Grilled Portobello and Red Pepper Salad with Rosemary Dressing

Elevate your salad game with this Grilled Portobello and Red Pepper Salad with Rosemary Dressing—a vibrant, flavor-packed dish that's as wholesome as it is elegant. Featuring smoky grilled portobello mushrooms and sweet, charred red bell peppers atop a bed of crisp mixed greens, this salad is expertly tied together with a zesty homemade rosemary-garlic dressing. The grilling process adds depth and richness, while the rosemary dressing brings an herbaceous, tangy-sweet balance with a hint of honey. Perfect as a light main course or a standout side, this recipe is quick to prepare, requiring just 30 minutes from start to finish. Ideal for summer cookouts or healthy weeknight dinners, this grilled salad delivers bold flavors and fresh, seasonal ingredients in every bite.

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 4 large caps Portobello mushrooms
• 2 large Red bell peppers
• 6 cups Mixed salad greens
• 4 tablespoons Olive oil
• 1 teaspoon (chopped) Fresh rosemary
• 1 clove (minced) Garlic
• 2 tablespoons Red wine vinegar
• 1 teaspoon Honey
• 0.5 teaspoons Salt
• 0.25 teaspoons Black pepper

Directions

Step 1

Preheat your grill or grill pan to medium-high heat.

Step 2

Gently clean the portobello mushrooms using a damp paper towel and remove the stems. Brush both sides with 2 tablespoons of olive oil and set aside.

Step 3

Cut the red bell peppers in half and remove the seeds and membrane. Brush them with 1 tablespoon of olive oil.

Step 4

Place the portobello mushrooms and red bell peppers on the grill. Cook the mushrooms for 4-5 minutes per side, or until they are tender and have grill marks. Cook the red peppers for 6-7 minutes per side, or until the skin is charred and blistered.

Step 5

Once the red peppers are grilled, transfer them to a bowl and cover with plastic wrap for 5 minutes. This will make it easier to remove the skin. After 5 minutes, peel off the skin and slice the peppers into thin strips.

Step 6

Slice the grilled portobello mushrooms into 1/2-inch thick strips.

Step 7

In a small bowl, whisk together the remaining 1 tablespoon of olive oil, minced garlic, chopped rosemary, red wine vinegar, honey, salt, and black pepper to make the dressing.

Step 8

Arrange the mixed salad greens on a platter or individual plates. Top with the sliced portobello mushrooms and red peppers.

Step 9

Drizzle the rosemary dressing over the salad and serve immediately.

Nutrition Facts

Serving size	(1165.9g)

Amount per serving	% Daily Value*
Calories	829.0

Total Fat 60.3g	0%
Saturated Fat 9.4g	0%
Polyunsaturated Fat 5.5g
Cholesterol 0mg	0%
Sodium 1341.0mg	0%
Total Carbohydrate 56.0g	0%
Dietary Fiber 21.3g	0%
Total Sugars 31.8g
Protein 23.3g	0%

Vitamin D 1.5IU	0%
Calcium 129.8mg	0%
Iron 6.1mg	0%
Potassium 3526.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 63.1%

Protein: 10.8%

Carbs: 26.0%