Roasted Tomato & Mushroom Salad with Crunchy Almonds

My darling mum taught me how to make this tasty salad and I know you’re going to love it. It’s so simple, fresh and delicious. I love adding some grilled halloumi or chicken on the side to make it a more substantial meal.


Roasted Tomato & Mushroom Salad with Crunchy Almonds

Serves:  2 as a main, 4 as a side


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

For the dressing:

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



  1. Preheat oven to 180°C.
  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 the mushrooms with a pinch of sea salt and 1 tsp mixed seasoning, until the mushrooms are golden and cooked.
  4. To make the dressing, whisk together all of ingredients in a jar.
  5. Assemble the salad by adding the greens to a large bowl and topping with the roasted tomatoes and mushrooms. Sprinkle the flaked almonds and drizzle the dressing and balsamic vinegar (if using).

I have plenty more delicious and nutritious recipes in my 8-week Program.

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Posted on June 29, 2017

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