Roasted Asparagus Mushroom Salad with Creamy Mustard Dress
Elevate your salad game with this Roasted Asparagus Mushroom Salad with Creamy Mustard Dressing—a vibrant, flavorful dish that’s perfect for any occasion! Tender roasted asparagus and caramelized baby bella mushrooms create a hearty, earthy base, while a tangy, velvety dressing made with Greek yogurt, whole-grain Dijon mustard, and a hint of honey ties it all together. The addition of toasted almonds offers a delightful crunch, making this dish a textural masterpiece. Ready in just 30 minutes, this healthy, gluten-free salad can be served warm or at room temperature, making it ideal for weeknight dinners, potlucks, or as a unique side dish for your holiday table. Packed with wholesome ingredients and brimming with rich flavors, this roasted asparagus and mushroom salad is a must-try for lovers of simple yet sophisticated recipes!
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Recipe Information
Ingredients
- 450 grams asparagus
- 250 grams baby bella mushrooms
- 3 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 2 teaspoons whole grain Dijon mustard
- 3 tablespoons plain Greek yogurt
- 1 teaspoon honey
- 0.5 teaspoons garlic powder
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons toasted almonds (optional)
Instructions
Preheat your oven to 400°F (200°C).
Wash and trim the asparagus by snapping off the woody ends. Cut into 2-inch pieces.
Clean the mushrooms with a damp paper towel and slice them into thick slices.
Arrange the asparagus and mushrooms on a baking sheet and drizzle with 2 tablespoons of olive oil. Sprinkle with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper. Toss to coat evenly.
Roast in the preheated oven for 15-20 minutes, flipping halfway through, until the vegetables are tender and slightly caramelized.
While the vegetables are roasting, prepare the dressing: In a small bowl, whisk together 1 tablespoon of olive oil, lemon juice, Dijon mustard, Greek yogurt, honey, garlic powder, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper until smooth and creamy.
Once the asparagus and mushrooms are done roasting, remove them from the oven and let them cool slightly.
In a large mixing bowl, combine the roasted asparagus and mushrooms with the creamy mustard dressing, gently tossing to coat.
Transfer the salad to a serving platter and garnish with toasted almonds for added crunch, if desired.
Serve warm or at room temperature and enjoy!
Nutrition Facts
Calories |
665 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.3 g | 67% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 4 mg | 2% | |
| Sodium | 2641 mg | 115% | |
| Total Carbohydrate | 40.7 g | 15% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 22.3 g | ||
| Protein | 24.5 g | 49% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 223 mg | 17% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 2264 mg | 48% | |
*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.
