Mar 3
2014

Roasted Mushroom & Romaine Salad Recipe {Vegan}

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This easy salad recipe stars tender roasted mushrooms and romaine lettuce, tossed with a light balsamic vinaigrette.
Roasted Mushroom & Romaine Salad Recipe {Vegan} | cookincanuck.com #vegetarian #vegan #glutenfree

Sometimes a girl just needs a really good salad. And all I want is to throw that salad in a pretty bowl, curl up on the couch in a blanket and watch something mindless on TV, like a Friends re-run that I’ve seen 4,001 times and have memorized every line…and yet still laugh at every joke or prat fall.

I guess I’ve been in this salad, couch, Friends mode for awhile now. It all started with the Arugula Salad with Roasted Tomatoes & Pasta that I made a couple of weeks ago. And then I got an urge to re-live the whole Ross and Rachel saga. It all went downhill from there. Or uphill, depending on your perspective.

This week there was a collection of mushrooms in my fridge. I could have opted for another batch of Vegan Cream of Curry Mushroom Soup or Spiced Mushroom, Chickpea & Tomato Stew. But the couch was calling, Chandler was still cracking jokes and nothing but a salad seemed right.

Roasted Mushroom & Romaine Salad Recipe {Vegan} | cookincanuck.com #vegetarian #vegan #glutenfree

So, I tossed the mushrooms with some olive oil, rosemary and garlic, and roasted them until they were golden brown and tender. A simple balsamic vinaigrette, toasted nuts and a bed of romaine lettuce were all I needed to complete the picture.

Happiness achieved.

The recipe:

The salad:

Preheat oven to 450 degrees F. Line a baking sheet with parchment paper.

In a medium bowl, toss the mushrooms with the olive oil until coated. Add the garlic, rosemary, salt and pepper and toss coat.

Roasted Mushroom & Romaine Salad Recipe {Vegan} | cookincanuck.com #vegetarian #vegan #glutenfree

Spread the mushrooms evenly on the prepared baking sheet. Lightly coat with cooking spray.

Bake until the mushrooms are brown on the bottom side, about 15 minutes. Turn the mushrooms and bake for an additional 5 minutes.

Place the romaine lettuce in a large bowl and combine with the roasted mushrooms, toasted pecans and dressing. Toss to coat and divide between 2 plates. Serve.

Roasted Mushroom & Romaine Salad Recipe {Vegan} | cookincanuck.com #vegetarian #vegan #glutenfree

The dressing:

In a small bowl, whisk together the balsamic vinegar, mustard, agave (or honey), rosemary, salt and pepper. Slowly whisk in the olive oil until combined.

Other salad recipes:

Cookin’ Canuck’s Arugula Salad with Roasted Tomatoes & Pasta {Vegan}
Cookin’ Canuck’s Salad Cups with Quinoa, Shrimp, Avocado & Lemon Dressing
The Whimsical Wife’s Green Bean & Zucchini Salad
The Endless Meal’s Wheat Berry Salad with Squash, Kale, Currants & Walnuts
A Sweet Muddle’s Chickpea & Tomato Salad with Grilled Halloumi

Roasted Mushroom & Romaine Salad Recipe {Vegan}

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: Serves 2

Serving Size: 1 salad

Roasted Mushroom & Romaine Salad Recipe {Vegan}

Ingredients

    The salad:
  • 12 oz. crimini (Baby Bella) mushrooms, quartered
  • 1 tbsp + 2 tsp olive oil
  • 2 garlic cloves, minced
  • 1/2 tsp crushed rosemary
  • 1/8 tsp salt
  • 1/8 tsp ground pepper
  • 2 1/2 cups shredded romaine lettuce
  • 1/4 cup pecans, chopped and toasted
  • The dressing:
  • 1 1/2 tbsp balsamic vinegar
  • 1/2 tsp Dijon mustard
  • 1/2 tsp agave nectar or honey
  • 1/4 tsp crushed dried rosemary
  • Pinch of salt and pepper
  • 1 tbsp extra-virgin olive oil

