Sautéed Spinach and Mushroom Salad with Toasted Almonds

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Delicate baby spinach and earthy mushrooms sautéed and topped with crunchy toasted almonds for a warm paleo salad. This mediterranean-inspired paleo (paleo, vegetarian) ready in about 18 minutes pairs baby spinach, cremini mushrooms, sliced, extra virgin 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.

★ 4.5 (8 ratings) Prep: 8 min Cook: 10 min Serves 4 Mediterranean cuisine 150 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp extra virgin olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
  2. Step 2: Add 2 minced garlic cloves and sauté for 30 seconds until fragrant, taking care not to brown.
  3. Step 3: Add 8 oz sliced cremini mushrooms and cook for 5-6 minutes, stirring occasionally, until mushrooms are browned and tender.
  4. Step 4: Add 6 cups baby spinach to the skillet and sauté for 2-3 minutes until just wilted.
  5. Step 5: Season with 1/2 tsp sea salt and 1/4 tsp freshly ground black pepper, then remove from heat.
  6. Step 6: Transfer to serving bowl, drizzle with 1 tbsp fresh lemon juice, and sprinkle 1/4 cup toasted sliced almonds on top for a satisfying crunch.

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Frequently asked questions

How long does Sautéed Spinach and Mushroom Salad with Toasted Almonds take to make?

Total time is about 18 minutes (8 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 Toasted Almonds?

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 Toasted Almonds?

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 Toasted Almonds 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 Toasted Almonds paleo?

Yes — this recipe is tagged paleo, 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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