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I’m a big fan of salads and an even bigger fan of mushrooms. Put them together and you’ve got a really tasty lunch or side. This roasted mushroom salad not only has oven-roasted mushrooms, but it also contains some special ingredients that make this salad an unforgettable vegetable dish.
To start with you roast the mushrooms and for this salad you can use either king oyster or Portobello. These have rich and almost meaty flavors that compliment the other ingredients in the dish well. Towards the end of the roast time you’re also going to add some green grapes to another pan so they can be roasted as well.
You might be wondering how grapes fit into a salad like this, but they definitely belong here.
There a tart, citrus dressing for this salad and a homemade parsley and celery leaf pesto. So the grapes add a little bit of sweetness that you might otherwise get from a dressing with some honey or sugar. It’s surprising just how well it all comes together.
The pesto is very fresh and savory, two things that embody how this salad tastes overall. I wouldn’t have guessed celery leaves would have made such a great pesto, but the results are in!
I “tested” this recipe on my family and they had only good things to say about this tasty salad!
If you have a grill you could also roast the mushrooms on the grill and roast the grapes in a foil packet. Either way this is a great way to get your salad in and makes a nice change of pace main or side dish depending on your mood.
Roasted Mushroom Salad
Diet: Vegan
Ingredients
- 3/4 cup olive oil, divided, plus more for brushing
- 1 lb king oyster or Portobello mushrooms, sliced lengthwise 1/4 inch thick
- salt and pepper to taste
- 2 cups (12 oz) green grapes
- 2 tablespoons apple cider vinegar
- juice and zest of 1 lemon
- 1/2 teaspoon celery seeds
- 1/4 teaspoon dijon mustard
- 2 small garlic cloves, minced
- 1/2 cup parsley leaves
- 1/2 cup celery leaves (from one head)
- 1/4 cup salted roasted almonds, chopped
- 2 heads butter lettuce, leaves separated
- 1 cup thinly sliced celery
Preparation
- Preheat oven to 400F. Brush baking sheet with 1 tablespoon olive oil. Place mushrooms on single layer on baking sheet. Drizzle with 1 tablespoon olive oil. Sprinkle with salt and pepper to taste. Bake for 15-20 minutes or until beginning to brown. Add grapes to another baking pan and bake for 5-10 minutes or until grapes begin to develop color.
- Whisk together vinegar, lemon juice and zest, mustard, 1/4 cup olive oil, salt and pepper. Set aside.
- In food processor combine garlic with 1/4 cup olive oil, parsley and celery leaves, and almonds. Pulse until a pesto has formed. Season with salt and pepper and pulse again.
- Toss mushrooms and grapes with pesto in separate bowl. Set aside.
- Arrange lettuce on serving platter or un big bowl. Top with celery pieces. Drizzle with dressing, then top with mushroom mixture. Serve immediately.
Recipe adapted from Food and Wine.