Warm Mushroom Salad with Creamy Pumpkin Dressing

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Hi friends! Happy Tuesday! To brighten up your dreary morning, I’ve decided share a recipe from the gorgeous Mai-Lis of A Sunshiny Day! First of all, cutest blog name ever. Second of all, how absolutely amazing does her warm mushroom salad with creamy pumpkin dressing sound? I mean, pumpkin dressing? Where do I sign up? Not only is she an amazing cook and photographer, she’s always a sponsor this month. So be sure to say hi to her on Twitter and on Pinterest! With that, take it away Mai-Lis!

Hey guys, Mai-Lis of A Sunshiny Day here! I’m happy to be here sharing one of my new favorite recipes with you! This warm salad, sauté, veggie grain mixture or WHATEVER you want to call it is seriously delicious.

I’ve made tons of vegetable quinoa mixtures in the past but this is the first time I thought to put dressing on it.  It added such great seasonal flavor and new complexity that transformed it from a simple meal into something that was, dare I say it? Company worthy?  We enjoyed it as our main dish but it would be a great side to serve at a dinner party.

I used mushrooms and spinach but you could totally customize it to whatever you have in the house or use up some of those leftovers from Thanksgiving.  Just mix them up with some quinoa and top with the pumpkin dressing!

Warm Mushroom Salad with Creamy Pumpkin Dressing


Serves: 2-3 as main dish, 4-6 as a side.


For the salad: 

  • olive oil
  • 10 oz Portobello Mushrooms (sliced)
  • 1 small onion (sliced thin)
  • 2 cup cooked quinoa
  • Few handfuls fresh spinach
  • 1/2 t garlic powder
  • 1/4 t smoked paprika
  • Salt & pepper to taste
For the dressing: 
  • 3 Tablespoons Nonfat Plain Greek Yogurt
  • 3 Tablespoons Pumpkin Purée
  • 2 Tablespoons Olive Oil
  • 2 Tablespoons White Balsamic (or Apple Cider) Vinegar
  • Season with: Salt, pepper, dried sage & cinnamon


  1. Preheat oven or toaster oven to 400 F.  Toss mushrooms in olive oil and season well with salt & pepper.  Arrange mushrooms in an even layer in a oven safe baking dish.  Roast for 20 minutes.
  2. Heat olive oil over medium high heat.  Add onion and cook for 5-10 minutes until lightly browned.  Reduce heat to low and continue cooking until mushrooms are done.  When mushrooms are nicely roasted, add to the onion mixture and stir in a few handfuls of spinach until lightly wilted.  Add quinoa and seasonings and stir well to combine.
  3. To prepare the dressing, combine all of the ingredients well using a whisk or a blender. Drizzle on the warm mushroom salad.

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  1. Posted by kim@hungryhealthygirl on
    Tuesday, November 27th, 2012
    That dressing sounds amazing! I love pumpkin, but I've never thought about making a pumpkin dressing. Will be trying this for sure!
  2. Posted by domesticfits on
    Tuesday, November 27th, 2012
    Hello Mai-Lis! This looks so yummy :)
  3. Posted by Christina on
    Tuesday, November 27th, 2012
    This looks incredible! I am going to make this tonight :)
  4. Posted by Tutti Dolci on
    Tuesday, November 27th, 2012
    Roasted mushrooms are the best! Love the idea of using them in a salad!
  5. Posted by Mai-Lis @ A Sunshiny Day on
    Tuesday, November 27th, 2012
    Thanks Claire! I appreciate you letting me take over your blog for the day :)
  6. Posted by Stephanie @ Eat. Drink. Love. on
    Wednesday, November 28th, 2012
    The creamy pumpkin dressing looks so great!
  7. Posted by Bree on
    Wednesday, November 28th, 2012
    What a creative dressing-yum!
  8. Posted by Savory Simple on
    Wednesday, November 28th, 2012
    That dressing sounds FANTASTIC