Warm Spinach Salad with Soy Vinaigrette

warm spinach salad with soy vinaigrette
Photo: Armando Rafael
Prep Time:
25 mins
Total Time:
25 mins

For best flavor and texture, look for large curly-leafed spinach leaves rather than baby spinach in the clamshell container.


  • 1 tablespoon low-sodium soy sauce

  • 2 tablespoons red-wine vinegar

  • 1 teaspoon Dijon mustard

  • 1 teaspoon honey

  • 3 tablespoons extra-virgin olive oil

  • Kosher salt and freshly gorund pepper

  • 2 cups cremini mushrooms, sliced ½ inch thick

  • 2 cups shiitake-mushroom caps, sliced ½ inch thick

  • 6 cups packed curly-leaf spinach

  • 1 ½ cups carrot ribbons (from 2 peeled carrots)


  1. Preheat oven to 450 degrees. Whisk together soy sauce, vinegar, Dijon, honey, and oil. Season with salt and pepper. On a rimmed baking sheet, toss mushrooms with 2 tablespoons dressing. Roast, stirring once, until browned, about 15 minutes. Remove from oven; add spinach, carrots, and remaining dressing directly to hot baking sheet. Season with salt and pepper, toss to coat, and serve.

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