Heart-Healthy Savory Mushroom Salad
Elevate your salad game with this Heart-Healthy Savory Mushroom Salad, a vibrant medley of nutrient-packed ingredients that’s as delicious as it is good for you. Featuring a mix of sautéed cremini, shiitake, and oyster mushrooms infused with garlic, alongside crisp baby spinach, juicy cherry tomatoes, and a hint of red onion, this recipe is a flavorful, antioxidant-rich powerhouse. The homemade dressing—a tangy blend of balsamic vinegar, Dijon mustard, and fresh lemon juice—adds a zesty finish while keeping it low in saturated fats. Perfect for a light lunch or as a side dish, this quick and easy salad comes together in just 30 minutes, making it an ideal choice for busy weeknights or meal prep. Garnished with fresh parsley and thyme, this wholesome dish pairs beautifully with whole-grain bread or grilled protein for a satisfying, heart-smart meal.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 300 grams Mixed mushrooms (such as cremini, shiitake, and oyster)
- 150 grams Baby spinach leaves
- 200 grams Cherry tomatoes
- 0.5 Red onion, thinly sliced
- 1 Garlic clove, minced
- 3 tablespoons Extra virgin olive oil
- 2 tablespoons Balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 tablespoon Lemon juice
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Fresh thyme, leaves only
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper, freshly ground
Directions
Step 1
Clean the mushrooms by wiping them with a damp cloth and slice them evenly.
Step 2
Heat 1 tablespoon of olive oil in a large skillet over medium heat.
Step 3
Add the mushrooms to the skillet and sauté them for about 5-7 minutes until they are browned and tender. Add the minced garlic in the last 1 minute of cooking. Remove from heat and set aside.
Step 4
While the mushrooms are cooking, halve the cherry tomatoes and thinly slice the red onion.
Step 5
In a small bowl, whisk together the remaining 2 tablespoons of olive oil, balsamic vinegar, Dijon mustard, lemon juice, salt, and black pepper to create the dressing.
Step 6
In a large salad bowl, combine the baby spinach, sautéed mushrooms, cherry tomatoes, and red onion.
Step 7
Drizzle the dressing over the salad and toss gently to combine.
Step 8
Sprinkle the chopped parsley and fresh thyme over the salad as garnish.
Step 9
Serve immediately or refrigerate for up to 1 hour before serving for the flavors to meld.
Nutrition Facts
| Serving size | (769.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 552.3 |
| Total Fat 45.0g | 0% |
| Saturated Fat 6.4g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1455.9mg | 0% |
| Total Carbohydrate 32.6g | 0% |
| Dietary Fiber 9.8g | 0% |
| Total Sugars 14.6g | |
| Protein 14.6g | 0% |
| Vitamin D 21IU | 0% |
| Calcium 227.0mg | 0% |
| Iron 7.4mg | 0% |
| Potassium 2597.7mg | 0% |
Source of Calories