Often warm spinach salad recipes contain heavy amounts of bacon, hard boiled eggs, and cheese. This Warm Spinach Salad with Mushrooms and Pine Nuts has no bacon or egg (the small amount of cheese is optional) and, I think, is even more delicious.

The sauteed mushrooms and shallots wilt the spinach so it is not raw but is also not completely cooked. It is the perfect in between place spinach should be for maximum taste and nutrition. I get so excited to eat this salad, and how many salads can you say that about?

A few notes about the recipe:

Pine nuts burn quickly so heat them over low and watch the pan carefully.

Slice the mushrooms and shallots as thinly as possible so they cook quickly and have the best texture in the salad.

A small amount of gruyere cheese sprinkled on top is fabulous. It’s only about a tablespoon of cheese per serving and the nutty richness of the cheese melts over the hot mushrooms and spinach adding that special something only cheese can add. You may also shave a few curls of parmesan cheese over the warm salad, too, with delicious results.

This is the perfect side salad. I often serve it when we have guests for dinner because it’s filled with wonderful flavors and textures, can be prepped in advance, comes together quickly, and everybody enjoys it. I hope you do, too!

Warm Spinach Salad with Mushrooms and Pine Nuts
Serves 2-4 as a side salad

1 5 oz box baby spinach

2 tablespoons extra virgin olive oil

4-5 cups cremini or buttom mushrooms, stemmed and sliced thin

1 medium shallot, sliced thin into coins (about 1 cup)

2 tablespoons grapeseed oil

2 tablespoons balsamic vinegar

2 tablespoons capers

1/4 cup grated gruyere or parmesan cheese

1/4 cup toasted pine nuts

Place spinach in a large bowl and toss with the 2 tablespoons of olive oil and a pinch of salt and pepper. Set aside.

Heat 2 tablespoons grapeseed oil over medium high heat. Add mushrooms and shallots and cook for 3-5 minutes, until they release their liquid. Add 2 tablespoons balsamic vinegar, 2 tablespoons of capers and a pinch of salt and cook an additional few minutes to reduce vinegar and blend flavors.

Pour the hot mushroom mixture over the spinach and toss gently to combine. Place on 4 plates and divide evenly with optional cheese, pine nuts, and freshly ground black pepper. Serve right away.