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

Perfect any time of year, but especially in the Fall, this Warm Mushroom Spinach 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

Warm Caramelized Mushroom Spinach Salad

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.

5 from 11 votes

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Prep Time: 10 minutes minutes

Cook Time: 55 minutes minutes

5 minutes minutes

Total Time: 1 hour hour 10 minutes minutes

Course: Salad

Cuisine: American

Servings: 4

Calories: 600kcal

Equipment

• Cutting Board
• Knife
• Large Frying or Saute Pan

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

Serving: 1salad | Calories: 600kcal

Tried this recipe? Let me know how it was in the comments!

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