Healthy Roasted Mushroom & Pesto Salad Recipe
Ingredients
- 400 g mushroom, chopped
- 1 tbs olive oil
- 2 tbs pesto or chunky basil dip
- 2 tbs balsamic vinegar
- 3 cups mixed salad or baby spinach leaves
- 1/2 cup reduced-fat feta cheese, crumbled
- 250 g cherry tomatoes, halved
- 1/4 cup walnuts, roughly chopped
Method
- Preheat oven to 200°C (180°C fan forced).
- Place mushrooms on a baking tray, toss with olive oil and bake for 10 minutes.
- In a small bowl or cup, combine pesto and balsamic vinegar.
- Divide salad leaves between serving bowls and top with tomatoes, walnuts, crumbled fetta, baked mushrooms and pesto dressing.
Comment:
*to make this dish gluten-free ensure pesto is free from gluten
Healthy tip!
Try mustard instead of mayonnaise to add extra flavour to your salads and sandwiches.
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Nutrition Information
| per serving | per 100g | |
|---|---|---|
| Energy | 2101 kJ | 432 kJ |
| 502 Cal | 103 Cal | |
| Protein | 21 g | 4.3 g |
| Fat, total | 40.5 g | 8.3 g |
| — saturated | 8.1 g | 1.7 g |
| Carbohydrate | 6.9 g | 1.4 g |
| — sugars | 6.7 g | 1.4 g |
| Sodium | 521 mg | 107 mg |
| Fibre | 8.3 g | 1.7 g |
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