Roasted Mushroom Lentil Salad
Servings 4 servings
Calories 564kcal
Ingredients
- 4 large Portobello mushrooms
- 2 tsp Extra-virgin olive oil or a little more if needed
- 2 tsp Balsamic vinegar or a little more if needed
- 1.5 cups Beef broth
- 3/4 cup Brown lentils
- 4 cups Spring mix
- 1/2 cup Dried apricots sliced into bite sized pieces
- 2 tbsp Sliced almonds
- 1 tbsp Crumbled blue cheese crumbled fine
- 4 slices Crusty bread toasted
Dressing
- 4 tbsp Extra-virgin olive oil
- 1 tbsp Red wine vinegar
- 1 tsp Dijon mustard
- 1 clove Garlic grated
- 1/2 tsp Fresh thyme minced
Instructions
- Preheat the oven to 400 degrees.
- Place the mushrooms on a baking sheet, top side down. Drizzle the mushroom with olive oil, balsamic vinegar, and season with salt and pepper. Cook in the oven until tender, about 5 to 10 minutes. Remove from the oven and set aside to cool before slicing about 1/4 inch wide slices.
- Bring the broth to a boil. Cook the lentils according to the instructions on the package. Once cooked, drain well if needed and place in a large bowl to cool. Season with salt and pepper to taste.
- In a bowl, whisk the dressing ingredients together until fully combined and set aside.
- Once the lentils are cooled down mix them with the spring mix and portion evenly. Top with mushrooms, aprictos, and almonds. Sprinkle with finely crumbled blue cheese and spoon the dressing over top (be careful not to over dress the salad). Serve with bread.
Nutrition
Calories: 564kcal | Carbohydrates: 74g | Protein: 22g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 725mg | Potassium: 1088mg | Fiber: 15g | Sugar: 14g | Vitamin A: 1080IU | Vitamin C: 12mg | Calcium: 97mg | Iron: 7mg