Grilled Portobello, Pear and Toasted Walnut Salad

Author: Karen Porter, RHN

For almost 30 years Karen battled severe IBS, & anxiety.

Forced to re-evaluate and take her health into her own hands, she started looking into alternative methods to help her heal where the traditional medical approach had failed. 

Karen’s health, and consequently her life, entirely shifted and she felt compelled to help as many women as possible to feel their absolute best!  

 

This was adapted from Angela Liddon. I absolutely love the flavour combination in this grilled salad!

Course Salad
Prep Time 15 minutes
Cook Time 10 minutes
Servings 2 people

Ingredients

Balsamic Vinagrette Dressing/Marinade

  • 1/4 cup apple cider vinegar
  • 3 tbsp extra virgin olive oil
  • 2 tbsp balsamic vinegar
  • 2 tbsp unsweetened apple sauce
  • 1 tbsp pure maple syrup
  • 1 tsp dijon mustard
  • 1 garlic clove, minced
  • 1/4 tsp sea salt

For the Salad

  • 2 large portobello mushrooms
  • 1/2 medium red onion, thinly sliced
  • 3 cups mixed greens
  • 2 ripe pears, cored and chopped (peeling is optional)
  • 1 avocado, pitted and chopped
  • 1/3 cup walnuts toasted (375f for 7 mins or in a small pan, sautee over medium heat, stirring often until slightly browned)

Instructions

  1. Prepare the dressing/marinade by whisking all ingredients together in a small bowl

  2. Clean the mushrooms with a damp towl. Remove the stems by twisting. With a teaspoon or grapefruit spoon, scrape out the gills and discard.

  3. In a large bowl add the mushroom caps, sliced red onions and 1/2 of the dressing/marinade and toss until fully coated. Marinade for 20 minutes, stirring once or twice.

  4. Toast walnuts and prepare/cut pear and avocado.

  5. Heat grill over medium heat. Grill mushroom caps and onions for 5 mins on each side until vegetables are tender. Remove and let cool. Cut the mushroom cap into long strips.

  6. On each of the two plates (or large bowls), add 1 1/2 cups of mixed greens. Add chopped pear, toasted walnuts, avocado, grilled onion and mushroom.

  7. Drizzle remaining dressing

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