Spinach Salad with Mushrooms and Feta
Spinach Salad with Mushrooms and Feta is a delicious option when you need a special meatless salad for a side dish! And this is a perfect salad to help use up those big packages of spinach from Costco!
PIN Spinach Salad with Mushrooms to try it later!
Spinach Salad with Mushrooms and Feta is a recipe that was inspired by another favorite spinach salad that has Bacon. Of course, bacon is always good, but I came up with this version of spinach salad with mushrooms when I was cooking regularly for my dad and my stepmother Norma who didn’t eat pork. And we loved the spinach salad using nicely-browned mushrooms instead of bacon.
And if you’re buying those big packages of spinach from Costco and realizing how hard it is to use up that much spinach, this salad is a great idea for using spinach that’s in the fridge. And any time you’re cooking for people who don’t want meat, I bet they’re going to love this meatless spinach salad that’s still loaded with delicious ingredients.
I promise you, this salad is going to be a hit with anyone who’s a spinach salad fan who likes mushrooms; I hope you will try it!
What ingredients do you need for this recipe?
(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe with ingredient amounts.)
- fresh spinach leaves
- mushrooms
- green onion
- extra virgin Olive Oil (affiliate link)
- Balsamic Vinegar (affiliate link)
- Garlic Powder (affiliate link)
- Spike Seasoning (affiliate link)
- Feta Cheese
What mushrooms did I use for the spinach salad?
You can use any mushrooms you prefer for this recipe, but I’m a fan of brown Cremini mushrooms.
What if you don’t want Feta Cheese in the salad?
If you don’t like the sound of Feta Cheese for this Spinach Salad, use Gorgonzola, grated Swiss, or fresh Mozzarella balls for this recipe.
How low in carbs is this Spinach Salad with Mushrooms and Feta?
This tasty meatless salad with some of my favorite ingredients has only 6 net carbs and 5 grams of protein!
Tips for making Spinach Salad with Mushrooms and Feta:
(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- Measure spinach and put in salad bowl.
- Whisk together dressing ingredients.
- Measure Feta.
- Wash and slice mushrooms and cut into thick slices.
- Heat oil and cook mushrooms about 5 minutes.
- Add green onions and cook 1-2 minutes.
- Add dressing and let it come to a simmer.
- Pour dressing mixture with mushrooms over spinach and toss.
- Put the spinach salad into a serving bowl and sprinkle with Feta.
- Serve right away and enjoy!
Make it a Low-Carb Meal:
To make a low-carb meal featuring Spinach Salad with Mushrooms and Feta, serve with one of these main dishes:
- Very Greek Grilled Chicken
- Baked Sesame Tofu Sticks (vegetarian)
- Grilled Shrimp Skewers
- Broccoli Cauliflower Rice Casserole (vegetarian)
- Grilled Chicken Kabobs with Vegetables
- Cheesy Vegetarian Casserole (vegetarian)
What else can you make with those big tubs of spinach?
If you find yourself with one of those big tubs of Costco spinach, here are more tasty options:
- Mushroom’s and Spinach Egg Skillet
- Breakfast Casserole with Spinach and Goat Cheese
- Ground Turkey Soup with Mushrooms and Spinach
- Mediterranean Shrimp with Spinach
- Spinach and Mozzarella Egg Bake.
Spinach Salad with Mushrooms and Feta
Spinach Salad with Mushrooms and Feta is a delicious option for a spinach salad that's vegetarian! And everyone who likes spinach, mushrooms, and Feta cheese is going to love this salad!
Ingredients
- 8 cups fresh spinach leaves, washed and dried if needed (see notes)
- 8 oz. mushrooms, thickly sliced
- 1/4 cup thinly-sliced green onion
- 1 T + 1/4 cup extra virgin olive oil
- 2 T balsamic vinegar
- 1/2 tsp. garlic powder
- 1/2 tsp. Spike Seasoning
- 1/3 cup crumbled Feta Cheese
Instructions
- Put washed spinach into large bowl, big enough to toss salad in.
