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Recipe Main Cat | Grilled Mushroom and Spinach Salad with Balsamic F

Salad Time...Get out the Grill?  Why of course, there's nothing quite like grilled portabella mushrooms and a nutrient dense, refreshing salad.  I really enjoy the explosion of flavor that comes from the watermelon and the fig vinaigrette doing a dance with the mushrooms, walnuts and goats cheese.  So, when it's salad time, get out the grill, you'll be glad you did!


2 - large portabella mushrooms
8 oz - baby spinach
2 Cups - seedless watermelon
2 oz - goat cheese
3 oz - walnuts
2 Tbsp - Pastamore Fig Balsamic Vinegar
3 Tbsp - Extra Virgin Olive Oil
To taste - salt and black pepper
1 tsp - minced garlic


1.  Heat grill to medium-high/high heat.

2.  While the grill is heating heat a small saucepan on the stove over medium heat.  Once the pan is hot, add the walnuts to the pan. Dry roast the almonds until they have become toasted.  The walnuts will be crisp and dry, be sure to stir them often so they do not burn.

3.  Remove the stems from the portabella mushrooms and place gill side up on a plate.  Lightly drizzle with olive oil and Pastamore Fig Balsamic Vinegar.  Place 1/2 tsp of minced garlic onto the mushrooms, and spread the garlic until evenly distributed.  Season with salt and black pepper.

4.  Place the mushrooms onto the grill.  Grill until the mushroom has become tender, approximately 10 minutes.

5.  While the mushrooms are cooking, cut the watermelon into 1/2" x 1/2" pieces.

6.  Once the mushrooms have cooked, cut them into 1/4" x 1/2" strips.

7.  Place the spinach, mushrooms, and watermelon into a large bowl.  Rough chop the toasted walnuts and add to the bowl.  Crumble the goat cheese and add to the bowl.  Mix until all ingredients are evenly spread.

8.  Place the Pastamore Fig Balsamic Vinegar into a small bowl. Slowly drizzle the olive oil into the vinegar while whisking until all of the oil has been added.

9.  Serve the salad and top with the fig balsamic vinegar vinaigrette.



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