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From
5-Apr
Warm Balsamic Mushroom and Lentil Salad. This hearty salad combines seared mushrooms and shallots bathed in balsamic vinegar, tossed with lentils and fresh thyme. Served over a bed of peppery arugula and topped with a creamy garlic dressing, it's a perfect meal for any occasion. Whether you're vegan, vegetarian, or simply looking for a healthy and satisfying dish, this salad is sure to please.
4 Tbsp olive oil, divided 12 oz. mixed mushrooms (cremini, shiitake), sliced 1 medium shallot, thinly sliced 3-4 garlic cloves sliced 2 tsp. fresh thyme leaves 1/4 cup plus 1 Tbsp. balsamic vinegar 11/2 cups cooked brown or green lentils (canned or cooked from dry) 1/2 tsp. each sea salt and cracked black pepper 3 Tosp. grated Parmesan cheese (or nutritional yeast if making vegan) Arugula, spinach, or mixed greens for serving (about 2 cups per salad) Creamy Garlic Dressing 3 Tosp. creamy cashew butter 3 Tbsp. extra-virgin olive oil 2 Tbsp. fresh lemon juice 1 tsp. Dijon mustard 1 tsp. grated garlic (about 2 cloves) 3 Tbsp. water sea salt to taste
Prepare Creamy Garlic Dressing:
In a medium bowl, combine cashew butter, olive oil, lemon juice, Dijon, garlic, and a pinch of sea salt; stir to combine. Gradually whisk in water in 1 tbls increments until smooth and creamy. Taste and season with additional salt, if needed. Set aside. Prepare Mushroom and Lentil Mixture:
Heat 2 Tbsp. olive oil in a large skillet over medium-high. Add mushrooms and cook for 3-4 minutes. Reduce heat to medium, add shallots, garlic, and thyme, toss to combine, and continue cooking until mushrooms are golden and shallots are soft, about 5 to 7 more minutes.
Add additional 2 Tbsp. of olive oil, along with balsamic vinegar, lentils, salt, and black pepper; cook 2 more minutes. Stir in Parmesan cheese or nutritional yeast. Assemble Salads:
Arrange greens in a serving bowl, spoon lentil and mushroom mixture on top. Drizzle with dressing and garnish with additional Parmesan cheese (or nutritional yeast), pepper, and lemon wedge.
4 Tbsp olive oil, divided 12 oz. mixed mushrooms (cremini, shiitake), sliced 1 medium shallot, thinly sliced 3-4 garlic cloves sliced 2 tsp. fresh thyme leaves 1/4 cup plus 1 Tbsp. balsamic vinegar 11/2 cups cooked brown or green lentils (canned or cooked from dry) 1/2 tsp. each sea salt and cracked black pepper 3 Tosp. grated Parmesan cheese (or nutritional yeast if making vegan) Arugula, spinach, or mixed greens for serving (about 2 cups per salad) Creamy Garlic Dressing 3 Tosp. creamy cashew butter 3 Tbsp. extra-virgin olive oil 2 Tbsp. fresh lemon juice 1 tsp. Dijon mustard 1 tsp. grated garlic (about 2 cloves) 3 Tbsp. water sea salt to taste
USD
Mixed Mushrooms, Thyme, Balsamic Vinegar, Brown Lentils, Green Lentils, Parmesan Cheese, Arugula, Spinach, Mixed Greens, Cashew Butter
