Warm Mushroom Salad | sheerluxe.com
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Total Time: 35 Minutes
Serves 2


  • 2 portobello mushrooms, sliced
  • 100g of butternut squash, cut into thin slices
  • 50g of green lentils, cooked
  • 20g of kale
  • 1 small red onion, cut into wedges
  • 6 sage leaves
  • 2 tbsp of olive oil
  • 10g of mixed seeds
  • ½ of a pomegrante
  • 20g of baby spinach
For the dressing:
  • 2 tbsp of olive oil
  • 1 tsp of dijon mustard
  • 1 small garlic clove, crushed
  • 2 tbsp of pomegranate mollases
  • 1 tbsp of white wine vinegar
  • 5g of parsley


  1. Pre-heat your oven to 200°C. Toss the butternut squash, red onion and sage leaves with 1tbsp of the olive oil. Season with a little salt and milled pepper and roast for about 20 minutes until nicely coloured.
  2. Cook the kale in boiling water for 20 seconds and drain.
  3. In a frying pan or ideally a griddle pan cook the sliced Portobello mushrooms for two to three minutes on either side.
  4. For the dressing, place all the ingredients into a jam jar and shake.
  5. In a salad bowl add the kale, spinach, lentils, butternut, red onions and toss with the dressing. Top with the mushrooms, pomegranate and mixed seeds.

Recipe courtesy of JustAddMushrooms.com

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