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Roasted Mushroom and Zucchini Salad


This Roasted Mushroom and Zucchini Salad offers a sophisticated twist on a classic dish. Combining expertly roasted mushrooms and zucchini, it delivers both exquisite flavor and a wealth of nutritional benefits.

Roasted mushroom and zucchini


▪ 1 cup Mushrooms, Sliced
▪ 1 cup Zucchini, medium, Halved and Sliced
▪ 6 cup Arugula
▪ 1 cup Red Onion, Sliced
▪ 1 cup Quinoa, dried or frozen, Cooked
▪ 4 oz Feta Cheese, Crumbled Optional

Balsamic Vinaigrette Dressing
▪ 2 tbsp. Balsamic Vinegar
▪ 1 tbsp. Honey
▪ 2 tsp. Dijon Mustard
▪ 2 tbsp. Olive Oil
▪ 1/4 tsp. Garlic Powder
▪ Salt & Pepper



1. Preheat oven to 350 Fahrenheit.
2. Wash and chop all vegetables.

1. Roast mushrooms and zucchini for 20 minutes or until shrunken and tender. Allow to cool
2. Place all ingredients including mushrooms and zucchini in a large bowl and toss with dressing.

Balsamic Vinaigrette Dressing

1. Place all ingredients in a small mason jar, seal, and shake to combine. Alternatively, the dressing can be whisked together in a small bowl.

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