Warm Spinach Salad
This Warm Spinach Salad with mushrooms, goat cheese, walnuts, and egg is nutritious and delicious! It's perfect for brunch, lunch, or dinner.
Servings: 1
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
Optional: Italian Herb Walnuts - These add more flavor and crunch!