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 mins
Cook Time20 minutes mins
Total Time35 minutes mins
Course: Entree/Salad
Cuisine: American, Mediterranean
Diet: Gluten Free, Vegetarian
Servings: 4
- 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
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.
- 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.
Serving: 1salad | Calories: 385kcal | Carbohydrates: 25g | Protein: 11g | Fat: 25g | Saturated Fat: 1.5g | Sodium: 700mg | Fiber: 6g | Sugar: 6g