Roasted Mushroom and Broccoli Salad with Lemon-Garlic Dressing

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A warm salad featuring caramelized mushrooms and crisp broccoli tossed in a bright lemon-garlic dressing, perfect for a Whole30 lunch or side. This mediterranean-inspired whole30 (whole30, vegetarian) ready in about 30 minutes blends quartered cremini mushrooms, fresh broccoli florets, olive oil into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 180 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 20 min Serves 4 Mediterranean cuisine 180 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F. Toss 2 cups quartered cremini mushrooms and 2 cups fresh broccoli florets with 2 tbsp olive oil, 1 tsp sea salt, and 1/2 tsp black pepper. Spread on a baking sheet in a single layer.
  2. Step 2: Roast vegetables for 15-18 minutes, stirring halfway through, until mushrooms are caramelized and broccoli is tender-crisp.
  3. Step 3: In a small bowl, whisk together 1 tbsp olive oil, 2 minced garlic cloves, 2 tbsp lemon juice, and 1 tsp lemon zest until well combined.
  4. Step 4: Transfer roasted mushrooms and broccoli to a large bowl. Drizzle the lemon-garlic dressing over the vegetables and toss to coat evenly.
  5. Step 5: Sprinkle 1/4 cup toasted sliced almonds and 2 tbsp chopped fresh parsley over the salad before serving warm or at room temperature.

Equipment for this recipe

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Frequently asked questions

How long does Roasted Mushroom and Broccoli Salad with Lemon-Garlic Dressing take to make?

Total time is about 30 minutes (10 min prep + 20 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Roasted Mushroom and Broccoli Salad with Lemon-Garlic Dressing?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Roasted Mushroom and Broccoli Salad with Lemon-Garlic Dressing?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Roasted Mushroom and Broccoli Salad with Lemon-Garlic Dressing for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Roasted Mushroom and Broccoli Salad with Lemon-Garlic Dressing whole30?

Yes — this recipe is tagged whole30, vegetarian, gluten free, dairy free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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