This salad is a beautiful blend of earthy, tangy, and creamy—each layer thoughtfully prepared to bring out the best in every bite. Roasted mushrooms offer depth and warmth, pickled onions add a bright zing, and the creamy herb dressing ties it all together with gentle richness. Topped with quartered hardboiled eggs and nestled on a bed of fresh spinach, it’s both hearty and refreshing.
It’s the kind of dish that invites slow savoring and quiet gratitude. Each step—from whisking the dressing to roasting the mushrooms—is simple, yet intentional. And like so many good things in life, the flavors deepen with time and care.
“You crown the year with Your bounty, and Your carts overflow with abundance.” —Psalm 65:11
Whether you’re serving this salad at a spring feast or enjoying it as a nourishing lunch, may it remind you of God’s goodness in every season.
Prep time: 15 minutes
Cook time: 30 minutes
Ingredients:
FOR THE DRESSING
- 1 cup extra-virgin olive oil
- 2 tablespoons plus 1½ teaspoons red wine vinegar
- 2 tablespoons sour cream
- 1 tablespoon sugar
- 1 tablespoon chopped parsley
- 2 garlic cloves, finely chopped
- 3/4 teaspoon sea salt or kosher salt
FOR ONIONS
- 1 red onion, very thinly sliced
- ½ cup red wine vinegar
- 1 teaspoon sugar
- ½ teaspoon kosher salt or sea salt
FOR THE SALAD
- 1 pound cremini, shiitake, portobello, or other favorite mushrooms (or a mix)
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons chopped fresh parsley, chives, or garlic
- 1 pound baby spinach, rinsed and spun dry
- 4 hardboiled eggs, peeled and quartered
Directions:
MAKE THE DRESSING:
- In a medium bowl, whisk together the olive oil, vinegar, sour cream, sugar, parsley, garlic, and salt.
- Cover and refrigerate until ready to use, whisking again just before serving.
PICKLE THE ONIONS:
- Place the onions in a nonreactive bowl.
- In another small bowl, whisk together the vinegar, sugar, and salt until mostly dissolved.
- Pour the mixture over the onions, toss to coat, and set aside for at least 30 minutes.
- (If you’re pickling the onions
further in advance, cover and refrigerate until ready to use.)
MAKE THE SALAD:
- Preheat the oven to 425°F.
- Line a rimmed baking sheet with parchment paper.
- Clean and trim the mushrooms, remove any woody stems, and halve or quarter them if they’re large.
- Place the mushrooms in a single layer in a roasting pan or rimmed baking sheet.
- Drizzle with the olive oil, sprinkle with the herbs, and toss to coat.
- Roast in the preheated oven for 25 to 30 minutes, stirring once or
twice during cooking, until the mushrooms are caramelized in spots. - Set aside.
- To serve, place the baby spinach in a large bowl. Add the roasted mushrooms and pickled onions (without their pickling liquid) and toss to coat.
- Arrange the egg quarters around the salad.
- Serve the salad with the dressing on the side.
