Warm Spring Spinach and Mushroom Salad
yield: 2 servings
For the sautéed spinach and mushrooms:
6 portobello mushroom sliders, cut into strips
2 garlic cloves, minced
1 Tbsp olive oil
1/2 tsp dried oregano
3 Tbsp balsamic vinegar
6 cups baby spinach
salt and pepper, to taste
For the roasted diced sweet potatoes:
1 sweet potato
1-2 tsp coconut oil, melted
1/2 tsp garlic powder
dash of nutmeg (optional)
salt and pepper, to taste
Toppings
1 cup cooked garbanzo beans or diced grilled free-range chicken
1 avocado, sliced
extra virgin olive oil, for drizzling
Balsamic vinegar, for drizzling
orange zest, for sprinkling
salt and pepper, to taste
Directions:
For the roasted diced sweet potatoes: Preheat oven to 375 F. Line a baking sheet with parchment paper. Dice up the sweet potato and toss with coconut oil, garlic powder, nutmeg, salt, and pepper. If you are not using an organic sweet potato, peel the potato first. I usually leave the skin on when I find organic sweet potatoes because there are so many extra nutrients in the skin! Bake for 35 minutes, stirring once or twice.
For the sautéed spinach and mushrooms: Heat olive oil in a pan over medium heat and add minced garlic. Cook until fragrant (about 30 seconds), then add the mushrooms. Sprinkle with salt, pepper, and oregano. Saute for about 5 minutes, or until the mushrooms are tender. Pour the vinegar over the mushrooms, and cook another 30 seconds. Add the spinach to the pan in small batches and cook until it is all wilted.
To assemble: Separate the spinach into two plates. Split the mushrooms and add them on top of the spinach. Divide the roasted sweet potato pieces between the two plates and sprinkle with beans or chicken. Artfully place the avocado slices over the top and drizzle with extra virgin olive oil, balsamic vinegar, salt, pepper, and orange zest. Serve warm.
YUM! This looks awesome Margaret!!:) I love mushrooms! They're so hearty and with spinach I bet they are even yummier:) Thanks for sharing!
ReplyDeleteGlad you like it! Omg, I can make a meal out of just the mushrooms and spinach alone. But with the avocado and the roasted sweet potatoes...forget it!
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