Roasted Portobello Salad with Blue Cheese
Elevate your salad game with this Roasted Portobello Salad with Blue Cheese, a perfect blend of earthy, savory, and tangy flavors. Tender portobello mushroom caps are brushed with a garlic-balsamic marinade and roasted to perfection, adding a hearty, umami-rich element to a vibrant mix of fresh salad greens, juicy cherry tomatoes, and crunchy walnuts. Crumbles of creamy blue cheese bring indulgent depth, while a sweet and tangy honey-Dijon vinaigrette ties everything together with a gourmet touch. Ready in just 35 minutes, this salad is an irresistible balance of textures and flavors that makes it ideal as a meal-worthy lunch or an impressive side dish. Perfect for fans of healthy, flavorful eating, this recipe combines the best of roasted vegetables and fresh ingredients in every bite.
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Recipe Information
Ingredients
- 4 large caps Portobello mushrooms
- 4 tablespoons Olive oil
- 2 tablespoons Balsamic vinegar
- 2 cloves Garlic
- 6 cups Mixed salad greens
- 1 cup Cherry tomatoes
- 0.5 cup Blue cheese
- 0.25 medium Red onion
- 0.25 cup Walnuts
- 1 teaspoon Honey
- 1 teaspoon Dijon mustard
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Clean the portobello mushroom caps by gently wiping them with a damp paper towel. Remove the stems and use a spoon to scrape out the gills if desired.
In a small bowl, mix 2 tablespoons of olive oil, 1 tablespoon of balsamic vinegar, 1 minced garlic clove, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper.
Brush the mixture evenly onto both sides of the portobello caps and place them on the prepared baking sheet, gill side up.
Roast the mushrooms in the oven for 18-20 minutes, flipping them halfway through, until they are tender and juicy. Allow them to cool for 5 minutes, then slice them into thick strips.
While the mushrooms are roasting, prepare the salad. In a large bowl, combine the mixed salad greens, halved cherry tomatoes, thinly sliced red onion, and toasted walnuts.
To make the vinaigrette, whisk together 2 tablespoons of olive oil, 1 tablespoon of balsamic vinegar, 1 teaspoon of honey, 1 teaspoon of Dijon mustard, 1 minced garlic clove, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper until emulsified.
Pour the vinaigrette over the salad and toss gently to coat.
Divide the salad evenly among four plates. Top each serving with the sliced roasted portobello mushrooms, crumbled blue cheese, and a sprinkle of additional walnuts if desired.
Serve immediately and enjoy your flavorful Roasted Portobello Salad with Blue Cheese!
Nutrition Facts
Calories |
1224 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.7 g | 128% | |
| Saturated Fat | 23.5 g | 118% | |
| Polyunsaturated Fat | 20.2 g | ||
| Cholesterol | 51 mg | 17% | |
| Sodium | 2238 mg | 97% | |
| Total Carbohydrate | 54.8 g | 20% | |
| Dietary Fiber | 17.8 g | 64% | |
| Total Sugars | 29.9 g | ||
| Protein | 40.6 g | 81% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 536 mg | 41% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 3508 mg | 75% | |
*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.
