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Spinach salad with mushrooms and oranges

Spinach salad with mushrooms and oranges

Preparation time:
30 min
Difficulty level:

Nutritional values:

27 g
23 g
38 g


Olive oilOlive oil 1 Teaspoon
Aceto balsamic vinegarAceto balsamic vinegar ½ Teaspoon
Garlic (fresh)Garlic (fresh)⅜ (1 g)
Salt, table salt, sea saltSalt, table salt, sea salt 3 Pinch(s)
Pepper (black)Pepper (black) 3 Pinch(s)
Parmesan cheeseParmesan cheese 30 g
Pine nutsPine nuts 10 g
Orange, orange (fresh)Orange, orange (fresh)1 (200 g)
Mushrooms Mushrooms (fresh)Mushrooms Mushrooms (fresh) 175 g
Rapeseed oilRapeseed oil ½ Teaspoon
Bee honey, honeyBee honey, honey ½ Teaspoon
Dijon mustardDijon mustard ½ Tablespoon
Spinach, leaf spinach (fresh)Spinach, leaf spinach (fresh) 75 g


Step 1:
Cut the orange in half and squeeze one half of it, collect the juice and put it in a small pot. Now boil down the orange juice briefly over medium heat. Then set aside and allow to cool. For the second half of the orange, remove the flesh from the orange peel and separate the fillets. At the same time also peel off the white thin skin and now put the "naked" fillets in a small bowl on the side.
Step 2:
Place the pine nuts in a non-stick frying pan and toast them over medium heat until they brown slightly and give off a good aroma. Now remove the kernels from the pan and cool in a small bowl.
Step 3:
Now coarsely grate the Parmesan and clean and rinse the mushrooms very well. Then cut the mushrooms in half and fry them in a pan with the canola oil for about 5 minutes until golden brown, seasoning with salt and pepper. Now add the honey and caramelize the mushrooms over high heat, stirring constantly.
Step 4:
Then prepare the dressing as follows. Peel and finely dice the garlic. Now mix the garlic well together with the boiled down orange juice, the vinegar, the olive oil and the mustard and season with salt and pepper, according to taste.
Step 5:
Finally, wash the spinach leaves thoroughly, drain well and spread on a plate. Now spread the dressing over the spinach leaves and top with the caramelized mushrooms and the orange fillets. Now top with the toasted pine nuts and the parmesan shavings and enjoy.

Macronutrient distribution:

The recipe Spinach salad with mushrooms and oranges is composed of the following macronutrients.

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Kitchen utensils needed:

Coated pan
Coated pan
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