Rosina MU

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Recipe of Sauté Spinach and Mushroom Salad with Goat Cheese

Rosina MU

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Recipe of Sauté Spinach and Mushroom Salad with Goat Cheese

Sauté Spinach and Mushroom Salad with Goat Cheese

10 mins
20 mins
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A very simple salad, light, healthy and full of flavor. Perfect to enjoy during lunch or as an entrance. It is ideal to prepare a night before and take it wherever you prefer.
Learn more about Rosina MU


2 portions
  • 500 grams baby spinach
  • to taste fresh mushroom, sliced
  • to taste goat cheese
  • 1 lemon, its juice
  • 1 bunch chives
  • 2 tablespoons coconut oil
  • 1 pinch salt
  • 1 pinch black pepper
  • 2 tablespoons chili flake, broken


Wash baby spinach leaves and dry them well. If you do not have spinach baby you can use regular spinach, just cut them into pieces more or less than 5 cm per side.
Put a little oil in a saucepan. I use coconut oil for its nutritional properties and it does not splash much once it is hot, however you can use the one you like the most or the one you have at hand.
Add the sliced ​​mushrooms to the pan with the oil and sauté them (7-9 min)
Add pepper and broken chili to taste to season the mushrooms.
Remove the sautéed mushrooms from the heat and put them in a refractory.
Add more oil to the saucepan and add the scallion until it is aromatic.
Skip the spinach. This must be done little by little to ensure a good cooking of the same. You can start with a fist of spinach and, when they take a dark green color, add another fist; and so on until you have all the spinach in the pan. Add salt to taste.
Once the spinach is cooked, add the mushrooms to the saucepan and mix them for a few seconds just so they are not cold when serving.
Serve the spinach in the respective dishes and add the pieces of goat cheese on top.
Sprinkle the salad with a little lemon juice to give it a fresh touch.


Decorate with goat cheese and blueberries or caramelized nuts. Serve at the time.


Tip 1: Remember to dry the spinach before proceeding to sauté it, since the wet spinach does not skip well and tend to have a rancid flavor. Tip 2: You should regularly move the spinach so that they are cooked evenly and you should be very careful not to anneal them (if they turn blackish or gray, they are annealed). Just take an intense green color and reduce their volume to know they are ready.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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Ratings (1)
Adriana Marzano
12/04/2019 11:45:27
Muy rica

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