Warm Portobello Mushroom Salad with Butternut Squash and Pomegranate

Prep time: 10 minutes
Cooking time: 20 minutes
Served with green lentils, kale and mixed seeds


  • 2 Portobello Mushrooms, sliced
  • 100g butternut squash, cut into thin slices
  • 50g green lentils, cooked
  • 20g kale
  • 1 small red onion, cut into wedges
  • 6 sage leaves
  • 2 tbsp olive oil
  • 10g mixed seeds
  • ½ pomegranate
  • 20g baby spinach

For the dressing

  • 2 tbsp olive oil
  • 1 small garlic clove, crushed
  • 1 tsp Dijon mustard
  • 2 tbsp pomegranate molasses
  • 1 tbsp white wine vinegar
  • A small handful of fresh parsley, chopped


  1. Pre-heat your oven to 200c.
  2. Toss the butternut squash, red onion and sage leaves with 1 tbsp of the olive oil in a baking tray. Season with a little salt and milled pepper and roast for about 20 minutes until nicely coloured.
  3. Cook the kale in boiling water for 20 seconds and drain.
  4. In a frying pan, or ideally a griddle pan, cook the sliced Portobello mushrooms for 2-3 minutes on either side.
  5. For the dressing place all the ingredients into a jam jar a shake.
  6. In a salad bowl add the kale, spinach, lentils, butternut, red onions and toss with the dressing. Top with the mushrooms, pomegranate and mixed seeds.