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Warm Balsamic Mushroom and Lentil Salad
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5 from 13 votes

Warm Balsamic Mushroom and Lentil Salad

Warm Lentil Salad with Balsamic Mushrooms and Creamy Garlic Dressing. This nourishing meal is filled with protein and fiber, and vegan-friendly.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Entree/Salad
Cuisine: American, Mediterranean
Diet: Gluten Free, Vegetarian
Servings: 4

Equipment

  • Large skillet
  • Mixing bowl

Ingredients

  • 4 Tbsp. extra-virgin olive oil, divided
  • 12 oz. mixed mushrooms (I use 8 oz. cremini and 4 oz. shiitake), sliced or torn
  • 1 medium shallot, thinly sliced crosswise
  • 2 tsp. fresh thyme leaves
  • 1/4 cup plus 1 Tbsp. balsamic vinegar
  • 1 1/2 cups cooked brown or green lentils (canned or cooked from dry)
  • 1/2 tsp. each sea salt and cracked black pepper
  • 3 Tbsp. grated Parmesan cheese (or nutritional yeast if making vegan)
  • Arugula, spinach, or mixed greens for serving (about 2 cups per salad)

Creamy Garlic Dressing

  • 3 Tbsp. creamy cashew butter
  • 3 Tbsp. extra-virgin olive oil
  • 2 Tbsp. fresh lemon juice
  • 1 tsp. Dijon mustard
  • 1 tsp. grated garlic (about 2 cloves)
  • 3 Tbsp. water
  • sea salt to taste

Instructions

  • Prepare Creamy Garlic Dressing:
    In a medium bowl, combine cashew butter, olive oil, lemon juice, Dijon, garlic, and a pinch of sea salt; stir to combine. Gradually whisk in water in 1 Tablespoon increments until smooth and creamy. Taste and season with additional salt, if needed. Set aside.
  • Prepare Mushroom and Lentil Mixture:
    Heat 2 Tbsp. olive oil in a large skillet over medium-high. Add mushrooms and cook, undisturbed, for 3 minutes. Reduce heat to medium, add shallots and thyme, toss to combine, and continue cooking until mushrooms are golden and shallots are soft, about 5 to 7 more minutes.
    Add additional 2 Tbsp. of olive oil, along with balsamic vinegar, lentils, salt, and black pepper; cook 2 more minutes. Stir in Parmesan cheese or nutritional yeast.
  • Assemble Salads:
    Arrange greens in a serving bowl and spoon lentil and mushroom mixture overtop. Drizzle with dressing and garnish with additional Parmesan cheese (or nutritional yeast) and cracked black pepper, if desired.

Notes

  • To Store. Once assembled, this salad is best enjoyed the day fresh. However the mushroom and lentil mixture can be stored separately for up to 3 days.
  • To Reheat. Enjoy leftover salad cold or at room temperature. You may also warm the mushroom and lentil mixture in the microwave before serving it over fresh arugula.

Nutrition

Serving: 1salad | Calories: 385kcal | Carbohydrates: 25g | Protein: 11g | Fat: 25g | Saturated Fat: 1.5g | Sodium: 700mg | Fiber: 6g | Sugar: 6g