Roast Tomato & Mushroom Salad with Crunchy Almonds

My darling mum taught me how to make this! You guys are going to love this one – so simple, fresh and delicious. I love adding some grilled haloumi or chicken to make it a more substantial meal! Enjoy x


Roast Tomato & Mushroom Salad with Crunchy Almonds


Serves:  2 as a main, 4 as a side



  • 1 punnet cherry tomatoes
  • 250g button mushrooms
  • 3 big handfuls of mixed salad leaves
  • 100g slivered almonds, toasted
  • 3 tbsp olive oil
  • 1 tsp mixed seasoning
  • Sea salt
  • 2 tbsp balsamic vinegar (if using)



  • 1/3 cup white wine vinegar
  • 1/4 cup olive oil
  • 2 tbsp Dijon mustard
  • 1 tsp honey



  1. Preheat oven to 180° Celsius.
  2. Add the cherry tomatoes to a lined baking tray and drizzle with 1 tbsp olive oil and season generously. Roast for 45 minutes or until caramelised.
  3. Meanwhile, heat 2 olive oil in a non-stick pan over medium-high heat. Sauté mushrooms, adding a pinch of sea salt and 1 tsp mixed seasoning, until golden and cooked.
  4. To make dressing, whisk together all ingredients in a jar.
  5. Assemble salad by adding salad greens to a large bowl then topping with roasted tomatoes and mushrooms. Sprinkle flaked almonds and drizzle over dressing and balsamic vinegar (if using).


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