Place meat in a resealable plastic bag set in a shallow dish. Pour half of the Orange-Balsamic Vinaigrette over meat. Seal bag; turn to coat meat. Marinate in the refrigerator 4 to 24 hours, turning bag occasionally. Chill remaining vinaigrette until needed.
If using wooden skewers, soak in water 30 minutes. Drain meat, discarding marinade. Thread mushrooms onto four 6- to 8-inch skewers; brush with 1 to 2 tsp. of the remaining vinaigrette. Grill meat, covered, over medium heat 17 to 21 minutes for medium rare to medium (145 degrees F to 160 degrees F), turning once. Grill mushroom skewers the last 8 to 10 minutes or until mushrooms are tender, turning occasionally.
Cover meat and let stand 5 minutes. Thinly slice across the grain. Arrange arugula and/or spinach on a serving platter or divide among plates. Top with meat, mushrooms, berries, kiwi, orange, and parsley. Shake remaining vinaigrette; drizzle over salad(s).
In a screw-top jar combine oil, vinegar, orange peel, orange juice, parsley, garlic, and salt. Cover and shake well to mix. Serve immediately or cover and store in refrigerator for up to 1 week.