The mushroom salad with orange, yellow pepper, cherry tomatoes, and garden cress is an easy, delicious, and healthy autumn salad to make. It is filled with umami taste, vitamin A, C, K, and potassium and is therefore filled with good benefits for your body as well as for your tastebuds. This salad contains mushrooms fried in garlic and fried yellow pepper, which spices up the salad enormously.
I recommend eating the salad with bread and hummus which goes very well with the fried mushrooms. Moreover, the orange gives the salad a great contrast to the mushrooms and garden cress. All ingredients are easy to get in every supermarket, but since I am making a lot of wild mushrooms recipes, I also recommend using for example fried chanterelles or porcini mushrooms in this autumn salad.
You can eat the mushroom salad as a light dinner with bread and hummus or as a side dish with for example grilled meat and potatoes.
Mushroom salad with orange, peppers, cherry tomatoes, and garden cress
- 2 tablespoons olive oil
- 250 grams (8 oz) mushrooms, sliced
- 1 clove garlic, minced
- 20 cherry tomatoes, halved
- 1 yellow pepper, sliced
- Green salad
- 1 orange, peeled and cut into smaller pieces
- Garden cress for topping
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1 tablespoon honey
- Salt and pepper
- Heat 1 tablespoon of olive oil and fry the sliced peppers on medium-high heat for 3 minutes. Remove the peppers and set aside.
- Add 1 tablespoon of olive oil to the hot pan and add garlic and mushrooms. Fry for about 5-10 minutes.
- Whisk the lemon juice, olive oil, honey, and salt and pepper.
- Mix the salad, fried mushrooms, cherry tomatoes, fried pepper, and orange in a salad bowl and toss with dressing.
- Top the salad with fresh garden cress.
If you are looking for inspiration for other vegetarian mushroom dishes, you can take a look at this mushroom lasagna with oyster mushrooms, portobello mushrooms, and eggplant.