Warm Mushroom Salad

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Serves 2

2 Portobello Mushrooms, sliced
100g Butternut squash, cut into thin slices
50g Green Lentils, cooked
20g Kale
1 small Red onion, cut into wedges
6 Sage leaves
2tbsp Olive oil
10g Mixed seeds
½ Pomegrante
20g Baby spinach

For the dressing

2tbsp Olive oil
1 small garlic clove, crushed
1tsp Dijon mustard
2tbsp pomegranate mollases
1tbsp White wine vinegar
5g Parsley

Method

Pre-heat your oven to 200*c
Toss the butternut squash, red onion and sage leaves with 1tbsp of the olive oil. Season with a little salt and milled pepper and roast for about 20 minutes until nicely coloured.
Cook the kale in boiling water for 20 seconds and drain.
In a frying pan or ideally a griddle pan cook the sliced Portobello mushrooms for 2-3 minutes on either side.
For the dressing place all the ingredients into a jam jar a shake.
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.

The post Warm Mushroom Salad appeared first on Vegan Life Magazine.

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