Roasted Mushroom and Kale Salad with Lemon Vinaigrette

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This roasted mushroom and kale salad with lemon vinaigrette is an easy 30 minute meal that is packed with flavor and nutrition! It’s perfect for lunch or dinner any day of the week!

Cooking Equipment:

Baking sheet, parchment paper, large bowl, small bowl

Preparation Time:

Cooking Time:

Total Time:

Cuisine:

Mediterranean

Keywords:

Roasted Mushroom, Kale Salad, Lemon Vinaigrette, Lunch, Dinner

Meal:

lunch, dinner

Cooking Method:

Dietary Restrictions:

Servings:

Ingredients:

2 cups of kale leaves, chopped into small pieces

1 cup of mushrooms, sliced

2 tablespoons of olive oil

1 tablespoon of lemon juice

1 teaspoon of garlic powder

Salt and pepper to taste

Cooking Instructions:

Preheat the oven to 400°F (200°C).

Place the mushrooms on a baking sheet lined with parchment paper. Drizzle with olive oil and season with garlic powder, salt and pepper. Roast for 15 minutes until golden brown.

In a large bowl, combine the kale leaves and roasted mushrooms.

In a small bowl, whisk together the lemon juice and olive oil until combined. Pour over the salad and toss to coat evenly.

Nutrition:

Calories – 250; Fat – 10g; Carbohydrates – 25g; Protein – 8g; Fiber – 5g List of

This roasted mushroom and kale salad with lemon vinaigrette is an easy 30 minute meal that is packed with flavor and nutrition! It’s perfect for lunch or dinner any day of the week!

Rating:

Did You Know?

Taramasalata, a dip made with fish roe, olive oil, lemon juice, and bread crumbs, is a popular dish in Greek cuisine.