Grilled Portabella and Spinach Salad

Elevate your salad game with this Grilled Portabella and Spinach Salad, a vibrant and hearty dish perfect for any occasion. Juicy, marinated portabella mushrooms are grilled to perfection, infusing the salad with smoky, savory flavor, while fresh baby spinach provides the perfect leafy base. Bursting with color and texture, this salad features sweet cherry tomatoes, crisp red onion, creamy crumbled feta, and nutty toasted pine nuts. A drizzle of tangy balsamic honey vinaigrette ties it all together, making every bite irresistibly flavorful. Ready in just 25 minutes, this recipe is not only quick and easy but also ideal for those seeking a healthy, vegetarian meal that doesn’t skimp on taste. Perfect for lunch, dinner, or as an impressive side dish, this salad is a celebration of fresh, wholesome ingredients.

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 4

Ingredients

• 4 large caps Portabella mushrooms
• 3 tablespoons Olive oil
• 2 tablespoons Balsamic vinegar
• 2 cloves minced Garlic
• 0.5 teaspoons Salt
• 0.25 teaspoons Black pepper
• 8 cups Baby spinach
• 1 cup halved Cherry tomatoes
• 0.25 medium thinly sliced Red onion
• 0.5 cup crumbled Feta cheese
• 0.25 cup toasted Pine nuts
• 1 teaspoon Honey
• 1 teaspoon Dijon mustard

Directions

Step 1

Preheat a grill or grill pan over medium heat.

Step 2

Gently clean the portabella mushroom caps with a damp paper towel and remove the stems. In a small bowl, whisk together 2 tablespoons of olive oil, 1 tablespoon of balsamic vinegar, minced garlic, salt, and pepper.

Step 3

Brush both sides of the mushroom caps generously with the mixture.

Step 4

Grill the portabella mushrooms for 4-5 minutes per side, or until they are tender and have visible grill marks. Remove from heat and let cool slightly, then slice into thick strips.

Step 5

While the mushrooms are cooling, prepare the salad base by combining the baby spinach, cherry tomatoes, and red onion in a large salad bowl.

Step 6

In a small jar or bowl, whisk together the remaining 1 tablespoon of balsamic vinegar, 1 tablespoon of olive oil, honey, Dijon mustard, a pinch of salt, and pepper to create the vinaigrette.

Step 7

Add the grilled mushroom slices to the salad bowl. Drizzle the vinaigrette over the salad and gently toss to combine.

Step 8

Sprinkle the crumbled feta cheese and toasted pine nuts over the top of the salad.

Step 9

Divide the salad into individual serving plates or bowls and serve immediately.

Nutrition Facts

Serving size	(1109.8g)

Amount per serving	% Daily Value*
Calories	1077.3

Total Fat 84.3g	0%
Saturated Fat 18.4g	0%
Polyunsaturated Fat 15.9g
Cholesterol 66.8mg	0%
Sodium 2397.3mg	0%
Total Carbohydrate 56.6g	0%
Dietary Fiber 16.0g	0%
Total Sugars 26.8g
Protein 33.5g	0%

Vitamin D 45.9IU	0%
Calcium 668.9mg	0%
Iron 13.0mg	0%
Potassium 2517.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 67.8%

Protein: 12.0%

Carbs: 20.2%