Sautéed Spinach and Mushroom Salad with Lemon Vinaigrette

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

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.

Prep: 10 min Cook: 10 min Serves 4 Mediterranean cuisine 150 cal/serving
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Ingredients

Instructions

  1. 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.
  2. Step 2: Add 8 oz sliced cremini mushrooms and cook for 5 minutes, stirring occasionally, until they release their moisture and begin to brown.
  3. 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.
  4. 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.
  5. Step 5: Remove the skillet from heat, pour the lemon vinaigrette over the spinach and mushrooms, and toss gently to coat.
  6. Step 6: Transfer to a serving bowl and sprinkle 2 tbsp toasted pine nuts on top for added crunch.

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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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