Roasted Asparagus Shiitake Salad

Elevate your salad game with this Roasted Asparagus Shiitake Salad, a vibrant dish that combines earthy flavors with zesty brightness for a wholesome and satisfying meal. Tender roasted asparagus and golden shiitake mushrooms form the heart of this recipe, perfectly complemented by peppery baby arugula, crunchy toasted almonds, and ribbons of shaved Parmesan cheese. A tangy lemon dressing infused with Dijon mustard and a touch of honey ties everything together, enhancing each bite with a perfect balance of freshness and depth. Ready in just 30 minutes, this gluten-free, nutrient-packed salad is ideal as a light main course or a stunning side dish for your next dinner party.

Nutriscore Rating: 73/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 4

Ingredients

• 1 pound asparagus
• 8 ounces shiitake mushrooms
• 3 tablespoons olive oil
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons lemon juice
• 1 teaspoon lemon zest
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• 4 cups baby arugula
• 0.25 cup toasted almonds
• 0.25 cup Parmesan cheese (shaved)

Directions

Step 1

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

Step 2

Trim the woody ends of the asparagus spears and cut them into bite-sized pieces (about 2 inches).

Step 3

Clean the shiitake mushrooms by wiping them with a damp cloth, remove the stems, and slice the caps into thick strips.

Step 4

Spread the asparagus and mushrooms on the prepared baking sheet. Drizzle with 2 tablespoons of olive oil, sprinkle with 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper. Toss to coat evenly.

Step 5

Roast in the oven for 15-18 minutes, stirring halfway through, until the asparagus is tender and the mushrooms are golden.

Step 6

While the vegetables are roasting, prepare the lemon dressing by whisking together the remaining 1 tablespoon of olive oil, lemon juice, lemon zest, Dijon mustard, honey, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper in a small bowl.

Step 7

Combine the roasted asparagus, mushrooms, and baby arugula in a large salad bowl.

Step 8

Drizzle the salad with the lemon dressing and toss gently to coat.

Step 9

Top the salad with toasted almonds and shaved Parmesan cheese.

Step 10

Serve immediately and enjoy this delicious and nutritious salad!

Nutrition Facts

Serving size	936.2 grams (936.2g)

Amount per serving	% Daily Value*
Calories	888

Total Fat 66.50g	85%
Saturated Fat 12.60g	63%
Polyunsaturated Fat 4.20g
Cholesterol 20mg	7%
Sodium 2925mg	127%
Total Carbohydrate 53.10g	19%
Dietary Fiber 21.10g	75%
Total Sugars 23.60g
Protein 34.10g	68%

Vitamin D 47IU	234%
Calcium 708mg	54%
Iron 14mg	78%
Potassium 2281mg	49%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 63.2%

Protein: 14.4%

Carbs: 22.4%