High Fructose Corn Syrup Free Zucchini & Herb Salad with Roasted Mushrooms
Total time35 min
Prep time15 min
Cook time20 min
4.8(27)
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Learn more →Ingredients
4 servings
For the roasted mushrooms
- 12 oz cremini mushrooms, stems trimmed, halved
- 2 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
For the salad
- 2 medium zucchini (about 1 lb total)
- ¼ cup fresh flat-leaf parsley leaves, roughly chopped
- ¼ cup fresh mint leaves, roughly torn
- 2 tbsp fresh chives, thinly sliced
For the dressing
- 3 tbsp olive oil
- 1 ½ tbsp apple cider vinegar
- 1 tsp dijon mustard
- 1 small garlic clove, finely grated
- ¼ tsp salt
- ¼ tsp black pepper
For serving
- 2 tbsp toasted pumpkin seeds (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Arrange the mushrooms in a single layer on a large baking sheet, drizzle with 2 tbsp olive oil, and season with 1/2 tsp salt and 1/4 tsp black pepper. Toss to coat.
- 2
Roast the mushrooms for 18–20 minutes, flipping once halfway through, until deeply golden and the edges are slightly crisped. Remove from the oven and let cool for 5 minutes.
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