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Warm Mushroom Salad

This is one for the ‘Gram. Combining mushrooms with roasted butternut squash, jeweled pomegranates and sweet roasted caramalised red onions means a rainbow plate of nutritious food. A great summer dish that’s satisfying and doesn’t compromise on taste.

Mushrooms are low in calories and fat and they’re also a good source of B2 and B5 vitamins. These vitamins not only have an amazing effect on the way we feel but also how we look. Proven to reduce the effects of tiredness and fatigue, adding mushrooms to our diet can help us feel more energised and boost our immune system.

Moreover, mushrooms are proving they have the potential to be the new face of skincare, as a good source of riboflavin, they have nutrients that contribute to healthier-looking skin. Ultimately, leaving us feeling and looking great. No wonder LA trend-setters can’t get enough of them.

Ingredients - Serves 2 -
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
2tbsp Olive oil
10g Mixed seeds
½ Pomegrante
20g Baby spinach

For the dressing -
2tbsp Olive oil
1 small garlic clove, crushed
1tsp Dijon mustard
2tbsp pomegranate mollases
1tbsp White wine vinegar
5g Parsley


Pre-heat your oven to 200*c.Toss the butternut squash, red onion and sage leaves with 1tbsp of the olive oil. Season with a little salt and milled pepper and roast for about 20 minutes until nicely coloured. Cook the kale in boiling water for 20 seconds and drain.

Cook the kale in boiling water for 20 seconds and drain. In a frying pan or ideally a griddle pan cook the sliced Portobello mushrooms for 2-3 minutes on either side. For the dressing place all the ingredients into a jam jar a shake. 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