Roasted Mushroom Salad Recipe

Shake up your side dish game with a healthy, colorful, and hearty roasted mushroom salad created by Miriam Hahn, who loves helping people make plant-based meals. In addition to working well as a side, this dish, prepared with farro, a type of ancient grain, feta cheese, and a tangy dressing, would also work as a filling lunch. Or hey, why not as a dinner on-the-go if, like us, you end up sneaking bites in your car in between meetings or practices?

Hahn notes, "You can serve this salad at room temperature or chilled. It is good both ways." And, lending support to the busy weeknight meal plan, she adds, "It holds up well for leftovers too."

Beyond the feel-good healthy veggie and farro combo, we also love how you can personalize this salad with your herbs of choice, with Hahn suggesting, "Italian parsley, fresh thyme, or fresh dill would all work well." 

Assemble your ingredients

You'll need the following simple ingredients: farro, mushrooms (which Hahn notes can be of any variety), asparagus, avocado oil, dried thyme and garlic powder, feta cheese, and walnuts. For the dressing, you'll need balsamic vinegar, olive oil, Dijon mustard, maple syrup, a garlic clove, and finally, salt and pepper.

We asked Hahn if she could tell us more about farro and she explained that it is "an ancient grain very similar to barley." As for the Mediterranean-inspired flavor profile she says, "I used thyme and garlic powder because both go well with savory dishes." 

Cook your farro and roast the veggies

The first step is to preheat your oven to 400 F. Now, cook your farro according to the package directions. While the grains are cooking, you can prep your veggies, with the mushrooms getting quartered. Then trim the rough ends off the asparagus, and cut the long green stalks into 2-inch pieces.

Now, Hahn instructs home cooks to toss the asparagus and mushrooms with the avocado oil. Add a half teaspoon of thyme, and then a half teaspoon of garlic powder, and arrange the seasoned veggies on a lined baking sheet. The veggies will roast up for about 20 minutes, but with Hahn cautioning, "Since everyone's oven is different, it is best to check on the veggies halfway to see how they are doing." Because you'd hate to burn one of the main elements of this salad! She also advises putting the baking sheet on the middle oven rack for even cooking.

Make your dressing and combine all the salad elements

Okay, so your veggies are roasting away and your farro is nearly cooked. Next, whisk up the remaining ingredients for the dressing – balsamic vinegar, olive oil, Dijon mustard, maple syrup, garlic, salt, and pepper — save for the walnuts, feta, and herbs. 

Wondering what the dressing will taste like? Hahn describes it as "similar to a honey mustard and is delicious!" She adds about the maple syrup, mustard, and balsamic mixture that it's "kind of tangy with a little sweet." 

The final step is to toss everything together — the roasted veggies, the farro, the dressing, and the walnuts and feta. Add your fresh herbs of choice, and serve, savoring every bite!

Roasted Mushroom Salad Recipe
4.9 from 17 ratings
Looking for a new and different side dish to try? Look no further than this colorful, hearty, tasty mushroom salad with asparagus and farro.
Prep Time
Cook Time
roasted mushroom salad in bowl
Total time: 30 minutes
  • 1 cup uncooked farro
  • 16 ounces mushrooms, quartered
  • 1 bunch asparagus, ends trimmed and cut into 2-inch pieces
  • 1 tablespoon avocado oil
  • ½ teaspoon dried thyme
  • ½ teaspoon garlic powder
  • ¼ cup balsamic vinegar
  • 2 tablespoon olive oil
  • 1 tablespoon Dijon mustard
  • 1 teaspoon maple syrup
  • 1 garlic clove, minced
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • ¼ cup feta cheese
  • ¼ cup walnuts
Optional Ingredients
  • Fresh herbs as topping, such as Italian parsley, thyme, or dill
  1. Preheat oven to 400 degrees Fahrenheit.
  2. Cook the farro according to package instructions.
  3. Toss the mushrooms and asparagus with the avocado oil. Then sprinkle the dried thyme and garlic powder on the vegetables. Spread out on a baking sheet. Cook in the preheated oven for 20 minutes.
  4. To make the dressing, whisk up the balsamic vinegar, olive oil, mustard, maple syrup, garlic, salt, and pepper.
  5. When mushrooms and asparagus are done, toss with the farro, dressing, walnuts, and feta. Top with any fresh herbs of your choosing.
Calories per Serving 324
Total Fat 14.1 g
Saturated Fat 3.0 g
Trans Fat 0.0 g
Cholesterol 8.3 mg
Total Carbohydrates 41.6 g
Dietary Fiber 7.3 g
Total Sugars 10.1 g
Sodium 289.0 mg
Protein 12.8 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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