Broccoli Mushroom Warm Salad
Servings: 4 servings
Calories: 253kcal
Ingredients
For The Dressing:
- 1 medium lemon juice
- 1 tablespoon olive oil
- 1 tablespoon soy sauce
- 1 teaspoon maple syrup
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 small red onion thinly sliced
For The Broccoli:
- 3 cups broccoli florets
- 2 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon garlic powder
- 2 tablespoons water
For The Mushrooms:
- 4 ounces mushrooms sliced
- 1 tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
For The Salad:
- 4 oz spring mix greens
- ¼ cup dried cranberries
- ¼ cup chopped pecans
Instructions
Make The Dressing:
- In a medium bowl, whisk together the lemon juice, olive oil, soy sauce, maple syrup, salt, and black pepper.
- Add the sliced red onion and set aside to marinate while you prepare the rest.
Cook The Broccoli:
- Heat olive oil in a large skillet over medium heat. Add the broccoli, salt, and garlic powder. Cook for about 5 minutes, stirring occasionally.
- Add 2 tablespoons of water, cover the pan, and cook another 2 to 3 minutes until the broccoli is tender but still slightly crisp.
- Remove from the skillet and set aside.
Cook The Mushrooms:
- In the same skillet, heat the olive oil.
- Add the mushrooms, salt, garlic powder, and black pepper. Cook for 6 to 7 minutes, until softened and lightly browned.
Assemble The Salad:
- In a large bowl, combine the spring mix, cooked broccoli, mushrooms, dried cranberries, and chopped pecans.
- Add the dressing along with the marinated onions. Toss gently to combine.
- Serve slightly warm or at room temperature.
Notes
- Do not overcook the broccoli. It should stay slightly crisp.
- Letting the onion sit in the dressing softens its sharpness.
- Pecans add crunch and balance the texture of the salad.
- Baby bella mushrooms will give you a deeper flavor than white mushrooms.
- This salad is best eaten fresh while the vegetables are still warm. Leftovers can be refrigerated for up to 1 day, but the greens will wilt, and the texture will change.
Nutrition
Serving: 1serving | Calories: 253kcal | Carbohydrates: 19g | Protein: 5g | Fat: 19g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Sodium: 1158mg | Potassium: 464mg | Fiber: 4g | Sugar: 10g | Vitamin A: 760IU | Vitamin C: 74mg | Calcium: 55mg | Iron: 1mg
