Best 3 Warm Roasted Mushroom And Feta Salad Recipes

Warm roasted mushroom and feta salad is a delicious and easy-to-make dish that is perfect for a quick lunch or dinner. With its earthy mushrooms, salty feta, and tangy dressing, this salad is sure to please everyone at the table. The best part is that it can be customized to your liking, so you can add or remove ingredients to create the perfect salad for you. Whether you're looking for a vegetarian main course or a hearty side dish, warm roasted mushroom and feta salad is sure to hit the spot.

Here are our top 3 tried and tested recipes!

WARM MUSHROOM SALAD WITH FETA

Warm Mushroom Salad With Feta image

Make and share this Warm Mushroom Salad With Feta recipe from Food.com.

Provided by English_Rose

Categories Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

3 tablespoons olive oil
8 ounces mushrooms, halved
1 garlic clove, crushed
2 tablespoons fresh thyme, chopped
1/2 lemon, juice of
salt & freshly ground black pepper
1 romaine lettuce, shredded
6 ounces cherry tomatoes, halved
1/2 cucumber, deseeded and diced
1 red onion, chopped
3 ounces black olives
4 ounces feta cheese, crumbled

Steps:

Heat the oil in a large frying pan, add the mushrooms and sauté over a high heat for 5 mins stirring occasionally until pale golden.
Add the garlic, thyme and lemon juice and seasoning to taste, stir well then remove from the heat.
Arrange the lettuce in a large bowl, scatter over the remaining ingredients, then add the mushrooms and all the pan juices.
Toss to mix and serve with crusty bread.

Nutrition Facts : Calories 284.4, Fat 20, SaturatedFat 6.4, Cholesterol 26.8, Sodium 551.3, Carbohydrate 20.9, Fiber 8.7, Sugar 8.7, Protein 10.8

SHEET TRAY ROASTED MUSHROOM SALAD RECIPE BY TASTY

Sheet Tray Roasted Mushroom Salad Recipe by Tasty image

Whip up this healthy salad with your favorite soup for a light and easy weeknight dinner. With hearty roasted mushrooms and fragrant shallots and garlic, it's sure to pack a flavor punch and liven up your week!

Provided by Rachel Gaewski

Categories Dinner

Yield 6 servings

Number Of Ingredients 15

Ingredients

1 lb cremini mushroom, sliced
1 lb shiitake mushroom, sliced
⅓ cup extra virgin olive oil, divided (plus 1/2 cup (120 ml)
kosher salt, to taste
freshly ground black pepper, to taste
2 teaspoons dijon mustard
1 tablespoon honey
¼ cup lemon juice
1 cup frozen peas
1 small shallot, thinly sliced
2 cloves garlic, minced
1 lemon, zested
1 cup fresh parsley leaves, loosely packed, roughly chopped
5 oz arugula
½ cup parmesan cheese, shaved

Steps:

Preheat the oven to 425°F (220°C). Line 2 baking sheets with reusable baking mats or parchment paper.
Spread the cremini mushrooms in an even layer on 1 baking sheet and the shiitake mushrooms on the other. Drizzle ⅓ cup (80 ml) olive oil over the mushrooms, dividing evenly. Season with salt and pepper to taste. Toss well to coat evenly.
Roast the mushrooms for 20-25 minutes, stirring halfway through, until crisp and tender. Remove from the oven and set aside. Leave the oven on.
Meanwhile, make the dressing: In a small bowl, whisk together the mustard, honey, and lemon juice. Slowly drizzle in the remaining ½ cup (120 ml) olive oil, whisking constantly, until the dressing is emulsified and thickened. Season with salt to taste. Set aside.
Scatter the peas, shallot, garlic, and lemon zest over the baking sheets with the mushrooms. Season with salt and pepper to taste.
Return the baking sheets to the oven for 5 minutes, until the peas are warmed through and the shallots are softened.
Sprinkle the roasted vegetables with parsley and set aside to cool slightly.
Place the arugula in a large serving bowl. Add the vegetables and half of the dressing and toss well. Top with the shaved Parmesan and serve with the remaining dressing on the side.
Enjoy!

Nutrition Facts : Calories 223 calories, Carbohydrate 19 grams, Fat 14 grams, Fiber 4 grams, Protein 8 grams, Sugar 9 grams

FETA GARLIC SALAD WITH MUSHROOMS

Feta Garlic Salad with Mushrooms image

A simple salad I mixed up, reminiscent of a Caesar salad but with a kick of garlic and feta.

Provided by teacupped_mouse

Categories Salad Green Salad Recipes Romaine Lettuce Salad Recipes

Time 15m

Yield 4

Number Of Ingredients 13

Ingredients

2 tablespoons Caesar salad dressing
1 teaspoon ranch salad dressing
1 teaspoon olive oil
1 teaspoon canola oil
2 teaspoons lemon juice
2 teaspoons dried basil
½ teaspoon white sugar
1 ½ cups garlic stuffed olives
1 head romaine lettuce, torn into bite sized pieces
4 white mushrooms, sliced
1 cup crumbled feta cheese
sea salt and freshly ground black pepper to taste
1 cup grated Parmesan cheese

Steps:

Stir the Caesar salad dressing, ranch salad dressing, olive oil, canola oil, lemon juice, basil, and sugar together in a small bowl; set aside.
Rinse the stuffed olives, shake off excess water, then cut each olive in half. Combine the olives, lettuce, mushrooms, and feta cheese in a mixing bowl. Drizzle with the salad dressing, and toss to coat. Season to taste with salt and pepper. Sprinkle with Parmesan cheese to serve.

Nutrition Facts : Calories 367 calories, Carbohydrate 7 g, Cholesterol 53.8 mg, Fat 27.7 g, Fiber 2.1 g, Protein 15 g, SaturatedFat 10 g, Sodium 2261.6 mg, Sugar 3.6 g

Tips:

Select the right mushrooms: Choose firm, fresh mushrooms with no signs of bruising or discoloration. A variety of mushrooms, such as cremini, shiitake, and oyster, can be used in this recipe.
Roast the mushrooms properly: To achieve perfectly roasted mushrooms, toss them in olive oil, salt, and pepper, and spread them in a single layer on a baking sheet. Roast them at a high temperature (425°F) until they are tender and slightly browned.
Use good quality feta cheese: Feta cheese is a key ingredient in this salad, so make sure to use a good quality feta that is firm and flavorful. Crumble the feta cheese just before serving to preserve its freshness.
Make a flavorful dressing: The dressing for this salad is a simple combination of olive oil, lemon juice, and herbs. Use fresh herbs like parsley, dill, or oregano to add a pop of flavor.
Assemble the salad carefully: Layer the roasted mushrooms, feta cheese, and dressing over the bed of arugula. Top with additional herbs and nuts for added texture and flavor.

Conclusion:

This warm roasted mushroom and feta salad is a delightful combination of flavors and textures. The roasted mushrooms are tender and savory, the feta cheese is tangy and creamy, and the arugula adds a peppery bite. The dressing is light and flavorful, bringing all the ingredients together. This salad is perfect for a light lunch or dinner, and it can also be served as a side dish. With its vibrant colors and delicious taste, this salad is sure to impress your friends and family.