Portobello Mushroom Salad with Creamy Balsamic Dressing

Portobello Mushroom Salad with Creamy Balsamic Dressing

If you're anything like me and love grabbing a fresh salad from Sweetgreen, you're going to enjoy making this at home. Inspired by my favorite salad there, I’ve whipped up this Portobello Mushroom Salad that’s just as satisfying and delicious. It’s a perfect mix of savory portobello mushrooms, tender sweet potatoes, juicy cherry tomatoes, crisp cucumbers, and refreshing blueberries, all piled high on a bed of mixed greens. The star of the show? A homemade creamy balsamic dressing that really ties all the flavors together beautifully. Let's get into the kitchen and start putting this wonderful salad together!

Did you know?

Incorporating nuts into your salad dressing can enhance nutrient absorption. Nuts contain healthy fats that help your body better absorb the fat-soluble vitamins found in vegetables. That is why the base of the dressing is made with cashews!

Ingredients:

For the Salad:

  • Portobello mushroom
  • Sweet potatoes
  • Cherry tomatoes
  • Cucumber
  • Spring mix
  • Romaine lettuce
  • Blueberries

For the Creamy Balsamic Dressing:

  • 1 cup raw cashews
  • 2 garlic cloves
  • 1 tbsp Stone ground mustard
  • 3/4 cup water
  • 1/2 lemon, juiced
  • 2 tbsp (1/8 cup) fig balsamic vinegar (or your favorite vinegar) - I used one that I got in Italy and it is AMAZING. I’d love to hear what vinegar you use in the comments below! 

Instructions:

Prepare salad toppings:

  1. Slice the portobello mushrooms and sauté in water, along with minced garlic and balsamic vinegar. For a fun bonus, I also added black garlic paste and pear vinegar for extra flavor! Continue to sauté, adding more liquid as needed, until the mushrooms are cooked through and tender. Click here for a tutorial!

  2. Slice the sweet potatoes and either air fry them or bake them until they are soft and tender, about 15 minutes in an air fryer or longer if baking.

  3. Slice the cherry tomatoes and cucumber. Lay down a base of mixed greens, using a combination of romaine lettuce and spring mix.

  4. Arrange the cooked portobello mushrooms, air-fried sweet potatoes, sliced cherry tomatoes, cucumber, and a handful of blueberries on top of the mixed greens.

Prepare the dressing:

  1. In a blender, combine all ingredients: cashews, garlic cloves, stone ground mustard, water, lemon juice, and fig balsamic vinegar. Blend until smooth and creamy. Adjust the consistency by adding more water if necessary.

  2. Pour the creamy balsamic dressing over the assembled salad. Toss gently to combine.

  3. Dive into this flavorful and nutritious salad, savoring each bite, and make sure to chew thoroughly - this helps with nutrient absorption. Bon appétit!

Dressing notes:

  • I used a smaller high powered blender for this recipe - the nutribullet. If you have a larger blender and you aren't getting that smooth consistency, it means the blender is too large and you need to double the recipe.
  • This dressing makes enough for 4-6 servings of salad. You can double the recipe and store some in the fridge to easily save for later. When I do this, I just add a little bit extra water after defrosting to make it a little be more thin (just the way I like it).

 

I hope you love this salad! Let me know in the comments below <3

 

Xoxo,

Cara

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1 comment

I am so impressed with this creamy balsamic. I love a creamy dressing. This was so quick and easy to make. I had to use regular balsamic because I didn’t have fig balsamic; turned it great. This is a new weekly salad dressing for me…. Ordering more fig balsamic for next time! If you are reading this, you need to make this dressing!!!!

Caren

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