Sautéed Spinach and Mushroom Salad with Lemon-Tahini Dressing

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

A warm salad featuring tender sautéed spinach and mushrooms dressed with a bright lemon-tahini sauce, perfect for a Whole30 side or light meal. This whole30 (whole30, vegetarian) ready in about 20 minutes blends fresh baby spinach, sliced cremini mushrooms, olive oil 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 140 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: 10 min Cook: 10 min Serves 4 140 cal/serving
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Ingredients

Instructions

  1. Step 1: In a small bowl, whisk together 2 tbsp tahini, 2 tbsp fresh lemon juice, 2 tbsp water, 1/4 tsp sea salt, and 1/8 tsp black pepper until smooth and creamy. Set aside.
  2. Step 2: Heat 3 tbsp olive oil in a large skillet over medium heat. Add 3 minced garlic cloves and sauté for 30 seconds until fragrant.
  3. Step 3: Add 10 oz sliced cremini mushrooms to the skillet and cook for 5-6 minutes, stirring occasionally, until they release their moisture and begin to brown.
  4. Step 4: 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 1/8 tsp black pepper.
  5. Step 5: Remove from heat and transfer the mushroom-spinach mixture to a serving bowl. Drizzle with the prepared lemon-tahini dressing and toss gently to combine before serving.

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Frequently asked questions

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

Total time is about 20 minutes (10 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-Tahini 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-Tahini 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-Tahini 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-Tahini Dressing whole30?

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

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