Healthy Roasted Mushroom And Pesto Salad Recipe
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
- Preheat oven to 200°C (180°C fan forced).
- Place mushrooms on a baking tray, toss with olive oil and bake for 10 minutes.
- In a small bowl or cup, combine pesto and balsamic vinegar.
- Divide salad leaves between serving bowls and top with tomatoes, walnuts, crumbled fetta, baked mushrooms and pesto dressing.
Healthy tip!
Try mustard instead of mayonnaise to add extra flavour to your salads and sandwiches.
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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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