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    Home » By Season » Autumn Salads

    Spinach & Mushroom Salad with Lemon Balsamic

    Filed Under: Autumn Salads, Dinner Salads, Low Carb

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    This Spinach & Mushroom Salad is hearty, delicious and incredibly nutritious. A healthy option for dinner or as a BBQ side as it is packed full of iron and B Vitamins.

    Jump to Recipe Jump to Video Print Recipe
    SPINACH MUSHROOM SALAD PORT IN WHITE BOWL WITH RED TEA TOWEL

    We have combined white button mushrooms with salty bacon, and pine nuts which have all been sautéed until golden, then tossed in a our zingy lemon balsamic dressing with dried tomatoes.

    Some Serving Ideas

    This salad is substantial enough to have as a main meal but it partners beautifully with grilled meats and would make a great BBQ side. Try it with pepper steak or lemony chicken fillets.

    Let's Talk Ingredients & Substitutions

    • Baby Spinach - used as a base because it is hearty and partners well with mushrooms. Raw silverbeet, chard or kale would also work well here.
    • White Button Mushrooms - added as an additional vegetable and to boost the satiety in this salad, they also add a power boost of B vitamins. You could also try some eggplant, zucchini or chickpeas (garbanzo beans) instead.
    • Bacon - added for its wonderful smoky, salty flavour, you can easily swap for diced ham, pancetta or prosciutto.
    • Dried Tomatoes - used for a pop of bright colour and their intense tomatoey flavour. If you are unable to find dry-packed tomatoes you can use sun-dried tomatoes in oil but rinse and dry them thoroughly before adding to your salad.
      As a replacement jarred red peppers or halved cherry tomatoes would also work well here.
    • Pine Nuts - added for crunch and for their buttery piney flavour, try some seeds such as pepitas or sunflower seeds, pecans or peanuts instead.
    • Lemon Balsamic Dressing - adds a tangy refreshing flavour to this salad. If you are in a hurry try some balsamic glaze instead. But the lemon really adds something special in this dressing.

    You Will Need

    INGREDIENTS NEEDED FOR SPINACH MUSHROOM SALAD

    How to make this salad

    1PREPARE THE INGREDIENTS
    Wash baby spinach, remove any wilted or damaged leaves and either pat or spin dry in a salad spinner.
    Cut off the rind from your bacon, then dice into half-inch (1.5cm) pieces. Separate the pieces so that they cook evenly.
    If your mushrooms are full of dirt submerge them in a water bath, drain and pat dry. Cut off the stems and then quarter them.

    • WASHING-BABY-SPINACH
      WASH BABY SPINACH
    • BABY-SPINACH-IN-SALAD-SPINNER
      EITHER PAT OR SPIN DRY SPINACH
    • CUT OFF THE RIND FROM BACON
      CUT OFF THE RIND FROM BACON
    • DICE BACON RASHERS on wooden board with knife
      DICE BACON RASHERS
    • CUT OFF STEMS FROM MUSHROOMS
      CUT OFF STEMS FROM MUSHROOMS
    • QUARTER YOUR MUSHROOMS
      QUARTER YOUR MUSHROOMS

    2SAUTÉ YOUR INGREDIENTS
    Add your bacon to a hot pan and cook until golden (approximately 3-4 minutes).
    Add they pine-nuts and cook until golden. (approximately 1-2 minutes).
    Add the quartered mushrooms, if you find that there is not enough fat from the bacon then add two tablespoons of olive oil. Sauté your mushrooms until slightly soft (approximately 3-4 minutes).

    • ADD DICED BACON TO HOT PAN
      ADD DICED BACON TO HOT PAN
    • FRYING BACON UNTIL GOLDEN BROWN
      FRY UNTIL GOLDEN BROWN
    • ADD PINE NUTS TO DICED BACON IN PAN
      ADD PINE NUTS
    • 10-FRY PINE NUTS WITH BACON UNTIL GOLDEN
      FRY PINE NUTS WITH BACON UNTIL GOLDEN
    • ADDING QUARTERED MUSHROOMS TO BACON PIN NUT MIX IN A PAN
      ADD QUARTERED MUSHROOMS
    • COOK MUSHROOMS WITH BACON MIX UNTIL SLIGHTLY SOFT
      COOK UNTIL SLIGHTLY SOFT

    3PREPARE TOMATOES & PARMESAN
    Cut your dried-tomatoes into strips, if you are using tomatoes in oil make sure that you rinse the oil off the tomatoes and pat them dry before cutting.
    Using a vegetable peeler to shave your parmesan into flakes.

    • CUTTING DRIED TOMATOES INTO STRIPS ON WOODEN BOARD
      CUT DRIED TOMATOES INTO STRIPS
    • USING A PEELER TO CUT PARMESAN FLAKES
      USE A PEELER TO CUT PARMESAN FLAKES

    4SHAKE UP YOUR DRESSING
    Add your dressing ingredients in a glass jar, season with sea salt and cracked black pepper and shake well to combine.

    • DD LEMON BALSAMIC INGREDIENTS TO JAR
      DD LEMON BALSAMIC INGREDIENTS TO JAR
    • SHAKE LEMON BALSAMIC TO COMBINE
      SHAKE LEMON BALSAMIC TO COMBINE

    5ASSEMBLE YOUR SALAD
    Add all your salad ingredients to a large mixing bowl, season with sea salt and cracked pepper, pour over the dressing and toss well to combine. Garnish with parmesan flakes and serve.

