Roasted Asparagus Shiitake Salad
Elevate your salad game with this Roasted Asparagus Shiitake Salad, a vibrant dish that combines earthy flavors with zesty brightness for a wholesome and satisfying meal. Tender roasted asparagus and golden shiitake mushrooms form the heart of this recipe, perfectly complemented by peppery baby arugula, crunchy toasted almonds, and ribbons of shaved Parmesan cheese. A tangy lemon dressing infused with Dijon mustard and a touch of honey ties everything together, enhancing each bite with a perfect balance of freshness and depth. Ready in just 30 minutes, this gluten-free, nutrient-packed salad is ideal as a light main course or a stunning side dish for your next dinner party.
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 1 pound asparagus
- 8 ounces shiitake mushrooms
- 3 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 4 cups baby arugula
- 0.25 cup toasted almonds
- 0.25 cup Parmesan cheese (shaved)
Instructions
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Trim the woody ends of the asparagus spears and cut them into bite-sized pieces (about 2 inches).
Clean the shiitake mushrooms by wiping them with a damp cloth, remove the stems, and slice the caps into thick strips.
Spread the asparagus and mushrooms on the prepared baking sheet. 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 oven for 15-18 minutes, stirring halfway through, until the asparagus is tender and the mushrooms are golden.
While the vegetables are roasting, prepare the lemon dressing by whisking together the remaining 1 tablespoon of olive oil, lemon juice, lemon zest, Dijon mustard, honey, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper in a small bowl.
Combine the roasted asparagus, mushrooms, and baby arugula in a large salad bowl.
Drizzle the salad with the lemon dressing and toss gently to coat.
Top the salad with toasted almonds and shaved Parmesan cheese.
Serve immediately and enjoy this delicious and nutritious salad!
Nutrition Facts
Calories |
219 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.5 g | 21% | |
| Saturated Fat | 2.8 g | 14% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 6 mg | 2% | |
| Sodium | 612 mg | 27% | |
| Total Carbohydrate | 13.4 g | 5% | |
| Dietary Fiber | 5.2 g | 18% | |
| Total Sugars | 6.1 g | ||
| Protein | 8.7 g | 17% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 177 mg | 14% | |
| Iron | 3.5 mg | 20% | |
| Potassium | 576 mg | 12% | |
*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.
