Mushroom and Feta Salad

Mushroom and Feta Salad

  • Prep: 10 min
  • Cook Time: 6 min
  • Total: 16 min
  • Serving: 2 Servings

The earthy flavor and meaty texture of grilled Portobello mushrooms pairs wonderfully with the salty taste of feta cheese in this colorful side salad recipe.


  • 8 tablespoons homemade or purchased Sun Dried Tomato Vinaigrette dressing, divided
  • 2 large Portobello mushroom caps
  • 1 medium yellow squash, sliced
  • 5 cups mixed salad greens
  • 1/2 cup chopped roasted red peppers
  • 1/2 cup crumbled feta cheese
  • 2 tablespoons toasted pine nuts
  • Sea salt and freshly ground pepper


  1. Prepare your oven broiler.
  2. Brush the mushrooms and squash with 4 tablespoons of the vinaigrette and then place on a baking sheet. Grill the vegetables for 3 minutes on each side and then cut the mushrooms into slices once cool enough to handle.
  3. Place the mushrooms, squash, lettuce and red pepper into a bowl and then pour in the remaining dressing; toss to coat. Add the pine nuts, feta, a pinch of salt and pepper and toss to combine. Serve immediately.


Comments on "Mushroom and Feta Salad"