A Must-Try Warm Mushroom Salad Recipe Inspired by the Hope Farm

This tasty recipe features a caramelized mushroom and onion mixture paired with spinach, strawberries, goat cheese, nuts, in a champagne vinaigrette. This recipe is inspired by The Hope Farm in Fairhope, AL.

Perfect any time of year, but especially in the Fall, this Warm Mushroom Salad recipe is inspired by a visit to The Hope Farm restaurant located in Fairhope, AL. 

Warm mushroom spinach strawberry nut salad recipe

While I had many memorable meals and experiences on that trip, this salad was a standout, from the first bite to the last.

Making the Warm Mushroom Salad Recipe

For Caramelized Onion and Mushrooms

Melt the butter in a deep frying pan while you slice the onions and mushrooms (if not pre-sliced). 

Sliced onions warm mushroom spinach salad recipe

Toss in the onions and mushrooms and turn down the heat to medium-medium-high. Add pepper. Allow onions and mushrooms to cook down and caramelize for approx 20 minutes until onions are soft, transparent and golden stirring occasionally.

Sliced mushrooms onions

As the onions and mushrooms cook down and start to dry up, add in broth, maple syrup, salt, and vinegar. Cook for 30 more minutes. The sugar helps to further caramelize the onion/mushroom mixture. Mixture should be well cooked down, until golden to dark brown. This mushroom/onion mixture can be made well in advance and then reheated for just the moment you want to serve the salad. But, it is important that the mixture is served warm on top of the salad, not cold.

Caramelized mushroom onion spinach salad recipe hope farm

For Champagne Vinaigrette

Combine all ingredients in a mason jar or tupperware container; shake until well combined and thoroughly incorporated.
Taste for preferred salt and pepper seasonings and adjust accordingly.
Refrigerate for up to two weeks.

Champagne vinaigrette warm spinach salad recipe

For Salad Prep

Toss spinach in Champagne Vinaigrette and layer each salad with mushroom mixture, 1 oz crumbled goat cheese, 2-4 strawberries (quartered), and 1-2 tablespoons seeds/nuts of your choice. Serve immediately. 
Enjoy!

Warm mushroom spinach salad recipe
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Warm mushroom spinach strawberry nut salad recipe

Warm Caramelized Mushroom Spinach Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 15 reviews
  • Author: The Road Taken To
  • Prep Time: 10 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 4 1x
  • Category: Salad
  • Cuisine: American

Description

Topped with goat cheese, strawberries, and your choice of nuts, seeds, or both, the tasty showstopper is the warm mushroom and onion mixture, slowly caramelized in a maple / vinegar broth. Toss in a Champagne vinaigerette.


Ingredients

Units Scale

For Caramelized Onion and Mushroom Mixture

  • 4 tablespoons butter
  • 2 large sweet onions (sliced)
  • 16 oz of mushrooms (sliced)
  • 1/4 cup chicken stock
  • 1/4 cup of maple syrup
  • 1 teaspoon of Champagne vinegar
  • 1/4 teaspoon salt to taste
  • 1/4 teaspoon pepper to taste

For Salad

  • 1 10 ounce packages of fresh spinach leaves
  • 1 4 ounce package goat cheese(crumbled)
  • 1/2 cup of pumpkin or sunflower seeds or sliced almonds or pecans (Your Preference)
  • 812 strawberries cored and quartered

For Champagne Vinaigrette

  • 6 tbsp extra virgin olive oil
  • 4 tsp champagne vinegar
  • 11 tsp Dijon mustard
  • 1/2 tsp fresh lemon juice
  • 2 tbsp maple syrup
  • salt and pepper to taste


Instructions

For Caramelized Onion and Mushrooms

  1. Melt the butter in a deep frying pan while you slice the onions and mushrooms (if not pre-sliced).
  2. Toss in the onions and mushrooms and turn down the heat to medium-medium-high. Add pepper. Allow onions and mushrooms to cook down and caramelize for approx 20 minutes until onions are soft, transparent and golden stirring occasionally.
  3. As the onions and mushrooms cook down and start to dry up, add in broth, maple syrup, salt, and vinegar. Cook for 30 more minutes. The sugar helps to further caramelize the onion/mushroom mixture. Mixture should be well cooked down, until golden to dark brown. This mushroom/onion mixture can be made well in advance and then reheated for just the moment you want to serve the salad. But, it is important that the mixture is served warm on top of the salad, not cold.

For Champagne Vinaigrette

  1. Combine all ingredients in a mason jar or tupperware container; shake until well combined and thoroughly incorporated.
    Taste for preferred salt and pepper seasonings and adjust accordingly.
    Refrigerate for up to two weeks.

For Salad Prep

  1. Toss spinach in Champagne Vinaigrette and layer each salad with mushroom mixture, 1 oz crumbled goat cheese, 2-4 strawberries (quartered), and 1-2 tablespoons seeds/nuts of your choice. Serve immediately.
    Enjoy!


Nutrition

  • Calories: 600
Recipe Card powered byTasty recipes

Tried this recipe? I would love to hear from you! If you have a moment, please leave a star rating and drop me a comment below. 

Related Recipes:

Leave a Comment

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 thoughts on “A Must-Try Warm Mushroom Salad Recipe Inspired by the Hope Farm”

  1. Love the maple syrup mixed in with mushrooms and onions. adds a nice natural balance of sweetness and texture.

  2. I really like the combo of the warm mushrooms, goat cheese, and strawberries. I might mix in some different fruit depending on what’s in season to change it up. Works well for a light yet satisfying meal.






  3. I never would have thought to add caramelized onions and mushrooms to a salad, but it really is a good combo. Thanks for the comment and the positive feedback!

  4. I really enjoyed this. The caramelized onions and mushrooms add such depth of flavor.






  5. I loved the tangy Champagne vinaigrette. It blends really well with the sweet and savory elements of the salad. Gonna use that on other salads.






Scroll to Top