Hi! I’m Jennifer and I am the author of the food blog Seasons and Suppers. I live in the beautiful Muskoka region of central Ontario, with my husband and two cats. We also have two adult children – an 18 year old daughter, now away at college, but who still comes home regularly and a 26 year old son who has his own place, but likes to visit for meals. When I’m not cooking and blogging, I work from home as a web developer and consultant.
I have always been a mushroom lover and honestly, I like them any and all ways. My husband feels the same way, so they make regular appearances in our meals. I can’t say the same for my daughter, who was a little slow to warm to the wonderful mushroom. I found that she really came around when I started roasting or pan sautéing them for her. I can happily say that she’s finally a convert, so I can cook with mushrooms with wild abandon!
Warm Roasted Mushroom Salad with Goat Cheese and Maple Mustard Vinaigrette
A delicious warm salad that is perfect for cooler weather. Great on it’s own or as a side for any meal. Especially nice with grilled beef or pork. Will serve 4 as a small side or 2 as a main. You probably won’t use all of the vinaigrette, but it will keep well in the fridge for a week or so, for use on other salads or try it as a basting sauce for grilled meat.
1 8oz. tray Cremini mushrooms
½ a medium red onion, sliced
1 Tbsp. olive oil
Salt and freshly ground pepper
1/3 cup crumbled goat cheese
2 cups baby arugula or baby spinach, or a combination of both
Maple Mustard Vinaigrette:
¼ cup real maple syrup
¼ cup vegetable or canola oil
2 Tbsp. balsamic vinegar
1 tsp. grainy mustard
Salt and freshly ground black pepper
Preheat oven to 425 degrees F. Add mushrooms and sliced red onion to a large bowl and drizzle with olive oil. Sprinkle with a bit of salt and freshly ground pepper. Spread evenly on to a baking sheet. Roast in the pre-heated oven for about 30 minutes or until golden, stirring once halfway through roasting.
Make vinaigrette: While mushrooms are roasting, combine all the vinaigrette ingredients in a small bowl or jar. Whisk or shake to combine well. Set aside.
Once mushrooms are ready, allow to cool for a few minutes on the baking sheet, then transfer roasted mushrooms and onions to a large bowl. Toss with arugula and/or spinach, which will wilt slightly from the heat of the mushrooms. Drizzle with some of the dressing, and then toss to combine. Top with crumbled goat cheese and season with a bit more salt and freshly ground pepper.
As a simple, yet delicious weeknight meal, or a seasonal side for the holidays, this salad has the burst of flavours we look for! We can't wait to see what else Jennifer brings for us to drool over on her next visit.
A big thank you to Jennifer for being our guest! Be sure to follow her on her blog, Seasons and Suppers, and on Facebook, Twitter and Pinterest!
If you like this recipe, you may want to also try...
Pasta with Mushrooms in a Creamy Grainy Mustard Sauce
Pork Medallions in a Mushroom Marsala Sauce
Warm Mushroom Salad by Closet Cooking