Kalyn's Kitchen

Balsamic Spinach Salad with Mushrooms and Feta

Balsamic Spinach Salad with Mushrooms and Feta is a delicious option when you want a low-carb meatless salad for a side dish! And this is a perfect salad to help use up those big packages of spinach from Costco!

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Balsamic Spinach Salad with Mushrooms and Feta finished salad in large serving bowl

This Balsamic Spinach Salad with Mushrooms and Feta is a recipe that was inspired by Spinach Salad with Bacon and Feta. I came up with this version years ago when I was cooking dinner regularly for my dad and my stepmother Norma; she didn’t eat pork, so I used nicely-browned mushrooms instead of the bacon. And for years this absolutely-delicious salad recipe was back in the archives of the blog with a photo that wouldn’t entice anyone to try it!

Then I started buying those big packages of spinach from Costco and realizing how hard it is to use up that much spinach. And when I remembered this salad I loved the idea of a meatless spinach salad that was still loaded with delicious ingredients. I promise you, this salad is going to be a hit with anyone who’s a spinach salad fan, but go ahead and add a little bacon if you prefer!

What ingredients do you need for this recipe?

  • fresh spinach leaves
  • mushrooms
  • green onion
  • extra virgin olive oil
  • balsamic vinegar
  • Garlic Powder (affiliate link)
  • Spike Seasoning (affiliate link)
  • Feta Cheese

What else can you make with those big tubs of spinach?

If you find yourself with one of those big tubs of Costco spinach, make something like Mushroom Lover’s Egg Skillet with Spinach, Breakfast Casserole with Spinach and Goat Cheese, Turkey Soup with Mushrooms and Spinach, Mediterranean Shrimp over Spinach, or the most popular spinach recipe on the blog, Spinach and Mozzarella Egg Bake

Balsamic Spinach Salad with Mushrooms and Feta collage of process shots

Tips for making this recipe:

  1. Measure spinach and put in salad bowl. 
  2. Whisk together dressing ingredients.
  3. Measure Feta.
  4. Wash and slice mushrooms and cut into thick slices.
  5. Heat oil and cook mushrooms about 5 minutes.
  6. Add green onions and cook 1-2 minutes.
  7. Add dressing and let it come to a simmer.
  8. Pour dressing over spinach and toss.
  9. Put salad in a serving bowl and sprinkle with Feta.

Make it a Low-Carb Meal:

To make a low-carb meal featuring this Balsamic Spinach Salad, serve with something like Very Greek Grilled Chicken or Chicken and Veggie Kabobs with Garlic and Basil. If you want a meatless dinner, this would taste great with Swiss Chard and Goat Cheese Custard Bake or Easy Baked Tofu.

Yes, I Really Like Spinach Salad!

Spinach Salad with Bacon and Feta
Asian Spinach Salad with Chicken
Mediterranean Spinach Salad
Asian Spinach Salad with Shrimp
Spinach Salad with Cranberries, Almonds, and Goat Cheese

Balsamic Spinach Salad with Mushrooms and Feta

Balsamic Spinach Salad with Mushrooms and Feta

Yield 2 servings
Prep Time 20 minutes
Total Time 20 minutes

Balsamic Spinach Salad with Mushrooms and Feta is a delicious option for a spinach salad that's vegetarian!


  • 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


  1. Put washed spinach into large bowl, big enough to toss salad in.
  2. Combine olive oil, balsamic vinegar, and garlic powder and whisk together.
  3. Crumble Feta Cheese and measure desired amount.
  4. Slice green onions.
  5. Wash mushrooms, pat dry, and thickly slice.
  6. Heat 1 T olive oil in large frying pan frying pan.
  7. Add mushrooms and cook about 5 minutes, or until mushrooms are nicely browned and any released liquid is evaporated.
  8. Add sliced green onions and cook 1-2 minutes, until barely starting to soften.
  9. Add dressing mixture to the onion/mushrooms mixture and let come barely to a simmer, then pour immediately over spinach and toss.
  10. Put salad into serving bowl, crumble feta over, and serve.


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:



Serving Size:


Amount 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.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Balsamic Spinach Salad with Mushrooms and Feta thumbnail image of finished salad in serving bowl

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This meatless salad is a great dish for low-carb diet plans, and for any phase of the 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 to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This salad 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.

Balsamic Spinach Salad with Mushrooms and Feta Pinterest image

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    15 Comments on “Balsamic Spinach Salad with Mushrooms and Feta”

  1. Tanna, thanks for the feedback, and I’m honored you tried it!

  2. Kalyn, I just fixed this one and it is terrific! Spinach is a favorite of mine! Thanks so much!

  3. I love salads! Love your latest salad. Can’t wait to try it.


  4. 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!

  5. 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!

  6. Wow this looks nice and healthy. This is a good recipe for someone who is trying to lose weight. Nice blog btw!

  7. What a delicious looking salad!

  8. 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.

  9. I had some fresh spinach yesterday and thought of making salad. It would have been great in this salad!

  10. 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!

  11. It is amazing how similar our posts looked! Sounds delicious!

  12. Oh my gosh that sounds delicious. I am now officially starving.

  13. That+s what I call inspiration! A beautiful salad.

  14. I love your site… and I’m looking for 100 Fit Bloggers…. http://liftnews.squarespace.com/journal/2007/4/17/100-fit-bloggers-add-your-blog.html

  15. 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! Thanks too for the link to Emily’s blog. I’m glad to learn of it.