Roasted Mushroom & Romaine Salad Recipe {Vegan}
This flavorful salad features roasted crimini mushrooms tossed with garlic and rosemary, paired beautifully with crisp romaine lettuce and toasted pecans. Drizzle with a balsamic Dijon dressing for a truly delightful dish that can be enjoyed as a starter or side!
— Constant Cookbook
Ingredients
- 12 oz. crimini (Baby Bella) mushrooms, quartered
- 1 tbsp + 2 tsp olive oil
- 2 garlic cloves, minced
- 1/2 tsp crushed rosemary
- 1/8 tsp salt
- 1/8 tsp ground pepper
- 2 1/2 cups shredded romaine lettuce
- 1/4 cup pecans, chopped and toasted
- 1 1/2 tbsp balsamic vinegar
- 1/2 tsp Dijon mustard
- 1/2 tsp agave nectar or honey
- 1/4 tsp crushed dried rosemary
- Pinch of salt and pepper
- 1 tbsp 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.
Cook Time
20M
Prep Time
PT10M
Yield
Serves 2
Nutrition
- Serving Size: 1 Salad
- Calories: 98.2 kcal
- Carbohydrate Content: 6.1 g
- Protein Content: 4.4 g
- Fat Content: 12.4 g
- Saturated Fat Content: 1.4 g
- Sodium Content: 135.8 mg
- Fiber Content: 2.8 g
- Sugar Content: 3 g
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