Warm Mushroom Salad

Serves 2
Total Time
35 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 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
Step 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.

Step 2

Cook the kale in boiling water for 20 seconds and drain.

Step 3

In a frying pan or ideally a griddle pan cook the sliced Portobello mushrooms for two to three minutes on either side.

Step 4

For the dressing, place all the ingredients into a jam jar and shake.

Step 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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