Warm Portobello Mushroom Salad with Butternut Squash and Pomegranate

Prep time: 10 minutes
Cooking time: 20 minutes

A perfect combination of a healthy and delectable salad. With a wonderful mix of warm portobello mushrooms, butternut squash and pomegranate, this salad stands above all others as a treat of its own.


  • 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.

There are no reviews yet. Be the first one to write one.

Review this Recipe