Go Back
–+ servings
Roasted Broccoli and Mushroom Salad

Nutritious Roasted Broccoli and Mushroom Salad for Easy Meals

This Roasted Broccoli and Mushroom Salad is a quick, nutritious dish that combines roasted veggies for a flavorful, healthy meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salads
Cuisine: Vegan
Calories: 230
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 4 cups Broccoli Florets Can substitute with cauliflower for a different flavor.
  • 8 ounces Cremini or Button Mushrooms Other varieties like shiitake or portobello can enhance flavor.
  • 3 tablespoons Olive Oil Can substitute with avocado oil if desired.
  • 2 cloves Garlic (minced) Fresh garlic is recommended for optimal taste.
  • 1 teaspoon Salt Use sea salt or kosher salt for best results.
  • 1 teaspoon Black Pepper Freshly cracked pepper is more flavorful.
  • 1 teaspoon Smoked Paprika Use regular paprika if unavailable.
  • 2 tablespoons Lemon Juice Freshly squeezed is best for flavor.
For the Topping
  • 1/2 cup Toasted Nuts (e.g., almonds or walnuts) Can substitute with sunflower seeds for nut-free options.
  • 1/2 cup Grated Parmesan or Crumbled Feta Cheese Vegan cheese alternatives can be used for a dairy-free version.

Equipment

  • Oven
  • mixing bowl
  • Baking Sheet
  • parchment paper

Method
 

Preparation and Cooking
  1. Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper.
  2. In a mixing bowl, combine broccoli florets and sliced mushrooms. Drizzle with olive oil and sprinkle with minced garlic, salt, black pepper, and smoked paprika. Toss until evenly coated.
  3. Spread the seasoned broccoli and mushrooms in a single layer on the prepared baking sheet. Roast for 18–20 minutes, flipping halfway through.
  4. Remove from the oven, drizzle with fresh lemon juice, and sprinkle with toasted nuts and cheese.
  5. Toss ingredients together and serve warm or at room temperature.

Nutrition

Serving: 1saladCalories: 230kcalCarbohydrates: 15gProtein: 6gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 10mgSodium: 380mgPotassium: 450mgFiber: 4gSugar: 2gVitamin A: 1500IUVitamin C: 90mgCalcium: 100mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days. Keep nuts and cheese separate to maintain texture until serving.

Tried this recipe?

Let us know how it was!