Warm Portobello Mushroom Salad With Butternut Squash & Pomegranate

A perfect combination of healthy and delicious, with a mix of warm portobello mushrooms, butternut squash and pomegranate, this salad really stands out.
Serves 2
Total Time
30 Minutes
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 a pomegranate
20g of baby spinach
For the dressing
2 tbsp of olive oil
1 small garlic clove, crushed
1 tsp of Dijon mustard
2 tbsp of pomegranate molasses
1 tbsp of white wine vinegar
A small handful of fresh parsley, chopped
Step 1
Pre-heat your oven to 200°C.
Step 2
Toss the butternut squash, red onion and sage leaves with 1 tbsp of the olive oil in a baking tray. Season with a little salt and milled pepper and roast for about 20 minutes until nicely coloured.
Step 3
Cook the kale in boiling water for 20 seconds and drain.
Step 4
In a frying pan, or ideally a griddle pan, cook the sliced Portobello mushrooms for 2-3 minutes on either side.
Step 5
For the dressing, place all the ingredients into a jam jar and shake.
Step 6
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 The Mushroom Bureau

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