- Combine olive oil, balsamic vinegar, garlic powder, and Spike Seasoning and whisk together.
- Crumble Feta Cheese and measure desired amount.
- Slice green onions.
- Wash mushrooms, pat dry, and thickly slice.
- Heat 1 T olive oil in large frying pan frying pan.
- Add mushrooms and cook about 5 minutes, or until mushrooms are nicely browned and any released liquid is evaporated.
- Add sliced green onions and cook 1-2 minutes, until barely starting to soften.
- Add dressing mixture to the onion/mushrooms mixture and let come barely to a simmer, then pour immediately over spinach and toss.
- Put salad into serving bowl, crumble feta over, and serve.
Notes
Eight cups of spinach leaves is about 7 ounces of spinach. I used brown Cremini mushrooms, but use any mushrooms you prefer.
Use any all-purpose seasoning blend if you don't have Spike Seasoning.
I used my new favorite Feta Cheese for this recipe.
Recipe adapted from this favorite spinach salad recipe.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 261Total Fat 17gSaturated Fat 3.8gTrans Fat 0gUnsaturated Fat 11.7gCholesterol 11mgSodium 355mgCarbohydrates 8.8gFiber 2.8gSugar 4gProtein 5g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This meatless Spinach Salad with Mushrooms is a great dish for low-carb and Keto diet plans, and for any phase of the original South Beach Diet.
Find More Recipes Like This One:
Use Salad Recipes to find more salads like this one. Use the Diet Type Index to find more recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
This spinach salad recipe was first posted in 2007, when I was making it regularly for my father and mother-in-law Norma. It was updated with greatly-improved photos and better instructions in 2021, and updated again with more information in 2025.
17 Comments on “Spinach Salad with Mushrooms and Feta”
This is delicious! It needs to be eaten almost straight away though. But boy it is nice! I will be doing this recipe again.
So glad you enjoyed it!
Where do you add the spike seasoning please? Is it onto the mushrooms? I’ve never used, or heard of, spike seasoning but I think I might have something similar in my country
Oh how I hate it when I make mistakes like that! The Spike Seasoning should be added to the dressing. It’s an all-purpose seasoning blend so there are probably a few other things that would work.
Tanna, thanks for the feedback, and I’m honored you tried it!
Kalyn, I just fixed this one and it is terrific! Spinach is a favorite of mine! Thanks so much!
I love salads! Love your latest salad. Can’t wait to try it.
Paz
I love spinach as a salad- when I was a kid, my mother made a good spinach salad the days after Easter with red onions, fresh mushrooms and chopped hard boiled eggs, topped with a sweet-sour dressing of some sort. Oh, and bacon. All of these recipes sound excellent, I can’t wait for the spinach to be ready to pick!
Thanks everyone for the nice comments. My friend Cheryl was in town and I went out with her last night, so I didn’t get a chance to respond like I usually do, but I appreciate you all!
Wow this looks nice and healthy. This is a good recipe for someone who is trying to lose weight. Nice blog btw!
What a delicious looking salad!
This sort of thing has been the rule, rather than the exception since I began SBD. Love it, Kalyn.
Tonight I tossed roasted asparagus with leftover chicken and some cheese laced with basil and sun-dried tomato and that was all I needed.
I had some fresh spinach yesterday and thought of making salad. It would have been great in this salad!
This is a perfect recipe for me because I don’t eat raw onions, but love them cooked and caramelized and sweet. And I’d definitely keep the cheese!
I first tried raw spinach not so long ago and I loved it.
This salad has delicious ingredients, Kalyn!
P.S.: It’s my first comment here and I’m loving your blog. I’m glad I took part in the Weekend Herb Blogging because it brought me here!
Oh my gosh that sounds delicious. I am now officially starving.
That+s what I call inspiration! A beautiful salad.