Bowls & Salads,  Food & Drinks

Wild mushroom & spinach salad

I L.O.V.E this salad.

It has been in my head for a few months, and I just never got around to making it until the other day, but it was totally worth making.

It is super basic – literally has 4 ingredients + the dressing, so you can pull it together in about 15-20 min.

YIELD – 4 side servings (*there is enough dressing to bump up the salad to have it as a main course or serve 6-8 people as a side).


  • 1 bag of spinach (approx. 180g)
  • 4-5 oz. sliced wild mushrooms (I used a combination of shitake and oyster)
  • 3 large shallots, sliced (if you have small shallots, just slice a couple extra ones)
  • 1 tbsp. olive oil
  • 60 g of crumbled goat cheese
  • 1/3 to a 1/2 cup of bacon vinaigrette (click link for recipe)
  • salt and pepper to taste


  1. add olive oil to small sauce pan on medium heat.  Slice shallots and add to pan, cook until lightly browned. Remove from pan with a slotted spoon and set aside
  2. add mushrooms to pan and cook until soft (approx. 4-5min.), remove from pan and add to shallots
  3. add spinach to large salad bowl and crumble goat cheese over top
  4. add shallots and mushrooms to salad and toss until ingredients together
  5. add warm bacon vinaigrette to salad, toss together and serve



I hope you enjoy this super simple salad.  It is great as a starter or a side and works for a main course too.  Plus if you want to get a little more creative, this is the perfect salad to do it with.  If I was going to change it at all – I would add 1/4 cup of toasted almond slices to it.

Till the next recipe,


Kristen xo


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