Published: · Modified: by Dara · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. · 18 Comments
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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
Sometimes a girl just needs a really good salad. And all I want is to throw that salad in a pretty bowl, curl up on the couch in a blanket and watch something mindless on TV, like a Friends re-run that I've seen 4,001 times and have memorized every line...and yet still laugh at every joke or prat fall.
I guess I've been in this salad, couch, Friends mode for awhile now. It all started with the that I made a couple of weeks ago. And then I got an urge to re-live the whole Ross and Rachel saga. It all went downhill from there. Or uphill, depending on your perspective.
This week there was a collection of mushrooms in my fridge. I could have opted for another batch of Vegan Cream of Curry Mushroom Soup or . But the couch was calling, Chandler was still cracking jokes and nothing but a salad seemed right.
So, I tossed the mushrooms with some olive oil, rosemary and garlic, and roasted them until they were golden brown and tender. A simple balsamic vinaigrette, toasted nuts and a bed of romaine lettuce were all I needed to complete the picture.
Happiness achieved.
The roasted mushroom salad recipe:
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. Lightly coat with cooking spray.
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 2 plates. Serve.
Other salad recipes:
Cookin' Canuck's Cantaloupe Goat Cheese Salad with Lime Mint Dressing
Cookin' Canuck's
The Whimsical Wife's Green Bean & Zucchini Salad
The Endless Meal's Wheat Berry Salad with Squash, Kale, Currants & Walnuts
Printable Recipe
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
4.63 from 8 votes
Print Pin Rate
Course: Salads
Cuisine: American
Keyword: Vegan, Vegetarian
Prep Time: 10 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 30 minutes minutes
Servings: 4 Servings
Calories: 98.2kcal
Author: Dara Michalski | Cookin' Canuck
Ingredients
The Salad:
- 12 ounces crimini or Baby Bella mushrooms, quartered
- 1 tablespoon + 2 teaspoons olive oil
- 2 garlic cloves minced
- ½ teaspoon crushed dried rosemary
- ⅛ teaspoon salt
- ⅛ teaspoon ground pepper
- 2 ½ cups shredded 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. 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.
Notes
Weight Watchers Points: 5 (Freestyle SmartPoints)
Nutrition
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
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.
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.
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Reader Interactions
Comments
MeMy Love
Soooooo yummmmy!
Reply
Sally
amazing, even people who don't like mushrooms will love this recipe it's that goodReply
Catherinee
I made this salad today, I increased the romaine lettuce to 4 cups to get 4 servings but kept everything else the same. It tasted great! I’ll definitely be adding this to my repertoire. Thank you.Reply
Kevin @ Closet Cooking
I love arm mushroom salads and this one looks great!
Reply
Rachel @ A Sweet Muddle
Hi Dara, thanks for sharing your mushroom salad - this looks delicious. I now know what I'll be making with those mushrooms in my fridge! I just wanted to say thanks as well for the mention for my salad - I'm so glad you liked it enough to share 🙂
Reply
Erin @ Texanerin Baking
My husband's birthday is on Friday and if I can find some good steak, we're having steak! And this! He loves vegetables and especially salad and mushrooms (neither of which I have *ever* made).
I bet this will be his favorite birthday present. 😀
Reply
Tess @ Tips on Healthy Living
Thanks for sharing-- my salads have been getting pretty bland lately. I can't wait to try this (and maybe even watch a rerun of Friends).
Reply
Louisa [Living Lou]
Ooh, I feel like the texture of the roasted mushrooms, the lettuce and the pecans would be delicious and satisfying. If it wasn't snowing here in Toronto, I'd probably eat this right now!
Reply
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