Mushroom Lentil Salad Recipe
Umami-rich mushrooms and superfood lentils combine for an ultra flavorful side salad or a light yet nourishing vegetarian meal!
Servings: 4 servings
Calories: 206kcal
Ingredients
Mushroom Lentil Salad
- 2 tablespoons avocado or other cooking oil
- 12-16 ounces mushrooms mix of shiitake, oyster, and cremini
- 2 cups cooked brown or green lentils
- 6 cups wild arugula
- ¼ small red onion thinly sliced and soaked in ice water for 10 minutes
- optional: grated parmesan
Miso Mustard Dressing
- 1 clove garlic grated or very finely minced
- 4 tablespoons white miso
- 2 tablespoon Dijon mustard
- 1 tablespoon maple syrup
- ¼ cup apple cider vinegar
- ¼ cup olive oil
- 1-4 tablespoons water for viscosity, optional
Instructions
Prep Mushroom Lentil Salad
- Heat large skillet over medium-high heat, then add 2 tablespoons of avocado oil or other neutral cooking oil. Add mushrooms and cook until golden brown around the edges. Remove mushrooms to large bowl.
- Add remaining salad ingredients—arugula, lentils, red onions— to mushrooms bowl and toss to combine.
Make Mustard Miso Dressing
- Whisk together the Miso Mustard Dressing ingredients in a small bowl, food processor or blender. Add water 1 tablespoon at a time until the dressing is a pourable consistency.
- Drizzle about half of the dressing over the salad, and toss everything together. Add more dressing a few tablespoons at a time if needed to coat all the vegetables.
- Sprinkle with grated parmesan cheese is using.
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Notes
Nutrition information per serving includes salad with dressing.
Cabbage Apple Salad without dressing has 68 calories, 2 g protein, 0 fat, and 5 g fiber per serving.
Nutrition
Serving: 1serving | Calories: 206kcal | Protein: 4.8g | Fiber: 5.2g