This Warm Spinach Salad with mushrooms, goat cheese, walnuts, and egg is nutritious and delicious! It’s perfect for brunch, lunch, or dinner.
Warm Wilted Spinach Salad
I really love this warm wilted spinach salad, it has an awesome combination of flavors and textures. It is super satisfying and packed with protein, nutrients, and flavor! Wilted spinach, sautéed mushrooms, toasted walnuts, creamy goat cheese, tossed in garlicky balsamic and topped with soft or hard-boiled eggs. Yum!
This warm spinach salad is very versatile and can easily be changed up. It can be served as a main course or as a side dish that will pair well with so many meals! This is a vegetarian salad if made as written. However, you can toss in some additional protein, like cooked chicken, crispy bacon, or shrimp to make it even more filling and protein-rich. You can also omit the eggs for a lighter side salad. If you are serving it as a side dish, try pairing it with my Pan Seared Salmon. For a fancy brunch date, try serving it with some Easy Cheddar Biscuits and Cranberry Mimosas. It is also a great salad to serve alongside pasta dishes. However you choose to serve it, I hope that you enjoy the Warm Spinach Salad!
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Warm Spinach Salad Ingredients
These healthy Warm Spinach Salad ingredients are loaded with vitamins, minerals, fiber, and protein. This salad is also low-carb, gluten-free, and perfect for a keto diet.
- spinach – I used fresh baby spinach.
- mushrooms – You can use jarred or fresh sliced mushrooms. Use the mushrooms of your choice.
- walnuts – chopped. You can use these Italian Herb Walnuts for extra flavor and crunch!
- eggs – I use large organic cage-free brown eggs.
- goat cheese – crumbled.
- olive oil – avocado oil is a great alternative.
- balsamic vinegar – you can use red wine vinegar as a substitute.
- garlic – fresh minced cloves of garlic or jarred garlic.
- salt and pepper – I use kosher salt and freshly ground black pepper.
How to make a Warm Spinach Salad
To make a Warm Spinach Salad, first, boil the eggs. You can use soft-boiled eggs or hard-boiled eggs. You can also use an egg cooker if you have one. If you don’t want to add eggs, just skip the first step.
Boiled Eggs
To make boiled eggs, place the eggs into a saucepan and fill the pan with water so that it covers the eggs. Bring the water to a boil over high heat, then turn off the heat. Cover, and leave the eggs in the water for 10 – 15 minutes, depending on how you would like your eggs cooked. Note: I have shown examples of both hard and soft boiled eggs in the pictures for reference.
Once the eggs have finished, carefully pour out the hot water, then run cold water over the eggs to cool them. Let the eggs sit in the cold water for a few minutes, then peel off the shell and set aside until you are ready to slice the eggs and top your salad.
Wilted Spinach Salad
Add the olive oil to a pan and heat over medium heat. Add the mushrooms to the pan and season with salt and pepper. Sauté the mushrooms, stirring occasionally, until they are golden brown, about 6 to 8 minutes.
Add the walnuts to the pan and stir, then add the garlic to the pan, stir and cook for about 30 seconds. Add the balsamic vinegar to the pan, stir and cook for 30 seconds to 1 minute, or until the garlic is fragrant and the balsamic is bubbly.
Turn off the heat and then add the spinach to the pan. Stir to combine the ingredients until the spinach just begins to wilt. Transfer the contents of the pan to a bowl then top with the crumbled goat cheese and boiled eggs. Season with salt and pepper if needed. Serve immediately and enjoy!
Warm Spinach Salad
Ingredients
- 5-6 ounces fresh baby spinach
- 4 ounces mushrooms sliced
- 1-2 large eggs soft or hard-boiled
- 2 tablespoons chopped walnuts *see notes*
- 2 tablespoons goat cheese crumbled
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 2 teaspoons garlic 4 cloves minced
- salt and pepper to taste
Instructions
- Boil the eggs. You can use soft-boiled eggs or hard-boiled eggs. (Instructions are in the post under "Boiled Eggs") If you don't want to add eggs, just skip this step.
- Add the olive oil to a pan and heat over medium heat. Add the mushrooms to the hot oil and season with salt and pepper. Sauté the mushrooms, stirring occasionally, until they are golden brown, about 6 to 8 minutes.
- Add the walnuts to the pan and stir, then add the garlic to the pan, stir and cook for about 30 seconds. Add the balsamic vinegar to the pan, stir and cook for 30 seconds to 1 minute, or until the garlic is fragrant and the balsamic is bubbly.
- Turn off the heat and then add the spinach to the pan. Stir to combine the ingredients until the spinach just begins to wilt. Transfer the contents of the pan to a bowl then top with the crumbled goat cheese and boiled eggs. Season with salt and pepper if needed. Serve immediately and enjoy!
Notes
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