Salads
Warm Balsamic Mushroom and Lentil Salad Recipe
Ingredients
- 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
Directions
- 1
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.
- 2
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.
- 3
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.
- 4
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.
