If salad can be addictive, this roasted mushroom salad fits the bill. Tossed in a flavorful balsamic vinaigrette and served up as the perfect side dish.
Sometimes, all I need is a good salad, a cozy couch, and a Friends re-run I've seen a thousand times-but still laugh at. Lately, I've been stuck in this salad-and-sitcom mode, starting with my Arugula Salad with Roasted Tomatoes & Pasta.
This week, a fridge full of mushrooms called for something simple. I could've made my go-to mushroom soup , but a fresh salad just felt right. So, I roasted the mushrooms with olive oil, rosemary, and garlic, tossed them with balsamic vinaigrette and toasted nuts over romaine-and just like that, happiness achieved.
My best tip
Don't overcrowd the mushrooms! Spread them out on the baking sheet so they roast instead of steaming. You'll be rewarded with those lovely caramelized edges and rich, meaty flavor.
Ingredients and substitutions
- Mushrooms: I used crimini mushrooms, often sold as "baby bella" mushrooms. Chopped portobello mushrooms or button mushrooms can be substituted.
- Lettuce: Romaine lettuce gives a really nice crunch.
- Nuts: Toast some raw chopped pecans. Hazelnuts or slivered almonds are good alternatives.
- Olive oil: Toss with the mushrooms.
- Dressing: A simple mixture of balsamic vinegar, olive oil, Dijon mustard, crushed dried rosemary, agave nectar, salt and pepper. Honey can be swapped for the agave nectar (non-vegan option).
See recipe card below for full ingredients list & recipe directions.
How to make roasted mushroom salad
- Prep the oven: Preheat oven to 450 degrees F. Lightly coat a baking sheet with cooking spray.
- Season the mushrooms: 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.
- Cook the mushrooms: Bake until the mushrooms are brown on the bottom side, about 15 minutes. Turn the mushrooms and bake for an additional 5 minutes.
- Make the dressing: Whisk together the balsamic vinegar, mustard, agave nectar, rosemary, salt and pepper. Slowly whisk in the olive oil until combined.
- Assemble the salad: 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 it up!
Make it a meal
It's easy enough to turn this salad into a full meal.
- Add protein: Top the salad with cooked beans or lentils to keep things plant-based. Or add poached chicken, a couple of poached eggs, paprika shrimp or maple Dijon baked salmon.
- Go for a combo: Pair it with a vegetarian soup, such as roasted tomato pepper soup or potato leek soup.
Printable Recipe
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Roasted Mushroom Salad
Ingredients
The Salad
- 12 ounces crimini or Baby Bella mushrooms, quartered
- 1 tablespoon olive oil
- 2 garlic cloves minced
- ½ teaspoon crushed dried rosemary
- ½ teaspoon kosher salt
- ¼ teaspoon ground pepper
- 2 ½ cups chopped or torn romaine lettuce
- ¼ cup pecans chopped and toasted
The Dressing
- 1 ½ tablespoons balsamic vinegar
- ½ teaspoon Dijon mustard
- ½ teaspoon agave nectar or honey
- ¼ teaspoon crushed dried rosemary
- Pinch of salt and pepper
- 1 tablespoon extra-virgin olive oil
Instructions
The Salad
- Preheat oven to 450 degrees F. Lightly coat a baking sheet with cooking spray.
- 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
This recipe was first posted on March 3, 2014 and updated on February 5, 2025.
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.
MeMy Love
Soooooo yummmmy!
Sally
amazing, even people who don't like mushrooms will love this recipe it's that good
Catherinee
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.
Kevin @ Closet Cooking
I love arm mushroom salads and this one looks great!
Rachel @ A Sweet Muddle
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 🙂
Erin @ Texanerin Baking
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. 😀
Tess @ Tips on Healthy Living
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).
Louisa [Living Lou]
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!