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Roasted Mushroom & Pesto Salad
Prep: 10 min
Cook: 10 min
Servings: 2
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A satisfying salad that throws together in a flash.
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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

  1. Preheat oven to 200°C (180°C fan forced).
  2. Place mushrooms on a baking tray, toss with olive oil and bake for 10 minutes.
  3. In a small bowl or cup, combine pesto and balsamic vinegar.
  4. 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!

Still hungry? Try a side of salad or vegies before going for seconds.

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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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