Mushroom, Apple & Almond Salad
Warm sautéed mushrooms and caramelised apple over quinoa with toasted almonds and a cider vinaigrette.
Ingredients
For 4 servings
- 225 g white mushrooms, thinly sliced
- 2 piece Granny Smith apples, thinly sliced
- 140 g whole almonds, toasted
- 185 g cooked quinoa
- 30 g cider vinegar
- 28 g olive oil
- 20 g honey
- 3 g Dijon mustard
- 1 bunch flat-leaf parsley, small, chopped
- 1 piece garlic clove, minced
- Salt, to taste
- Black pepper, to taste
Nutrition / serving
- Calories
- 325 kcal
- Protein
- 10 g
- Carbs
- 30 g
- Fat
- 18 g
Allergens: Mustard, Nuts, mustard, sulphites, tree_nuts
Estimated from ingredient data.
Method
Heat a little olive oil in a large pan and sauté the mushrooms until tender and lightly browned.
Add the apple slices to the pan and cook until caramelised and soft.
Whisk the cider vinegar, remaining olive oil, honey, Dijon, garlic and seasoning into a vinaigrette.
Combine the mushrooms, apples, quinoa and toasted almonds in a large bowl.
Dress, toss gently and adjust the seasoning, then finish with chopped parsley.
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