Name: Roasted Mushroom & Romaine Salad Recipe {Vegan}
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 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); 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

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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}

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

4.58 from 7 votes

Print Pin Rate

Course: Salads

Cuisine: American

Keyword: Vegan, Vegetarian

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: Servings

Calories: 98.2kcal

Author: Dara Michalski | Cookin' Canuck

Ingredients

The Salad:

12 ounces crimini or Baby Bella mushrooms, quartered
1 tablespoon + 2 teaspoons olive oil
2 garlic cloves minced
½ teaspoon crushed dried rosemary
⅛ teaspoon salt
⅛ teaspoon ground pepper
2 ½ cups shredded 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. 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

Weight Watchers Points: 5 (Freestyle SmartPoints)

Nutrition

Tried this recipe?If you make this recipe, I'd love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I'll be sure to find it.

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Roasted Mushroom & Romaine Salad Recipe {Vegan}