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Spinach Salad with Roasted Shiitake Mushrooms

  • Author: Cindy
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 2-4 Servings 1x
  • Category: Salad
  • Method: Raw
  • Cuisine: Vegan


Spinach salad with roasted shiitake mushrooms, cherry tomatoes, slices of radishes & salad turnips and topped with a drizzle of olive oil and balsamic vinegar



23 cups of spinach leaves

3.5 oz of shiitake mushrooms

4 red radishes

4 Japanese salad turnips

1/2 cup cherry tomatoes

2 tbsp olive oil

3 tbsp balsamic vinegar


  1. Place spinach leaves in a salad spinner to clean. Loose (not packaged) spinach leaves can be very dirty so it may take 3 cycles of cleaning in the salad spinner.
  2. Cut the dirty stems off the shiitake mushrooms & wipe clean with a damp paper towel, if needed. Slice them crosswise as thin as possible.
  3. Place on a baking sheet lined with parchment paper. Drizzle with 2 tbsp of olive oil and sprinkle with 1 tsp or more of sea salt.
  4. Roast at 375 for approximately 20 min or until crispy.
  5. While roasting, slice the radishes and turnips into a matchstick cut.
  6. Clean the tomatoes and slice each in half.
  7. Plate the spinach and top with radishes, turnips, tomatoes and top with roasted mushrooms. 
  8. Finish off with freshly ground pepper and a drizzle of olive oil & balsamic vinegar, to taste. 


Optional add on ingredients: onions (red onions or shallots), cheese (goat or asiago).

Note: Japanese salad turnips aren’t always available so you can use more radishes or try kohlrabi for a little crunch!

Keywords: vegan spinach salad