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.
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).
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.
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
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
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 Caramelized Mushroom Spinach Salad
- 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
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)
- 8–12 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
- Melt the butter in a deep frying pan while you slice the onions and mushrooms (if not pre-sliced).
- 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.
- 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
- 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
- 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
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.
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