Enoki Spinach Salad Recipe With Sesame

When I prepare an enoki spinach salad with sesame, I’m always struck by how the crisp spinach, sweet mandarins, and nutty toasted almonds come together with those delicate mushrooms. The sesame dressing adds a subtle earthiness that lingers, while every bite offers a fresh crunch and a hint of sweetness. If you’re looking for a salad that’s both refined and full of texture, you’ll want to see how each ingredient brings its own charm to the plate.

Ingredients

• 1 lb fresh spinach, torn into bite-size pieces
• 4 ounces slivered almonds, toasted golden brown
• 15 ounces mandarin orange segments, drained
• 3 1/2 ounces enoki mushrooms, trimmed and cleaned
• 1/2 cup olive oil, plus 2 tablespoons extra for good measure
• 1/4 cup balsamic vinegar
• 1 tablespoon Dijon mustard
• 2 tablespoons chopped fresh chives
• 2 tablespoons sugar
• Salt or Mrs. Dash seasoning mix, to taste
• Fresh ground melange pepper (or just regular black pepper, if that’s what you’ve got)
• Optional: 1-2 teaspoons toasted sesame seeds(for that extra sesame flair)

Now, before you go sprinting into your kitchen and raiding your fridge, here’s something to weigh. Spinach is the star here—so it’s worth getting the freshest you can find; limp spinach is the salad world’s equivalent of a sad trombone. The enoki mushrooms? They’re delicate, a little fancy, and sometimes they’re hiding in the corner of the produce section like introverts at a party—so don’t overlook them. As for the toasted almonds, you can toast them yourself for maximum flavor points, or snag a pre-toasted bag if you’re in need of a shortcut (we don’t judge, life’s busy). And see that bit about sesame seeds? Not in the original, but if you’re craving that nutty, toasty sesame goodness, sprinkle some on top—totally optional, but highly recommended if you want to lean into the sesame theme. And hey, if you’re missing an ingredient or two, improvisation is half the fun—just don’t substitute the spinach with, say, iceberg lettuce. That would be like swapping out your favorite sneakers for flip-flops in a marathon.

Steps

1. Wash and dry 1 lb fresh spinach. Tear into bite-sized pieces, like you’re prepping it for the world’s fanciest bunny. Dutch ovens are often used for slow-cooked dishes and braises, but many kitchens pair them with fresh salads as part of a versatile cookware set.
2. Toss spinach into a big salad bowl. The kind you’d use if you secretly wanted to eat the whole thing yourself.
3. Add 4 ounces slivered almonds, toasted golden brown. If you’re toasting them yourself, keep a close eye—burnt nuts are the salad’s arch-nemesis.
4. Drain and add 15 ounces mandarin orange segments. Try not to eat half the can before they hit the bowl. The struggle is real.
5. Wipe 3 1/2 ounces enoki mushrooms with a damp paper towel. Mushrooms do not like swimming, so no soaking.
6. Trim off the messy, rooty ends of the enoki mushrooms. Just a little haircut—nothing dramatic.
7. Scatter the enoki mushrooms over the salad like you’re Jackson Pollock, but with mushrooms instead of paint.
8. If you’re feeling the sesame vibe, sprinkle 1-2 teaspoons toasted sesame seeds over everything. Totally optional, but it gives things some pizzazz.
9. In a separate bowl, whisk together 1/2 cup olive oil, 2 tablespoons extra olive oil, 1/4 cup balsamic vinegar, 1 tablespoon Dijon mustard, 2 tablespoons chopped fresh chives, and 2 tablespoons sugar. Whisk like your life depends on it, or at least until it looks blended.
10. Season your dressing with salt or Mrs. Dash, and a few grinds of fresh melange pepper (or regular black pepper if you’re not feeling fancy). Taste-test. Adjust if necessary—like a mad salad scientist.
11. Drizzle the dressing over the salad, but don’t drown it. Nobody likes soggy spinach.
12. Toss the salad gently, using either salad tongs or your impeccably clean hands. Pretend you’re fluffing a pillow, not wrestling an alligator.
13. Serve immediately. This salad waits for no one, and wilted spinach is the enemy. Grab a fork and dig in, maybe sharing if you’re feeling generous.

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Cooking Tips

Now that the salad’s ready to serve, I always find a few clever tricks can take it from good to unforgettable. For the enoki spinach salad, I toast the almonds until golden and fragrant—this adds a lovely crunch. Gently toss the greens to prevent bruising, and drizzle the dressing just before serving. A sprinkle of flaky salt sharpens the flavors, making each bite sparkle. You can also pair this salad with warm spiced chickpeas for a hearty, comforting contrast. For a bright, herbaceous finish, try a small spoonful of roasted lemon mint pesto to echo citrus and herb notes from similar recipes. For an indulgent twist, consider serving a small side of cream cheese icing as a sweet dip to mirror dessert-inspired flavors.

Final Thoughts

How often do we find a salad that’s as vibrant in flavor as it is in color? I love how the sweet mandarin oranges burst against earthy spinach, while toasted almonds add a buttery crunch. Enoki mushrooms bring a delicate texture, and the sesame-laced dressing ties everything together. This salad isn’t just nourishing—it’s a sensory feast, perfect for any table craving freshness and elegance.