Roasted Mushroom & Red Spinach Salad
I go through phases when it comes to grocery shopping. For the past several months I’ve totally been on a Whole Foods kick. The farmer’s markets are kinda dull in the winter months and Whole Foods has been my produce savior. But the last few weeks I’ve been hitting up Trader Joe’s. And oh man, did I miss Trader Joe’s!
For one, I can buy twice as many groceries there for the same price I pay at Whole Foods. And they always seem to have seasonal and very unique items – produce, spices, different cheese and wine. There’s always something new and different to check out – which makes any food blogger happy!
The last trip I made, I picked up a couple bags of Red Spinach! I’ve heard about it a few times, but have never seen it before – not even at my beloved Whole Foods. I was so excited to bring it home and change up our weekly salads with these magenta colored leaves!
This red spinach really didn’t taste all that different than regular spinach. Maybe not as sweet? But after tossed in with a salad and dressing, you can’t really tell. I had been craving of those warm spinach salads – ya know with the hot bacon dressing.
Well since we don’t actually eat bacon in this house, I swapped in some crispy roasted cremini mushrooms for little salty, meaty bites! Roasted mushrooms with a little salt and fresh thyme are the best thing ever. I could eat those everyday. And tossed into this salad with a warm roasted garlic vinaigrette, mmmm mmm mmm good! Plus, on a whim, I seared up some heads of endive, totally delicious! Makes for the perfect guilty pleasure salad!
- 8 oz red spinach (regular spinach or other sweet greens would work well here)
- 3 endive bulbs, sliced in half lengthwise
- 8 oz sliced cremini mushrooms
- 1 tbsp fresh thyme leaves
- 2 tbsp olive oil
- 1/2 tsp pepper
- 1/2 cup sliced almonds, toasted
- heaping 1/2 cup homemade croutons (recipe below)
- 1/4 cup crumbled goat cheese (optional)
- 1/4 cup Roasted Garlic Dressing
- Preheat oven to 425F.
- Place mushrooms on a sheet tray and drizzle with 1 tbsp olive oil, thyme 1/2 tsp pepper. Toss to combine and roast for about 25 minutes or until golden brown and slightly crispy around the edges.
- While the mushrooms roast, heat the remaining tablespoon of olive oil in a medium sauté pan over high heat. Place endive bulb halves cut side down into the hot pan. Sear for 2-3 minutes or until golden brown. Remove from pan and slice crosswise into 1″ slices. Set aside.
- Toss the sliced endive with the spinach, mushrooms, almonds and croutons with about 1/4 cup of Roasted Garlic Vinaigrette (drizzle slowly and mix frequently so you do not over dress the salad). Taste salad and adjust for seasonings. Sprinkle goat cheese on top of individual servings or over the final tossed salad.
- Heat 1 tbsp olive oil or butter in a medium sauté pan over medium high heat.
- Slice up day old Italian bread or whole grain bread into 1″ cubes. Lightly fry for 2-3 minutes per side or until croutons are golden brown on each side. Use immediately or store in an air tight container at room temperature for up to 1 week.