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


  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.


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