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Roasted Mushrooms Salad with Creamy Lemon Dressing

I know, I know. It's a salad. Why do salads get a bad rep, though? Sometimes they can truly be amazing and I know there are absolutely no boring salads in my house!

I go through phases of roasting mushrooms and considering I bought this lovely bunch of mushrooms (and maybe a few more) from Smiling Earth Mushrooms in Long Branch, I'm gonna go ahead and say I'm in a phase right now! Honestly, since I learned you can roast mushrooms, I've become obsessed. For my mushrooms lovers, I highly recommend this. It just enhances the flavor and makes everything better, no joke. I honestly don't even season them! Though, that doesn't matter here because it's getting tossed in a lovely creamy dressing.

I hope you enjoy this salad and it gives you a different view on salads! Honestly, they are so much more than just burger toppings chopped up differently and thrown in a horrific dressing.


For the salad:

- 1lb oyster mushrooms

- 1 cup cooked lentils

- 1 cup cooked quinoa

- 2 romaine hearts

- 5 ounces of lettuce mix or spring mix

- 1/4 medium red onion, sliced

For the dressing:

- 1/2 cup cashews

- 1/2 cup water

- 3 tbsp lemon juice

- 1 tbsp maple

- 1 tbsp nutritional yeast

- 2 tsp dijon

- salt and pepper to taste

  1. Make the dressing by combining all ingredients into a blender and blending til smooth. If you do not have a high speed blender, soak your cashews overnight in the fridge or in hot water for about 10 minutes.

  2. Pre-heat oven to 425F and roast mushrooms for 12-15 minutes, depending on size. I tear the mushrooms into smaller pieces and cook more towards 12-13 minutes.

  3. Slice red onion thinly.

  4. Chop romaine and lettuce mixes and combine.

  5. Combine all ingredients and toss with dressing.

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