Roasted Portobello Salad with Dijon Vinaigrette

I absolutely love adding portobello mushrooms to salads. I previously posted a salad recipe using grilled portobellos and I may enjoy roasted portobello mushrooms even more. It may just be the ease of not having to pull out the countertop grill or prep the outdoor one. This salad comes together quickly. I put together the vinaigrette as the oven was preheating and prepped the vegetables while the mushrooms were roasting. Use a mixture of your favorite greens. I tossed together a mixture of red leaf and romaine lettuce. Chad likes to add a handful of spinach.

Taste the vinaigrette after mixing to see if it needs to be altered for your taste. I loved it as written. If it is too acidic, add a tablespoon or so honey or maple syrup to sweeten it. Add a little more red wine vinegar if you want it a little more tart.

I topped my salad simply with the roasted portobellos and a few julienned carrot slices. You can also add shaved Parmesan or Manchego, grape tomatoes, or any of your favorite salad toppings. Shredded cheddar would also be delicious.

If you are storing your salad for later, keep the dressing, mushrooms, and greens separate and assemble right before serving.

Roasted Portobello Salad with Dijon Vinaigrette
Adapted from Annie’s Eats, from A Couple Cooks
4-6 Servings

Dressing:
1 garlic clove, minced
1 tablespoon dijon mustard
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/4 cup red wine vinegar
1/2 cup extra virgin olive oil

Mushrooms:
2 large portobello mushroom caps
2 tablespoons olive oil
salt and black pepper

Salad:
8 cups mixed greens
Shaved parmesan
Carrots cut into matchsticks
Grape tomatoes

Preheat oven to 425 degrees F.

In a medium jar or salad dressing container, combine the minced garlic, dijon mustard, salt, pepper, red wine vinegar, and olive oil. Cover, shake well, and refrigerate until needed. Shake to combine before serving.

Slice the portobello mushrooms into 1/2 inch thick pieces. Place in a medium bowl and drizzle with olive oil. Toss to coat and season with salt and pepper. Place in a single layer on rimmed baking sheet or oven safe dish. Roast, flipping after 7 minutes, until darkened and tender, about 15 minutes total.

Divide mixed greens among the serving bowls. Add desired toppings, roasted mushrooms, and vinaigrette. Serve immediately.