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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
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Salads
Cuisine: American
Keyword: Vegan, Vegetarian
Servings: 4 Servings
Calories: 98.2kcal


The Salad:

The Dressing:


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.


Weight Watchers Points: 5 (Freestyle SmartPoints)


Serving: 1Salad | Calories: 98.2kcal | Carbohydrates: 6.1g | Protein: 4.4g | Fat: 12.4g | Saturated Fat: 1.4g | Sodium: 135.8mg | Fiber: 2.8g | Sugar: 3g