Roasted Mushroom Salad
Roasted cremini mushrooms bring smoky, coriander-spiced depth to spring mix greens, cucumber, and cherry tomatoes. A fresh lemon dressing makes this Southern African-style salad a substantial light lunch.
- african
- cherry tomatoes
- cremini mushrooms
- cucumber
- dairy-free
- dinner
- egg-free
- family-friendly
- fresh
- garlic
- gluten-free
- lemon
- light
- light lunch
- lunch
- main course
- meal prep
- mixed greens
- nut-free
- oven-roasted
- packed lunch
- plant-based
- roasted mushroom salad
- roasted mushrooms
- roasted vegetables
- salad
- southern african
- soy-free
- vegan
- vegetarian
- weeknight
- Cuisine
- Southern African
Shopping options
Check ingredients to include themPackage used · most used first
cremini mushrooms · 1 Package
Simple Truth Organic® Whole Baby Bella Mushrooms
100%
Details
spring mix salad greens · 1 Package
Kroger® Baby Spring Mix
100%
Details
cucumber · 1 Each
Cucumber
100%
Details
cherry tomatoes · 1 Package
Private Selection™ Fresh Petite Cherry Snacking Tomatoes
100%
Details
olive oil · 4 Tablespoon
Kroger® Extra Virgin Olive Oil
12%
Details
Jarred minced garlic · 0.5 Ounce
Spice World Minced Garlic 4.5 oz
Sale
11%
Details
Lemon juice · 3 Tablespoon
Kroger® 100% Lemon Juice
10%
Details
smoked paprika · 1 Teaspoon
McCormick Smoked Paprika
5%
Details
ground coriander · 1 Teaspoon
Simple Truth Organic® Ground Coriander Shaker
5%
Details
black pepper · 0.5 Teaspoon
Kroger® Pure Ground Black Pepper Shaker
2%
Details
salt · 0.75 Teaspoon
Morton Plain Table Salt, Non-Iodized Salt, 26 oz
1%
Details
Cost Summary
· only what you use
per serving · 4 servings
All ingredients selected
2 common ingredients not selected — staples start unchecked; select them above to include them.
Cook this recipe
- cremini mushrooms-1 package
- spring mix salad greens-1 package
- cucumber-1 each
- cherry tomatoes-1 package
- olive oil-1/4 cup
- lemon juice-3 tablespoons
- smoked paprika-1 teaspoon
- ground coriander-1 teaspoon
- salt-3/4 teaspoon
- black pepper-1/2 teaspoon
- garlic-1/2 ounce
Preheat the oven to 425°F and line a rimmed baking sheet with parchment paper. Wipe the cremini mushrooms clean with a damp paper towel; if they are gritty, rinse them briefly under cool running water and pat very dry. Halve the cremini mushrooms, measure the jarred minced garlic, wash and slice the cucumber, and wash and halve the cherry tomatoes.
Keep fingers clear of the chef’s knife while halving mushrooms, slicing cucumber, and halving tomatoes.
Place the mushrooms on the baking sheet and toss with 2 tablespoons olive oil, the jarred minced garlic, smoked paprika, ground coriander, 1/2 teaspoon salt, and 1/4 teaspoon black pepper; spread in a single layer.
Roast for 18 to 22 minutes until the mushrooms are browned, tender, and slightly crisp at the edges; cool for 5 minutes.
Use oven mitts when handling the hot baking sheet.
In a small bowl, whisk the lemon juice with the remaining 2 tablespoons olive oil, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon black pepper until lightly emulsified.
Use the spring mix according to the package label: if it is labeled prewashed or ready-to-eat, use it as is; if it is not labeled prewashed or ready-to-eat, wash and dry it before using. In a large bowl, combine the spring mix, cucumber, and cherry tomatoes; drizzle with the lemon dressing and toss gently to coat.
Wash and dry spring mix before use if the package is not labeled prewashed or ready-to-eat.
Top the salad with warm roasted mushrooms and serve immediately as a substantial light lunch.
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