If you are looking for an absolutely DELICIOUS salad recipe, this spinach salad with asparagus, feta and mushroom bacon is the recipe for you! The ingredients are simple, yet every bite is filled with intricate depths of flavor. From the crumbly feta and bright asparagus, to the smokey mushroom bacon and crunchy toasted almonds, this vegetarian salad is sure to satisfy every craving you have!
Need a good salad bowl? Check out this Lipper International Bamboo Wood Salad Bowl!
Why Is This A Healthy Spinach Salad Recipe?
Everything in this salad has SERIOUS health benefits! Here, let me break down a few:
| ALMONDS | Almonds are a great source of antioxidants and vitamin E, which are both beneficial in protecting your cells from oxidative damage. Read more here. |
| BABY SPINACH | Baby spinach is a great source of vitamin K and magnesium, which are both very important for bone health. It also has a good amount of potassium, which is an important nutrient for heart health. Read more here. |
| PORTOBELLO MUSHROOMS | Portobellos are one of the only non-meat sources of CLA, which is an important polyunsaturated, omega-6 fatty acid. CLA has been found to kill cancerous cells, making mushrooms one of the top cancer fighting foods on the planet. Read more here. |
| ASPARAGUS | Asparagus is a great source of vitamin K and folate, an important nutrient for cell growth and DNA formation. It is also low in calories, making it a wonderful weight loss veggie! Read more here. |
| FETA CHEESE | Feta is a low fat/low calorie cheese option that is perfect for healthy salad recipes. It is a great source of b vitamins, which are essential for high energy levels, brain function and cellular health. Read more here. |
Vegan Mushroom Bacon Recipe
Earthy and smokey sliced portobellos make the best vegan bacon! Their meaty texture is similar to actual bacon, and they absorb the marinade so well. This vegan mushroom bacon recipe takes 5 minutes to prepare, and makes for a delicious vegan topper to salads and burgers, as well as a hearty breakfast side! And just …
When To Serve Spinach Salad With Asparagus, Feta And Mushroom bacon:
Although you can really serve this delicious green salad whenever, I love making it as a spring salad recipe because of the seasonality of the asparagus and baby spinach. Because of the meatiness of the portobello bacon, this is a wonderful ‘new vegan’ recipe because you will be able to satisfy that ‘meat texture’ craving. Just make sure that you are using vegan feta cheese!
And don’t be afraid to serve this spinach mushroom salad as a delicious dinner salad recipe! It is quite filling!
Frequently Asked Questions:
| What kind of dressing should I serve with this? | I made a quick and simple rosemary balsamic vinaigrette in my blender (recipe coming soon), but you can definitely use a bottle of Italian, regular balsamic vinaigrette or even ranch! |
| Do I need to use baby spinach, or can I use a different green? | I really enjoy the softness of the baby spinach in contrast to the crunch almonds, chewy asparagus and mushrooms. But this roasted asparagus salad would also be good with arugula or soft kale. |
| I only want to make the mushroom bacon. Do you have the individual recipe? | I TOTALLY GET IT. This mushroom bacon recipe is out of this world good. Here is the link to JUST the vegan mushroom bacon recipe! |
| Do I have to toast the almonds? | If you are in a time crunch, no, you do not technically HAVE to toast the almonds. But toasting the almonds for even 5 minutes really helps to bring out a different flavor profile that compliments the smokey mushroom bacon very well. When roasted, the almonds oils and fats are released, transforming the almonds into a toasty and nutty crunch fest, a flavor experience that I would not want to skip out on. |
Spinach Salad With Asparagus, Feta And Mushroom Bacon
Ingredients
Ingredients For Salad
- 4 cups baby spinach (4 large hand fulls, 1 handfull per person)
- 3/4 cup almonds
- 3/4 cup crumbled feta cheese
- 1/2 cup cherry tomatoes, cut in half
- 1 pound asparagus, woody ends removed
- 2 baby cucumbers, sliced (or 1 medium siced cucumber sliced)
- dressing of choice
Ingredients For Portobello Mushroom Bacon
- 3 large portobello mushrooms, dirt brushed off and stems removed
- 2 tsp liquid smoke
- 2 tsp dijon mustard
- 2 tbsp maple syrup
- 2 tsp garlic powder
- 2 tsp rice vinegar (or white vinegar)
- 1/2 tsp salt
- 1 tbsp olive oil
- cooking spray
Instructions
To Make Portobello Mushroom Bacon
- Preheat the oven to 415 degrees F. Place parchment paper on a large baking sheet and spray with cooking spray. Set aside.
- Slice the portobellos about 1/6 inch thick and place them in a large bowl. In a separate bowl, mix together the marinade. Add the maple syrup, liquid smoke, garlic powder, rice vinegar, salt, dijon mustard to the bowl and whisk until combined.
- Pour the marinade over the mushrooms and toss until every mushroom is coated with the mixture. Do this step carefully, as the thin sliced mushrooms can break easily. Spread the mushrooms evenly over the parchment lined baking sheet so every mushroom is laying flat.
- Bake the mushrooms for about 35-40 minutes. You will need to transfer the smaller bits to a plate before the bigger bits are done, or they will burn. You will also likely need to flip the mushrooms towards the end of cooking, around the 30 minute mark. Remove the pan from the oven and allow to rest. Enjoy!
To Make The Spinach Salad:
- While the mushroom bacon is cooking, prepare the asparagus and almonds for baking. Place parchment paper on a large baking sheet and spread the asparagus evenly across half of it. Drizzle with 1 tbsp of olive oil. Spread the almonds across the other half of the baking sheet (with no olive oil).
- Place the baking sheet the oven with the mushrooms and bake for 10 minutes. At 10 minutes, remove all of the almonds and place the asparagus back in the oven to bake until done, another 15 minutes.
- Chop the almonds into slivers and set aside.
- In a large salad serving bowl, add the baby spinach, sliced cherry tomatoes and cucumbers. When the asparagus are done cooking, slice them in half and place in the bowl. Sprinkle the salad with the chopped almonds and feta cheese.
- When the mushrooms are done cooking, remove from the oven and place over the top of the salad. Serve with salad dressing of choice!
Did you like this spinach salad with asparagus, feta and mushroom bacon recipe? If so, you should go check out my Lemon Orzo Salad recipe!
Lemon Orzo Salad
This light and bright pasta salad combines grilled tomatoes and artichoke hearts with fresh raw arugula and basil for an elegant summer pasta salad. The lemon and olive oil act as a natural and healthy ‘sauce’ for the tiny pasta. This recipe can be served vegan, or you can add chicken, shrimp or beef for …
Vegan Mushroom Bacon Recipe