Warm Mushroom & Greens Salad

Warm salads marry skillet comfort with fresh greens in a distinctly casual American style. Mixed mushrooms seared with thyme and shallot land on baby kale and spinach, finished with a honey-Dijon cider dressing and toasted walnuts.

Serves 4 · 15 min prep · 12 min cook

Estimate for one serving

• 285 cal
• 9g protein
• 14g carbs
• 23g fat
• 3g fiber

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Ingredients

• 1 lb mixed mushrooms (cremini, shiitake, oyster)
• 5 oz baby kale
• 3 oz baby spinach
• 1 large shallot
• 3 garlic cloves
• 2 tsp fresh thyme leaves
• 3 tbsp olive oil
• 1 tbsp butter
• 2 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• 1 tsp honey
• 1/3 cup toasted walnuts
• 3 oz crumbled goat cheese
• 3/4 tsp salt
• 1/2 tsp black pepper

Instructions

1. 1Wipe the mushrooms clean with a damp towel and tear or slice them into bite-size pieces so they cook evenly.
2. 2Thinly slice the shallot and mince the garlic; strip the thyme leaves from the stems.
3. 3Heat a large 12-inch skillet over medium-high heat until a drop of water sizzles. Add the olive oil and butter and swirl until the butter foams.
4. 4Add the mushrooms in a single layer and let them sear undisturbed for 3 to 4 minutes until the undersides turn deep golden.
5. 5Stir, add the shallot, and continue cooking 4 to 5 minutes more until the mushrooms release their liquid and it mostly evaporates.
6. 6Stir in the garlic and thyme and cook 45 seconds until fragrant; season with salt and pepper.
7. 7In a small bowl whisk the apple cider vinegar, Dijon, honey, and salt into a bright vinaigrette.
8. 8Place the baby kale and spinach in a large serving bowl. Scrape the hot mushrooms and all the pan juices over the greens so they gently wilt.
9. 9Drizzle the vinaigrette over everything and toss with tongs until the leaves are glossy and lightly softened.
10. 10Scatter the toasted walnuts and crumbled goat cheese on top. Taste and adjust seasoning, then serve immediately while the mushrooms are still warm.