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Roasted Mushroom Salad with Fig Balsamic Vinaigrette Recipe

How to make a roasted mushroom salad with fig balsamic vinaigrette.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Salad
Cuisine: American


For the Roasted Mushrooms

  • 2 lbs. assorted mushrooms
  • 5 shallots peeled and quartered
  • 2 Vidalia onions peeled and cut into large pieces
  • 1 teaspoon chopped garlic
  • ½ teaspoon dried mustard
  • Salt and pepper to taste
  • cup olive oil

For the Salad

  • 1 handful of baby spinach leaves
  • 3 tablespoons chopped parsley
  • 3 tablespoons chopped chives
  • 1 red bell pepper diced
  • 1 yellow bell pepper diced
  • 1 orange bell pepper diced

For the Vinaigrette

  • 1 cup dried or fresh figs stems removed and quartered
  • 2 cups balsamic vinegar
  • 1 shallot minced
  • 1 garlic clove minced
  • 1 tablespoon lemon juice
  • Salt and pepper, to taste
  • ¾ cup extra virgin olive oil


For the Mushrooms

  • Preheat your oven to 450° F.
  • Line a sheet pan with parchment paper.
  • Combine mushrooms, shallots, onions, garlic, mustard, salt, pepper, and olive oil in a large bowl. Place on the sheet pan and roast until golden brown, about 15 minutes.
  • Remove roasted mushrooms to a large bowl.

For the Balsamic Vinaigrette

  • Combine the figs and balsamic in a saucepan and simmer until reduced by half. Puree in a blender and allow the mixture to cool.
  • Measure 1/3 cup of the fig balsamic for the salad. Reserve the remainder for another use.
  • Whisk the 1/3 cup of fig balsamic with the shallot, garlic, lemon juice, salt, and pepper in a bowl.
  • Slowly pour in the oil constantly whisking until fully incorporated.

For the Salad

  • Combine reserved mushrooms with the salad ingredients and toss all with the Fig Balsamic Vinaigrette.
  • Serve Immediately.