This easy salad recipe stars tender roasted mushrooms and romaine lettuce, tossed with a light balsamic vinaigrette. 98 calories and 4 Weight Watchers Freestyle SP
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.
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 roasted mushroom salad 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.
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.
Other salad recipes:
Cookin’ Canuck’s Cantaloupe Goat Cheese Salad with Lime Mint Dressing
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
Roasted Mushroom & Romaine Salad Recipe {Vegan}
Ingredients
The Salad:
- 12 ounces crimini or Baby Bella mushrooms, quartered
- 1 tablespoon + 2 teaspoons olive oil
- 2 garlic cloves minced
- 1/2 teaspoon crushed dried rosemary
- 1/8 teaspoon salt
- 1/8 teaspoon ground pepper
- 2 1/2 cups shredded romaine lettuce
- 1/4 cup pecans chopped and toasted
The Dressing:
- 1 1/2 tablespoons balsamic vinegar
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon agave nectar or honey
- 1/4 teaspoon crushed dried rosemary
- pinch of salt and pepper
- 1 tablespoon extra-virgin olive oil
Instructions
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.
- 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.
- Place the romaine lettuce in a large bowl and combine with the roasted mushrooms, toasted pecans and dressing. Toss to coat and divide between 4 plates. Serve as an appetizer or side dish.
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.
Notes
Nutrition
Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.
Taylor @ Food Faith Fitness says
I love how simple and elegant this salad is! How you made roasted mushrooms look so darn pretty is beyond me!
Pinned!
Jeanette | Jeanette's Healthy Living says
Love the roasted mushrooms and toasted pecans – they add such a nice contrast to your salad!
Katrina @ Warm Vanilla Sugar says
Aren’t mushrooms on a salad the best? This looks great!
Brandie (@ Home Cooking Memories) says
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.
KalynsKitchen says
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.
Liz says
Thank you, Dara. Have a Wonderful Week!
Danae @ reciperunner says
What a great looking salad! Love the mushrooms and balsamic combination and the pecans for crunch. Can’t wait to try it!
cheri says
What a fabulous salad, going to make this tonight. Thanks!
Kirsten says
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!
Megan {Country Cleaver} says
I’m giving this an 11/10!!! Dara this is beautiful, and I love mushrooms – why have I never tried them roasted?!
Louisa [Living Lou] says
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!
Tess @ Tips on Healthy Living says
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).
Erin @ Texanerin Baking says
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. 😀
Rachel @ A Sweet Muddle says
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 🙂
Kevin @ Closet Cooking says
I love arm mushroom salads and this one looks great!
Catherinee says
I made this salad today, I increased the romaine lettuce to 4 cups to get 4 servings but kept everything else the same. It tasted great! I’ll definitely be adding this to my repertoire. Thank you.