Instructions

    The salad:
  1. Preheat oven to 450 degrees F. Line a baking sheet with parchment paper.
  2. In a medium bowl, toss the mushrooms with the olive oil until coated. Add the garlic, rosemary, salt and pepper and toss coat.
  3. Spread the mushrooms evenly on the prepared baking sheet. Bake until the mushrooms are brown on the bottom side, about 15 minutes. Turn the mushrooms and bake for an additional 5 minutes.
  4. Place the romaine lettuce in a large bowl and combine with the roasted mushrooms, toasted pecans and dressing. Toss to coat and divide between 2 plates. Serve.
  5. The dressing:
  6. In a small bowl, whisk together the balsamic vinegar, mustard, agave (or honey), rosemary, salt and pepper. Slowly whisk in the olive oil until combined.

Notes

From the kitchen of Cookin' Canuck | cookincanuck.com

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{ 15 comments… read them below or add one }

1 Taylor @ Food Faith Fitness March 3, 2014 at 5:35 am

I love how simple and elegant this salad is! How you made roasted mushrooms look so darn pretty is beyond me!
Pinned!

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2 Jeanette | Jeanette's Healthy Living March 3, 2014 at 5:58 am

Love the roasted mushrooms and toasted pecans – they add such a nice contrast to your salad!

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3 Katrina @ Warm Vanilla Sugar March 3, 2014 at 8:06 am

Aren’t mushrooms on a salad the best? This looks great!

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4 Brandie (@ Home Cooking Memories) March 3, 2014 at 8:31 am

I’ve never had a salad like this before, but putting it on my must-try list! I seriously can’t get enough mushrooms, so I imagine it will make me very happy.

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5 KalynsKitchen March 3, 2014 at 9:06 am

I love everything about this salad. And I can relate with the mindless TV, although for me it’s usually reruns on HBO of movies I’ve already seen.

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6 Liz March 3, 2014 at 9:33 am

Thank you, Dara. Have a Wonderful Week!

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7 Danae @ reciperunner March 3, 2014 at 12:23 pm

What a great looking salad! Love the mushrooms and balsamic combination and the pecans for crunch. Can’t wait to try it!

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8 cheri March 3, 2014 at 4:29 pm

What a fabulous salad, going to make this tonight. Thanks!

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9 Kirsten March 4, 2014 at 6:24 am

Dara,
I understand the Friends/couch concept! I’d be shoving handfuls of Moose Munch into my mouth, though, not this salad. It looks wonderful–I like a good Sriracha-seasoned roasted mushroom as a snack, so I am sure I’d like these on a salad.
Thanks!

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10 Megan {Country Cleaver} March 4, 2014 at 6:54 am

I’m giving this an 11/10!!! Dara this is beautiful, and I love mushrooms – why have I never tried them roasted?!

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11 Louisa [Living Lou] March 4, 2014 at 1:43 pm

Ooh, I feel like the texture of the roasted mushrooms, the lettuce and the pecans would be delicious and satisfying. If it wasn’t snowing here in Toronto, I’d probably eat this right now!

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12 Tess @ Tips on Healthy Living March 4, 2014 at 3:16 pm

Thanks for sharing– my salads have been getting pretty bland lately. I can’t wait to try this (and maybe even watch a rerun of Friends).

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13 Erin @ Texanerin Baking March 5, 2014 at 12:12 pm

My husband’s birthday is on Friday and if I can find some good steak, we’re having steak! And this! He loves vegetables and especially salad and mushrooms (neither of which I have *ever* made).

I bet this will be his favorite birthday present. :D

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14 Rachel @ A Sweet Muddle March 7, 2014 at 9:10 pm

Hi Dara, thanks for sharing your mushroom salad – this looks delicious. I now know what I’ll be making with those mushrooms in my fridge! I just wanted to say thanks as well for the mention for my salad – I’m so glad you liked it enough to share :)

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15 Kevin @ Closet Cooking March 18, 2014 at 7:36 pm

I love arm mushroom salads and this one looks great!

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