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Warm Wild Mushroom and Lentil Salad
This earthy salad brings a touch of French flair to your table. Roasted wild mushrooms combine with tender cooked lentils for a satisfying, plant-based dish. The mushrooms crisp up beautifully in a hot oven with garlic and olive oil. Fresh parsley, thinly sliced red onion, and a bright balsamic vinaigrette tie everything together. Serve this warm salad as a hearty lunch or a comforting side dish for a weeknight dinner.
Ingredients
- 1 pound mixed wild mushrooms, sliced
- ¼ cup olive oil
- 2 cloves garlic, crushed with press
- ¼ teaspoon salt
- 12 ounces lentils, cooked
- 1 cup parsley
- ¼ small red onion, very thinly sliced
- ⅔ cup balsamic vinaigrette
Instructions
- 1Combine the sliced wild mushrooms with the olive oil, crushed garlic, and salt. Spread the mixture onto a large baking sheet and roast at 450°F for 20 minutes until the mushrooms turn crisp.
- 2Mix the cooked lentils together with the roasted mushrooms, fresh parsley, sliced red onion, and balsamic vinaigrette.