/

Warm Portobello Mushroom Salad With Butternut Squash & Pomegranate

A perfect combination of healthy and delicious, with a mix of warm portobello mushrooms, butternut squash and pomegranate, this salad really stands out.
Serves
Serves 2
Total Time
30 Minutes
Ingredients
2 Portobello Mushrooms, sliced
100g of butternut squash, cut into thin slices
50g of green lentils, cooked
20g of kale
1 small red onion, cut into wedges
6 sage leaves
2 tbsp of olive oil
10g of mixed seeds
½ a pomegranate
20g of baby spinach
For the dressing
2 tbsp of olive oil
1 small garlic clove, crushed
1 tsp of Dijon mustard
2 tbsp of pomegranate molasses
1 tbsp of white wine vinegar
A small handful of fresh parsley, chopped
Method
Step 1

Pre-heat your oven to 200°C.

Step 2

Toss the butternut squash, red onion and sage leaves with 1 tbsp of the olive oil in a baking tray. Season with a little salt and milled pepper and roast for about 20 minutes until nicely coloured.

Step 3

Cook the kale in boiling water for 20 seconds and drain.

Step 4

In a frying pan, or ideally a griddle pan, cook the sliced Portobello mushrooms for 2-3 minutes on either side.

Step 5

For the dressing, place all the ingredients into a jam jar and shake.

Step 6

In a salad bowl add the kale, spinach, lentils, butternut, red onions and toss with the dressing. Top with the mushrooms, pomegranate and mixed seeds.

Recipe courtesy of The Mushroom Bureau

Fashion. Beauty. Culture. Life. Home
Delivered to your inbox, daily