Paleo Savory Mushroom Salad
Elevate your salad game with this Paleo Savory Mushroom Salad, a delightful and nutrient-packed medley of earthy flavors and fresh greens. Featuring a trio of sautéed mushrooms—cremini, shiitake, and oyster—cooked to golden perfection with garlic and thyme, this salad is a feast for both the eyes and the palate. A crisp base of baby spinach, peppery arugula, sweet cherry tomatoes, and red onions adds vibrant color and texture, while a zesty homemade dressing of olive oil, lemon juice, and Dijon mustard ties it all together. Toasted walnuts lend a satisfying crunch, and a sprinkle of fresh parsley provides a fragrant finish. Ready in just 25 minutes and perfect as a standalone dish or a side for any meal, this gluten-free, dairy-free, paleo-friendly recipe is as wholesome as it is irresistibly delicious.
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Ingredients
- 300 grams Mixed fresh mushrooms (such as cremini, shiitake, and oyster)
- 3 tablespoons Olive oil
- 2 units Garlic cloves, minced
- 1 teaspoon Fresh thyme leaves
- 100 grams Baby spinach
- 100 grams Arugula
- 200 grams Cherry tomatoes, halved
- 0.5 units Red onion, thinly sliced
- 3 tablespoons Lemon juice
- 1 teaspoon Dijon mustard
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper, freshly ground
- 50 grams Walnuts, toasted and roughly chopped
- 2 tablespoons Fresh parsley, chopped
Directions
Step 1
Clean and slice the mushrooms into even pieces.
Step 2
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the garlic and sauté for about 30 seconds until fragrant.
Step 3
Add the sliced mushrooms and thyme to the pan, cooking until they are golden brown and any released liquid has evaporated, approximately 6-8 minutes. Stir occasionally.
Step 4
While the mushrooms are cooking, prepare the salad base by combining baby spinach, arugula, cherry tomatoes, and red onion in a large bowl.
Step 5
In a small bowl, whisk together the remaining olive oil, lemon juice, Dijon mustard, salt, and black pepper to create the dressing.
Step 6
Once the mushrooms are cooked, allow them to cool slightly, then add them to the salad bowl.
Step 7
Pour the dressing over the salad and toss gently to combine all the ingredients.
Step 8
Top the salad with toasted walnuts and sprinkle with chopped fresh parsley.
Step 9
Serve immediately at room temperature.
Nutrition Facts
| Serving size | (915.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 920.0 |
| Total Fat 78.6g | 0% |
| Saturated Fat 10.3g | 0% |
| Polyunsaturated Fat 4.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1432.0mg | 0% |
| Total Carbohydrate 43.2g | 0% |
| Dietary Fiber 14.7g | 0% |
| Total Sugars 15.8g | |
| Protein 24.1g | 0% |
| Vitamin D 21IU | 0% |
| Calcium 364.5mg | 0% |
| Iron 9.6mg | 0% |
| Potassium 2242.2mg | 0% |
Source of Calories