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Roasted Mushroom, Potato and Carrot Salad + Homemade Garlic Croutons

I think you are going to love this!

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A healthy salad! That is delicious!

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I’m telling you, I am in love with this salad.

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I mentioned the other day that I am ready for light summer food and this is just that.

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Roasted mushrooms are unbelievable. If you have never roasted mushrooms, you need to. And if you have, I hope this is a friendly reminder of how to-die-for they are.

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I feel like I am kind of at a weird in-between stage with fruits and veggies. I’m sort of done with winter produce and ready for summer foods but it’s just not time yet. But, I feel like it is always a good time for potatoes. And carrots. And I’ve discovered that cubed fingerling potatoes roast up so nicely. And carrots too! Why is everything better roasted?

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And, these croutons. I definitely have a love-hate relationship with croutons. They are yummy and a nice crunchy addition to salad, but have you ever looked at the ingredient list on store-bought croutons? If you haven’t and you have any desire to eat minimally processed foods, don’t look and don’t buy. Make these instead.

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I’ve had problems with homemade croutons in the past. They seemed confusing and have turned out either too soft or hard as rocks. These turned out perfectly. The garlic flavor is subtle but delicious. These were slightly soft but had a nice crunch. And so super simple. They take no time at all. I feel like I will start to make a big batch of these to keep on hand.

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The whole thing together is amazing. Everything works together so perfectly. The veggies, greens and croutons. There is nothing I love better than a plate full of veggies that tastes delicious and is satisfying!

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And, come back tomorrow to see what I dressed my salad with. It. is. amazing!

This is what I used to make probably four servings
Ingredients
8 oz. mushrooms (I used baby portobello)
3 large carrots
10 oz. fingerling potatoes
Fresh ground black pepper
Greens, I used spring mix lettuce, probably about 6 cups
4 pieces of grainy/seedy bread
Olive oil
3 cloves of garlic, minced

Method

Preheat oven to 375*.

Cube the carrots and the potatoes and cut the mushrooms in half. I left the stems on. All veggies should be about the same size. Add veggies to a bowl and drizzle with olive oil, about 1-2 tablespoons, just enough to coat the veggies. Toss to coat well and season with pepper. Transfer veggies to a baking sheet and roast until soft and nicely browned. I roasted for 25 minutes.

While veggies are roasting, cube the bread slices. Add them to a bowl. Add about 1.5 tablespoons of olive oil to a pan over medium heat. Add the minced garlic and cook for 2-3 minutes, until the garlic is soft. Pour the oil and garlic over the bread cubes and toss to combine well. You can add the bread cubes to the same pan as the veggies or get a new one, but they will need about 15 minutes in the preheated oven, or until just crispy.

Assemble the salad by placing the greens in individual bowls or one big bowl. Top with the roasted veggies and garlic croutons. Drizzle on dressing and toss to combine everything well.

Tomorrow I’ll share my dressing recipe!

Enjoy!

One thought on “Roasted Mushroom, Potato and Carrot Salad + Homemade Garlic Croutons

  1. Pingback: Homemade Ceaser Salad with Roasted Broccoli, Cauliflower and Apples | The Dreaming Foodie

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