Vegetarian Grilled Steak Salad with Balsamic Vinaigrette

Savor the hearty flavors of this Vegetarian Grilled Steak Salad with Balsamic Vinaigrette, a plant-based twist on the classic steak salad. Marinated and grilled portobello mushrooms take center stage as the "steak," offering a smoky, umami-rich bite that pairs perfectly with crisp mixed greens, juicy cherry tomatoes, and tangy red onion highlights. Topped with creamy feta cheese and drizzled with a luscious homemade balsamic vinaigrette—crafted from a harmonious blend of balsamic vinegar, honey, Dijon mustard, and extra virgin olive oil—this salad hits all the right notes for a satisfying and well-balanced meal. Whether you're looking for a light yet filling lunch or a vibrant dinner option, this recipe delivers bold flavors, easy preparation, and an eye-catching presentation in just 30 minutes. Perfect for vegetarians and anyone craving a fresh, wholesome dish with a gourmet flair!

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 4

Ingredients

• 4 medium caps Portobello mushrooms
• 6 tablespoons Balsamic vinegar
• 8 tablespoons Extra virgin olive oil
• 3 cloves Garlic
• 1 tablespoon Honey
• 1 teaspoon Dijon mustard
• 8 cups Mixed salad greens
• 1 cup Cherry tomatoes
• 0.5 medium Red onion
• 0.5 cup Feta cheese
• 0.5 teaspoon Salt
• 0.5 teaspoon Black pepper

Directions

Step 1

Clean the portobello mushrooms by gently wiping them with a damp paper towel and remove the stems.

Step 2

In a small bowl, whisk together 4 tablespoons of balsamic vinegar, 4 tablespoons of olive oil, 2 minced garlic cloves, 0.5 teaspoon salt, and 0.5 teaspoon black pepper.

Step 3

Place the mushrooms in a shallow dish and coat with the balsamic mixture. Let them marinate for at least 15 minutes.

Step 4

While the mushrooms marinate, prepare the balsamic vinaigrette by whisking together the remaining 2 tablespoons of balsamic vinegar, 4 tablespoons of olive oil, 1 minced garlic clove, 1 tablespoon honey, and 1 teaspoon Dijon mustard in a small bowl until emulsified.

Step 5

Preheat a grill or grill pan over medium-high heat.

Step 6

Remove the mushrooms from the marinade, letting the excess drip off, and place them on the grill.

Step 7

Grill the mushrooms for about 4-5 minutes on each side or until tender and charred to your liking.

Step 8

While mushrooms are grilling, slice the cherry tomatoes in half and thinly slice the red onion.

Step 9

In a large salad bowl, combine mixed salad greens, cherry tomatoes, and red onion.

Step 10

Once the mushrooms are grilled, slice them into strips and add to the salad.

Step 11

Top the salad with crumbled feta cheese.

Step 12

Drizzle the prepared balsamic vinaigrette over the salad and toss gently to combine.

Step 13

Serve immediately and enjoy your Vegetarian Grilled Steak Salad with Balsamic Vinaigrette.

Nutrition Facts

Serving size	(1308.2g)

Amount per serving	% Daily Value*
Calories	1573.5

Total Fat 133.1g	0%
Saturated Fat 26.4g	0%
Polyunsaturated Fat 0.8g
Cholesterol 66.8mg	0%
Sodium 2364.9mg	0%
Total Carbohydrate 80.5g	0%
Dietary Fiber 17.4g	0%
Total Sugars 51.9g
Protein 34.4g	0%

Vitamin D 13.5IU	0%
Calcium 590.8mg	0%
Iron 7.4mg	0%
Potassium 3660.0mg	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: 72.3%

Protein: 8.3%

Carbs: 19.4%