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!

Quartered crimini mushrooms on a lined baking sheet, ready to roast.

Chopped pecans in a nonstick skillet, ready to toast.

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.

A salad with lettuce and roasted mushrooms.

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Roasted Mushroom Salad

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.

4.63 from 8 votes

Print Pin Rate

Course: Salads

Cuisine: American

Keyword: Vegan, Vegetarian

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings: Servings

Calories: 140kcal

Author: Dara Michalski | Cookin' Canuck

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

Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the built-in recipe card calculator. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.

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.

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.

Comments

4.63 from 8 votes (6 ratings without comment)

My best tip

Ingredients and substitutions

How to make roasted mushroom salad

Make it a meal