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
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.
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.
Slice red onion thinly.
Chop romaine and lettuce mixes and combine.
Combine all ingredients and toss with dressing.