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.
Servings: 4 Servings
Calories: 140kcal
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
Serving: 1Salad | Calories: 140kcal | Carbohydrates: 8g | Protein: 3g | Fat: 12g | Saturated Fat: 1g | Sodium: 307mg | Potassium: 495mg | Fiber: 2g | Sugar: 4g
