Marinated Mushrooms Artichoke Hearts and Cauliflower Salad
Brighten up your table with this Marinated Mushrooms, Artichoke Hearts, and Cauliflower Salad—a vibrant, flavor-packed dish that’s as refreshing as it is satisfying. Tender blanched cauliflower florets, earthy white button mushrooms, and tangy artichoke hearts come together in a zesty marinade of extra virgin olive oil, red wine vinegar, Dijon mustard, garlic, and a touch of honey for sweetness. Fresh parsley and optional red chili flakes add a pop of color and heat, making this salad not only a feast for the palate but also for the eyes. Perfect as a chilled side dish or a light main course, this easy-to-make recipe is ready to impress after just 15 minutes of prep and a couple of hours of marinating for maximum flavor. Ideal for gatherings, meal prep, or a quick weeknight option, this Mediterranean-inspired dish brings a healthy, gluten-free, and utterly delicious twist to your salad repertoire.
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Recipe Information
Ingredients
- 250 g White button mushrooms
- 300 g Cauliflower florets
- 240 g Artichoke hearts (canned or jarred, drained)
- 60 ml Extra virgin olive oil
- 30 ml Red wine vinegar
- 15 g Fresh parsley (chopped)
- 2 cloves Garlic (minced)
- 1 tsp Dijon mustard
- 1 tsp Honey
- 1 tsp Salt
- 0.5 tsp Black pepper (freshly ground)
- 0.25 tsp Red chili flakes (optional)
Instructions
Rinse the mushrooms thoroughly and slice them into quarters. Set aside.
Cut the cauliflower into small bite-sized florets. Rinse well under cold water.
Bring a medium pot of water to a boil. Add a pinch of salt and blanch the cauliflower for 2-3 minutes until slightly tender but still crisp. Remove from the pot with a slotted spoon and transfer to a bowl of ice water to stop the cooking process. Drain and set aside.
In the same pot of boiling water, blanch the mushrooms for 2 minutes. Transfer to a bowl of ice water, then drain and set aside.
Cut the artichoke hearts in half or quarters (depending on their size) and place them in a large mixing bowl along with the prepared mushrooms and cauliflower.
In a small bowl, whisk together the olive oil, red wine vinegar, chopped parsley, minced garlic, Dijon mustard, honey, salt, black pepper, and red chili flakes (if using) to create the marinade.
Pour the marinade over the mushrooms, artichoke hearts, and cauliflower in the mixing bowl. Toss gently but thoroughly to ensure all the vegetables are evenly coated.
Cover the bowl with plastic wrap or transfer the salad to an airtight container. Refrigerate for at least 2 hours (or overnight for maximum flavor), stirring occasionally to redistribute the marinade.
Once marinated, taste and adjust seasoning (add a pinch more salt or pepper if needed). Serve the salad chilled as a side dish or light main course.
Nutrition Facts
Calories |
785 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.3 g | 76% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3209 mg | 140% | |
| Total Carbohydrate | 58.6 g | 21% | |
| Dietary Fiber | 23.6 g | 84% | |
| Total Sugars | 18.8 g | ||
| Protein | 22.5 g | 45% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 202 mg | 16% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 2227 mg | 47% | |
*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.
