Vegan Coconut Ranch Mushroom Salad

Total time45 min

Prep time15 min

Cook time20 min

Golden roasted cremini mushrooms are the star here, turning deeply caramelized and slightly crisp at the edges thanks to a quick blast in a hot oven with turmeric and ginger. They land on a bed of crisp greens, cool cucumber, sharp red onion, and buttery avocado slices, all pulled together with a herb-flecked coconut cream dressing that's tangy from apple cider vinegar and lemon juice. Fresh chives, dill, and parsley give that dressing serious ranch-style flavor without any dairy in sight. It's a hearty, satisfying salad with real textural contrast — crisp, creamy, and tender all in one bowl. This one comes together easily and holds up well as a full meal, making it a genuinely solid pick for a vegan table.

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Ingredients

4 servings

For the roasted mushrooms

1 lb cremini mushrooms, halved
Crimini Mushrooms Whole Crimini Mushroom - 1 Lb Trader Joe's Sliced Crimini Mushrooms
Windmill Farms Organic Whole Crimini Mushrooms 8 oz
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2 tbsp olive oil
½ tsp fine sea salt
¼ tsp ground turmeric
¼ tsp ground ginger

For the coconut ranch dressing

½ cup full-fat coconut cream
2 tbsp apple cider vinegar
1 tbsp fresh lemon juice
1 clove garlic, finely grated
2 tbsp fresh chives, finely chopped
2 tbsp fresh dill, finely chopped
2 tbsp fresh parsley, finely chopped
¼ tsp fine sea salt

For the salad

5 oz mixed salad greens
1 cup cucumber, thinly sliced
¼ cup red onion, very thinly sliced
1 avocado, pitted and sliced

Instructions

1
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
2
In a large mixing bowl, toss the halved cremini mushrooms with the olive oil, 1/2 tsp sea salt, turmeric, and ginger until evenly coated. Spread in a single layer on the prepared baking sheet, cut-side down, leaving space between pieces.

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