves 4 Mediterranean cuisine 90 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 3 minced garlic cloves and sauté for 30 seconds until fragrant but not browned.
  2. Step 2: Add 10 oz sliced cremini mushrooms and cook for 5-6 minutes, stirring occasionally, until mushrooms release moisture and start to brown.
  3. Step 3: Add 8 cups baby spinach to the skillet, stirring continuously for 2-3 minutes until wilted and tender.
  4. Step 4: Remove from heat, then stir in 2 tbsp fresh lemon juice, 1/2 tsp sea salt, 1/4 tsp black pepper, and 1/8 tsp red pepper flakes if using. Toss gently to combine and serve warm.

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Frequently asked questions

How long does Sautéed Spinach and Mushroom Salad with Lemon Dressing take to make?

Total time is about 15 minutes (5 min prep + 10 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Sautéed Spinach and Mushroom Salad with Lemon Dressing?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Sautéed Spinach and Mushroom Salad with Lemon Dressing?

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 Dressing 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 Dressing vegetarian?

Yes — this recipe is tagged vegetarian, whole30 based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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