Warm Mushroom Salad

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

  1. Pre-heat your oven to 200*c
  2. 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.
  3. Cook the kale in boiling water for 20 seconds and drain.
  4. In a frying pan or ideally a griddle pan cook the sliced Portobello mushrooms for 2-3 minutes on either side.
  5. For the dressing place all the ingredients into a jam jar a shake.
  6. 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.

VeganLife

The lifestyle magazine written by vegans for vegans.