Warm Mushroom Salad with Feta
Savor the earthy flavors of this Warm Mushroom Salad with Feta, a hearty and elegant dish perfect for any occasion. A medley of button and cremini mushrooms is sautéed with garlic and a hint of red chili flakes, their rich, umami flavors complemented by a vibrant mix of baby spinach and peppery arugula. Tossed with a zesty lemon-balsamic dressing, the salad is elevated with creamy crumbles of feta cheese and the satisfying crunch of toasted walnuts. Ready in just 25 minutes, this warm salad is an irresistible blend of textures and flavors, making it an ideal choice for a quick yet sophisticated meal. Serve it as a light lunch, a side dish, or a show-stopping starter for your dinner table. Keywords: warm mushroom salad, feta cheese salad, easy salad recipe, sautéed mushrooms, quick healthy meals.
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Ingredients
- 250 grams button mushrooms
- 250 grams cremini mushrooms
- 3 tablespoons olive oil
- 2 cloves garlic
- 0.5 teaspoons red chili flakes
- 100 grams baby spinach
- 50 grams arugula
- 100 grams feta cheese
- 50 grams walnuts
- 1 tablespoon lemon juice
- 1 tablespoon balsamic vinegar
- 0.5 teaspoons salt
- 0.25 teaspoons ground black pepper
Directions
Step 1
Clean the button and cremini mushrooms with a damp paper towel. Trim the stems and slice them into even pieces.
Step 2
Heat 2 tablespoons of olive oil in a large skillet over medium heat.
Step 3
Mince the garlic and add it to the skillet, sautéing for about 30 seconds until fragrant.
Step 4
Add the sliced mushrooms to the skillet and sprinkle with red chili flakes. Cook for 8-10 minutes, stirring occasionally, until the mushrooms are browned and any liquid they release has evaporated.
Step 5
Meanwhile, roughly chop the walnuts and toast them in a dry skillet over medium heat for 2-3 minutes, stirring frequently until fragrant. Set aside.
Step 6
In a large mixing bowl, combine the baby spinach and arugula.
Step 7
In a small bowl, whisk together the remaining 1 tablespoon of olive oil, lemon juice, balsamic vinegar, salt, and ground black pepper to make the dressing.
Step 8
Once the mushrooms are done, add them directly to the greens in the mixing bowl. Toss gently to wilt the greens slightly.
Step 9
Crumble the feta cheese over the salad and sprinkle the toasted walnuts on top.
Step 10
Drizzle the salad with the prepared dressing and toss lightly to combine.
Step 11
Serve immediately while the mushrooms are still warm.
Nutrition Facts
| Serving size | (882.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1143.9 |
| Total Fat 98.2g | 0% |
| Saturated Fat 23.2g | 0% |
| Polyunsaturated Fat 28.2g | |
| Cholesterol 89mg | 0% |
| Sodium 2447.4mg | 0% |
| Total Carbohydrate 38.5g | 0% |
| Dietary Fiber 12.1g | 0% |
| Total Sugars 15.2g | |
| Protein 40.2g | 0% |
| Vitamin D 33.5IU | 0% |
| Calcium 790.3mg | 0% |
| Iron 9.1mg | 0% |
| Potassium 2472.3mg | 0% |
Source of Calories