Portabella Salad with Balsamic Vinaigrette
Elevate your salad game with this hearty and vibrant Portabella Salad with Balsamic Vinaigrette. Combining roasted portabella mushroom caps, tender mixed greens, juicy cherry tomatoes, and tangy goat cheese, this dish delivers a perfect balance of earthy and fresh flavors. Toasted sliced almonds add a delightful crunch, while a homemade balsamic vinaigrette—featuring Dijon mustard, honey, and minced garlic—ties everything together with a rich, tangy twist. Ready in just 30 minutes, this crowd-pleasing salad is perfect as a light main course or an elegant side dish. Whether you're hosting a dinner party or craving a wholesome weeknight meal, this recipe offers a savory, nutrient-packed delight you'll want to make again and again.
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Recipe Information
Ingredients
- 4 pieces Portabella mushroom caps
- 6 cups Mixed salad greens
- 1 cup Cherry tomatoes
- 0.25 cup, thinly sliced Red onion
- 0.5 cup Crumbled goat cheese
- 0.25 cup, toasted Sliced almonds
- 0.25 cup Olive oil
- 3 tablespoons Balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon Honey
- 1 piece, minced Garlic clove
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Preheat the oven to 400°F (200°C).
Clean the portabella mushroom caps by gently wiping them with a damp paper towel and removing the stems.
Brush the mushroom caps with 1 tablespoon of olive oil and sprinkle them with a pinch of salt and pepper.
Place the mushroom caps gill-side down on a baking sheet lined with parchment paper and roast in the oven for 15 minutes, flipping them halfway through. Once roasted, set them aside to cool slightly.
While the mushrooms are roasting, prepare the balsamic vinaigrette by whisking together the balsamic vinegar, Dijon mustard, honey, minced garlic, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper in a small bowl.
Slowly drizzle in 3 tablespoons of olive oil while continuously whisking until the vinaigrette is emulsified. Set aside.
Slice the roasted portabella mushrooms into thin strips.
Assemble the salad by placing the mixed salad greens in a large bowl or on individual plates. Top with cherry tomatoes, sliced red onion, crumbled goat cheese, toasted almonds, and the sliced portabella mushrooms.
Drizzle the salad with the prepared balsamic vinaigrette just before serving.
Toss gently to combine or leave as-is for a visually appealing presentation. Serve immediately and enjoy!
Nutrition Facts
Calories |
1267 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.8 g | 131% | |
| Saturated Fat | 27.4 g | 137% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 68 mg | 23% | |
| Sodium | 1992 mg | 87% | |
| Total Carbohydrate | 50.3 g | 18% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 29.6 g | ||
| Protein | 42.3 g | 85% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 424 mg | 33% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 2869 mg | 61% | |
*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.
