Portobello Mushroom + Asparagus Salad

Serves: 4


Balsamic Vinaigrette Dressing:

  • 1/4 cup olive oil
  • 2 tbs balsamic vinegar
  • 1 tsp dijon mustard
  • 1 tsp garlic
  • 1 tsp honey
  • pinch of salt
  • 1/8 tsp freshly ground pepper

Grilled Asparagus + Portobello Mushrooms:

  • 2 large portobello mushrooms, cut into 1/2″ pieces
  • 10-15 asparagus spears, cut into 1/2″ pieces
  • 1 tbs olive oil
  • a small pinch of salt (no more)
  • freshly ground pepper


  • 4-6 cups of baby field greens
  • 1/4 cup raw unsalted pepita (pumpkin) seeds, toasted
  • 1/4 cup dried cranberries, sweetened with apple juice if available
  • 1/4 cup blue cheese (or goat cheese)


Balsamic Vinaigrette Dressing:

  1. Combine all ingredients in a small food processor and blend until smooth.

Grilled Asparagus + Portobello Mushrooms:

  1. Heat a grill pan on the stop or preheat the oven to 425 degrees.
  2. Toss asparagus and mushrooms with olive oil, salt (only a pinch) & pepper.
  3. Grill / roast for 10 minutes (stir after 5 minutes).
  4. Set aside.


  1. In a large bowl, toss the lettuce with the dressing until the leaves are glistening, but not drenched.
  2. Place the lettuce on 4-5 plates.
  3. Place the cranberries, pepita seeds, asparagus, mushrooms, and blue cheese over the lettuce on each plate.
  4. Serve immediately.

Variations & Notes:

  • Once the salad comes together, it can easily taste too salty.  Go very easy on the salt in the dressing and on the grilled / roasted veggies as the mushrooms will impart a salty flavor as will the blue cheese.

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