Roasted Portobello & Asparagus Salad

Asparagus, Portobello mushrooms, and red peppers are complemented by balsamic vinegar in this healthy and tasty salad.

This salad went great with the vegetarian French onion soup that sneaked into the picture above.

Check out the nutritional information section at the bottom of this page.

Total Time: 1 hour 30 minutes
Prep Time: 1 hour 15 minutes
Cook time: 15 minutes
Yields: 6 servings



  • 2 Portobello mushrooms, sliced
  • 1 pound asparagus, trimmed
  • 1 red bell pepper, sliced
  • 3 tablespoons olive oil
  • 3 tablespoons balsamic vinegar
  • 2 cloves garlic, minced
  • 1 tablespoon fresh thyme leaves
  • 1/4 teaspoon freshly ground black pepper
  • 8 cups spring mix or torn romaine


  1. Place mushrooms, asparagus, and red pepper in a zippered bag.
  2. Combine oil, vinegar, garlic, thyme, and black pepper in a small bowl. Pour vinegar mixture into bag and seal. Shake to evenly coat vegetables. Refrigerate for at least 1 hour.
  3. Evenly spread vegetable mixture onto baking sheet. Bake at 400 degrees Fahrenheit for 10-15 minutes, or until vegetables are done.
  4. Serve over spring mix or romaine.


  • Vegetarian and vegan


Nutritional Information

Click here for nutritional information.

Nutrition Facts
Servings per batch 6
Amount Per Serving
Calories 112 Calories from Fat 63 (56%)
% Daily Value *
Total Fat 7g 11%
Saturated Fat 1g 5%
Monounsaturated Fat5g
Polyunsaturated Fat1g
Trans Fat 0g
Cholesterol 0g 0%
Sodium 116mg 5%
Potassium569mg 16%
Total Carbohydrate 10g 3%
Dietary Fiber 4g 16%
Sugars 4g
Protein 4g
Vitamin A 75%
Vitamin C 77%
Calcium 8%
Iron 16%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.


Roasted Portobello & Asparagus Salad was last modified: January 2nd, 2017 by Audrey

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