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Vibrant Herb-Infused Lentil and Roasted Mushroom Salad with Pomegranate Drizzle
A nutrient-packed lentil and roasted mushroom salad, topped with a refreshing pomegranate drizzle. Perfect for a vibrant, healthy meal!
Introducing a salad that's more than just a side—this vibrant herb-infused lentil and roasted mushroom salad is a meal in itself, brimming with nutrients and flavor. Lentils, known for their high protein and fiber content, make a perfect base for this dish, providing both satiety and a boost of energy. Mushrooms, roasted to umami perfection, add depth and richness, while a sprinkle of pomegranate seeds adds a burst of freshness and antioxidants.
This salad is a celebration of clean eating, using wholesome ingredients that are as good for your body as they are for your taste buds. With a unique combination of herbs, spices, and a tangy pomegranate drizzle, this recipe transforms simple ingredients into a gourmet experience. Perfect for a light lunch or a hearty dinner, it's an excellent way to enjoy a variety of textures and flavors while staying true to a health-conscious lifestyle.
Recipe Overview
🥗 Vegetarian
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
Servings
4
Calories
420 kcal
per serving
Cuisine
Mediterranean
A nutrient-packed lentil and roasted mushroom salad, topped with a refreshing pomegranate drizzle. Perfect for a vibrant, healthy meal!
Ingredients
- • dry green lentils: 1 cup
- • water: 2 cups
- • fresh cremini mushrooms: 2 cups, quartered
- • extra virgin olive oil: 2 tablespoons
- • smoked paprika: 1 teaspoon
- • garlic powder: 1/2 teaspoon
- • sea salt: 1/2 teaspoon
- • fresh parsley: 1/4 cup, chopped
- • fresh mint leaves: 1/4 cup, chopped
- • baby spinach: 3 cups
- • pomegranate seeds: 1/2 cup
- • lemon juice: 2 tablespoons
- • pomegranate molasses: 1 tablespoon
- • black pepper: to taste
Instructions
- 1 Preheat your oven to 400°F (200°C). Prepare a baking sheet lined with parchment paper.
- 2 Rinse the lentils under cold water. In a medium saucepan, combine lentils with 2 cups of water. Bring to a boil, then reduce heat and simmer for about 20 minutes until lentils are tender. Drain any excess water.
- 3 While the lentils are cooking, place the quartered mushrooms on the prepared baking sheet. Drizzle with 1 tablespoon of olive oil, sprinkle with smoked paprika, garlic powder, and a pinch of sea salt. Toss to coat evenly.
- 4 Roast the mushrooms in the preheated oven for 20 minutes, or until golden brown and tender, stirring halfway through.
- 5 In a large bowl, combine cooked lentils, roasted mushrooms, chopped parsley, mint leaves, and baby spinach. Toss gently to mix.
- 6 In a small bowl, whisk together the remaining olive oil, lemon juice, pomegranate molasses, and black pepper. Drizzle over the salad and toss to coat.
- 7 Sprinkle the salad with pomegranate seeds just before serving for a pop of color and sweetness.
Serving Suggestions
- • This vibrant salad pairs beautifully with a side of whole grain crusty bread or a light quinoa pilaf to complement the earthy flavors. For a refreshing finish, serve with a chilled glass of sparkling water infused with a slice of lemon and a few mint leaves. For a more robust meal, consider pairing the salad with grilled salmon or a slice of roasted chicken breast, bringing additional lean protein and enhancing the overall nutritional profile.
Storage Tips
To store leftovers, keep the salad in an airtight container in the refrigerator for up to 3 days. Store the dressing separately to maintain freshness and prevent the greens from wilting. When ready to serve, toss the salad with the dressing and pomegranate seeds for optimal flavor and texture.
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