It may be fall but it still feels like salad 🥗weather to me. Here's a warm salad recipe I've been working on that is hearty enough to eat for dinner and light enough to bridge the gap of still-warm weather between summer and fall. I love that it's plant-based, quick & easy -- and a tasty way to get in lot of those leafy greens!
Place half of the washed, dried spinach in a large bowl and set aside.
In large non-stick skillet, heat 2 tablespoons of butter over medium-high heat. Add mushrooms, shallots, rosemary and sage and sauté until lightly browned (about 12 minutes). Transfer mixture on top of spinach and toss, then set aside.
In the same skillet, add the remaining spinach and sauté until soft. Transfer onto mushroom mixture in bowl and set aside.
Add 2 tablespoons of butter to the same skiller and melt over medium-high heat. Add gnocchi. Sauté, moving around the skillet until heated through and crispy on the outside, (usually about 8-10 minutes).
Season with salt and pepper to taste. Add the gnocchi to the large bowl and toss entire mixture until combined and spinach is wilted.