    • ADD INGREDIENTS TO MIXING BOWL
      ADD INGREDIENTS TO BOWL
    • POURING OVER DRESSING ON SPINACH MUSHROOM SALAD
      POUR OVER DRESSING
    • MIX KETO SPINACH MUSHROOM SALAD UNTIL COMBINED
      MIX TO COMBINE
    • SPINACH MUSHROOM SALAD IN WHITE BOWL TOPPED WITH PARMESAN FLAKES WITH RED TEA TOWEL & RED SERVING SPOONS
      TOP WITH PARMESAN FLAKES & SERVE

    Can I make this salad ahead?

    • You can make this salad several hours in advance and just add the dressing just before serving.
    • Prepare the bacon, mushroom mix the day before, then allow to come to room temperature before adding the spinach, dried-tomatoes and dressing to your salad.
    • Make the dressing up to a week in advance and store in an air-tight container in your fridge.

    What About the Leftovers?

    • The leftovers make a sensational addition to some pasta the following day. I like to boost the mushroomy flavour by rehydrating some dried porcini mushrooms in hot water and adding the liquid and chopped up porcini mushrooms to the pasta.
    • You can also transform the leftovers into a filling for a tart, quiche, frittata or omelette.

    Try some more of our mushroom salads:

    • WILD-RICE-SALAD-FEATURED IMAGE IN LANDSCAPE
      WILD RICE SALAD WITH MUSHROOMS
    • MUSHROOM-SALAD-BLOG-675-2
      RAW MUSHROOMS WITH HAZELNUTS
    SPINACH MUSHROOM SALAD PORT IN WHITE BOWL WITH RED TEA TOWEL & RED SERVING SPOONS

    Spinach & Mushroom Salad with Lemon Balsamic

    This Spinach & Mushroom Salad is hearty, delicious and incredibly nutritious. A healthy option for dinner or as a BBQ side as it is packed full of iron and B Vitamins.
    Print Recipe Pin Recipe Rate this Recipe
    Prep Time: 15 minutes
    Cook Time: 15 minutes
    Total Time: 30 minutes
    * Times are an estimate and will depend on your skill level
    Course: Salad
    Cuisine: American, Australian
    Keyword: Intermediate, keto, low carb
    Servings: 6 as a side
    Calories: 584kcal
    Equipment
    • Non-stick frypan
    • Salad Spinner
    • Vegetable Peeler
    Ingredients
    For the salad
    • 100 grams Baby Spinach (4 cups, 3.53 ounces )
    • 240 grams Bacon (6 rashers, 8.47 ounces)
    • 500 grams Mushrooms (17.64 ounces)
    • ½ cup Sun dried toms
    • ½ cup Pine nuts
    • Sea salt and cracked black pepper
    For the dressing
    • 2 tbsps balsamic vinegar
    • 2 tbsps lemon juice fresh (juice from 1 large lemon)
    • 1 tablespoon grated lemon zest zest from 1 large lemon
    • ¼ cup olive oil
    For the garnish
    • ¼ cup Shaved Parmesan
    Metric - Imperial
    Instructions
    • Wash baby spinach, remove any wilted or damaged leaves and either pat or spin dry in a salad spinner.
    • Cut off the rind from your bacon, then dice into half-inch (1.5cm) pieces. Separate the pieces so that they cook evenly.
    • If your mushrooms are full of dirt submerge them in a water bath, drain and pat dry. Cut off the stems and then quarter them.
    • Add your bacon to a hot pan and cook until golden (approximately 3-4 minutes).
    • Add the pine-nuts and cook until golden. (approximately 1-2 minutes).
    • Add the quartered mushrooms, if you find that there is not enough fat from the bacon then add two tablespoons of olive oil. Sauté your mushrooms until slightly soft (approximately 3-4 minutes).
    • Cut your dried-tomatoes into strips, if you are using tomatoes in oil make sure that you rinse the oil off the tomatoes and pat them dry before cutting.
    • Using a vegetable peeler shave your parmesan into flakes.Cut your dried-tomatoes into strips, if you are using tomatoes in oil make sure that you rinse the oil off the tomatoes and pat them dry before cutting.
    • Using a vegetable peeler shave your parmesan into flakes.
    • Add your dressing ingredients in a glass jar, season with sea salt and cracked black pepper and shake well to combine.
    • Add all your salad ingredients to a large mixing bowl, season with sea salt and cracked pepper, pour over the dressing and toss well to combine. Garnish with parmesan flakes and serve.

    Video

    Nutrition information is calculated using an ingredient database and should be considered an estimate.
    Calories: 584kcal | Carbohydrates: 11g | Protein: 8g | Fat: 58g | Saturated Fat: 18g | Cholesterol: 42mg | Sodium: 165mg | Potassium: 745mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1679IU | Vitamin C: 13mg | Calcium: 77mg | Iron: 2mg
    Tried this recipe?Mention @salads_with_anastasia or tag #salads_with_anastasia!

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    SPINACH & MUSHROOM SALAD WITH TEXT OVERLAY
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    About Anastasia

    Anastasia is a home cook introduced to cooking at a young age (8 years old) and hasn’t gotten out of the kitchen since! She had her own coffee shop and ran her own catering business for over a decade. Her love of salads developed as she was always the one responsible for making the salads for family get-togethers and friends functions.

    Reader Interactions

    Comments

    1. Mahajayam says

      December 21, 2021 at 1:13 am

      5 stars
      Perfect dish!

      Reply

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