Maple Roasted Mushroom and Carrot Salad

https://hasenchat.tv/wp-content/uploads/2022/10/Maple-Roasted-Mushroom-and-Carrot-Salad.mp4
Maple Roasted Mushroom and Carrot Salad

Maple roasted mushroom and carrot salad is a delicious and hearty salad that combines the earthy flavors of roasted mushrooms and carrots with the sweetness of maple syrup. Here’s how to make it:

Ingredients:

For the Roasted Mushrooms and Carrots:

  • 8 ounces (about 2 cups) cremini or button mushrooms, cleaned and sliced
  • 4 large carrots, peeled and cut into thin strips (julienne)
  • 2 tablespoons olive oil
  • 2 tablespoons pure maple syrup
  • 1 teaspoon dried thyme
  • Salt and black pepper, to taste

For the Salad:

  • 6 cups mixed salad greens (such as baby spinach, arugula, or lettuce)
  • 1/2 cup crumbled feta cheese (optional)
  • 1/4 cup chopped fresh parsley or cilantro (optional)

For the Dressing:

  • 3 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon pure maple syrup
  • 1 teaspoon Dijon mustard
  • Salt and black pepper, to taste

Instructions:

  1. Preheat the Oven:
  • Preheat your oven to 400Β°F (200Β°C).
  1. Roast the Mushrooms and Carrots:
  • In a large mixing bowl, combine the sliced mushrooms and julienne carrots. In a separate small bowl, whisk together the olive oil, maple syrup, dried thyme, salt, and black pepper. Pour the maple syrup mixture over the mushrooms and carrots, tossing to coat them evenly.
  1. Roast:
  • Spread the coated mushrooms and carrots in a single layer on a baking sheet lined with parchment paper. Roast in the preheated oven for about 20-25 minutes, or until they are tender and slightly caramelized, stirring once or twice during cooking.
  1. Make the Dressing:
  • While the vegetables are roasting, prepare the dressing. In a small bowl, whisk together the olive oil, balsamic vinegar, maple syrup, Dijon mustard, salt, and black pepper. Taste and adjust the seasoning as needed.
  1. Assemble the Salad:
  • In a large serving bowl, place the mixed salad greens. Once the roasted mushrooms and carrots are done, remove them from the oven and let them cool slightly. You can serve them warm or at room temperature.
  1. Add Roasted Vegetables:
  • Add the roasted mushrooms and carrots to the salad greens.
  1. Optional Toppings:
  • If desired, sprinkle crumbled feta cheese and chopped fresh parsley or cilantro over the top of the salad.
  1. Drizzle with Dressing:
  • Drizzle the dressing over the salad. Use as much or as little as you like, depending on your preference for dressing.
  1. Toss and Serve:
  • Gently toss the salad to coat the ingredients with the dressing and toppings evenly.
  1. Serve:
    • Serve your Maple Roasted Mushroom and Carrot Salad as a side dish or add some grilled chicken or tofu for a complete meal.

This salad combines the earthy sweetness of roasted mushrooms and carrots with the tangy sweetness of the maple dressing. It’s a perfect addition to your meal, whether as a side salad or a main course salad. Enjoy!