Roasted Asparagus & Mushroom Salad with Creamy Mustard Dressing

There’s a particular joy that comes from taking humble, seasonal ingredients and transforming them into something truly special. For me, this Roasted Asparagus & Mushroom Salad with Creamy Mustard Dressing embodies that culinary magic. I first encountered a version of this salad during a crisp autumn lunch at a farm-to-table restaurant, where the earthy sweetness of roasted vegetables met a tangy, herbaceous dressing. It was a revelation – a dish that felt both grounding and uplifting, proving that simple can be incredibly elegant. It’s the kind of recipe I find myself returning to when I want something light yet satisfying, something that celebrates the season and makes guests feel cherished.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 7-10 minutes
• Total Time: 22-25 minutes
• Servings: 4
• Yield: 4 Servings
• Dietary Type: Vegetarian

Ingredients

For the Salad:

• 1 lb asparagus, trimmed and cut into 1 1/2-inch pieces on an angle
• 2 cups cremini mushrooms, halved or quartered depending on size
• 1 small onion, cut into quarters and thinly sliced
• 6 cups bibb lettuce, washed and dried (approximately 1 1/2 cups per person)
• 1 tablespoon olive oil
• 1/2 teaspoon Italian seasoning
• Salt, to taste
• Pepper, to taste

For the Creamy Mustard Dressing:

• 6 tablespoons plain yogurt
• 2 teaspoons stone ground mustard (Dijon will work, but isn’t quite as good)
• 2 tablespoons Parmesan cheese, grated
• 1-2 teaspoons milk (used to thin out the dressing; use as much as you like)
• Salt, to taste (go easy, the cheese is salty)
• Pepper, to taste

Equipment Needed

• Small bowl (for dressing)
• Small to medium bowl (for tossing vegetables)
• Baking sheet
• Parchment paper (optional, for easier cleanup)
• Large salad bowl (for tossing lettuce)
• Serving plates

Instructions

Prepare the Creamy Mustard Dressing:

This dressing is best made ahead, allowing the flavors to meld beautifully. In a small bowl, combine the plain yogurt, stone ground mustard, and grated Parmesan cheese. Season with a pinch of salt and pepper to taste, remembering that the Parmesan is already salty. Whisk everything together until smooth and well combined. Cover the bowl and refrigerate until you are ready to serve the salad. If you find the dressing is too thick for your liking, you can thin it out by whisking in 1 to 2 teaspoons of milk, adding more until you achieve your desired consistency. Making this dressing ahead is highly recommended; it’s even better when it has had time to chill.

Roast the Asparagus and Mushrooms:

When you’re ready to assemble the salad, it’s time to bring the vegetables to life. In a small to medium bowl, add the prepared asparagus pieces and the cremini mushrooms. Drizzle them with the olive oil, sprinkle with the Italian seasoning, and add a pinch of salt and pepper. Toss everything gently to ensure the vegetables are evenly coated. Spread the seasoned vegetables in a single layer on a baking sheet. For easier cleanup, you can line the baking sheet with parchment paper. Roast in a preheated 425°F (220°C) oven on the middle shelf for 7-10 minutes. You are looking for the asparagus and mushrooms to be roasted and slightly tender, but crucially, not overdone. They should still have a pleasant bite.

Assemble and Plate the Salad:

Once the roasted vegetables are ready, it’s time to bring the salad together. In a large salad bowl, add the bibb lettuce and thinly sliced onion. Add about 1 tablespoon of the prepared dressing to the lettuce and onion. Toss gently to coat the greens and onions evenly. Divide the dressed lettuce and onion among four serving plates, aiming for about 1 1/2 cups of lettuce per plate. Arrange the warm roasted asparagus and mushrooms attractively over the top of the lettuce on each plate. Finally, drizzle a generous amount of the creamy mustard dressing over the entire salad. Serve immediately and enjoy this simple yet incredibly satisfying dish!

Expert Tips & Tricks

• Perfect Roast: The key to perfectly roasted asparagus and mushrooms is not to overcrowd the baking sheet. If the vegetables are too close together, they will steam rather than roast, and you won’t achieve that delightful caramelized flavor and tender-crisp texture. If necessary, use two baking sheets.
• Dressing Consistency: Don’t be afraid to play with the milk in the dressing. The amount needed to reach your preferred consistency can vary depending on the thickness of your yogurt. Start with a teaspoon and add more gradually until it coats the back of a spoon beautifully.
• Make-Ahead Magic: The dressing can be made up to 2 days in advance and stored in an airtight container in the refrigerator. The flavors will only deepen and improve. The vegetables can also be roasted slightly ahead of time and gently rewarmed in a low oven or served at room temperature.
• Lettuce Prep: Ensure your bibb lettuce is thoroughly dried after washing. Excess water will dilute the dressing and can make the salad soggy. A salad spinner is your best friend here!
• Onion Power: Thinly slicing the onion is important so that its raw bite is mellowed by the dressing and doesn’t overpower the other flavors. If you find raw onion too strong, you can soak the slices in ice water for 10 minutes before adding them to the salad; this will mellow their pungency.

Serving & Storage Suggestions

This salad is best served immediately after assembly to enjoy the contrast of warm roasted vegetables with the cool, crisp lettuce and creamy dressing. It’s a delightful side dish for grilled chicken, fish, or steak, but with the addition of some grilled chicken or perhaps some flaked salmon, it can easily stand alone as a light and elegant main course.

Leftovers of the assembled salad are not recommended as the lettuce will wilt and the roasted vegetables will lose their ideal texture. However, any leftover dressing can be stored in an airtight container in the refrigerator for up to 3-4 days. You can also store leftover roasted asparagus and mushrooms separately in an airtight container in the refrigerator for 1-2 days. To enjoy them again, gently reheat them in a low oven (around 250°F/120°C) for a few minutes or serve them at room temperature.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	100.1 kcal	–
Calories from Fat	–	49 %
Total Fat	5.4 g	8 %
Saturated Fat	1.5 g	7 %
Cholesterol	5.4 mg	1 %
Sodium	98 mg	4 %
Total Carbohydrate	9.7 g	3 %
Dietary Fiber	3.5 g	14 %
Sugars	4.2 g	16 %
Protein	5.9 g	11 %

Note: Nutritional values are estimates and can vary based on specific ingredients used.

Variations & Substitutions

• Mushroom Varieties: While cremini mushrooms are excellent here, feel free to experiment with other varieties like shiitake for a deeper, more umami flavor, or oyster mushrooms for a delicate texture.
• Herbal Notes: If you don’t have Italian seasoning, a mix of dried thyme, oregano, and basil will work wonderfully. For a fresher herb profile, consider adding a tablespoon of fresh chopped parsley or chives to the roasted vegetables before serving.
• Yogurt Alternatives: For a dairy-free version, use a plain, unsweetened non-dairy yogurt such as coconut or soy yogurt. Adjust the milk for thinning as needed.
• Cheese Choice: If Parmesan isn’t your preference, a finely grated Pecorino Romano or even a sharp white cheddar could offer a different, but equally delicious, cheesy note.
• Beyond Bibb: While bibb lettuce offers a delicate, tender texture, you could also use butter lettuce or even a mix of tender spring greens for a slightly different profile.

FAQs

Q: Can I make this salad ahead of time?
A: The dressing can be made ahead, and the vegetables can be roasted ahead and served at room temperature or gently reheated. However, it’s best to toss the lettuce with the dressing just before serving to prevent wilting.

Q: What if I don’t have stone ground mustard?
A: While stone ground mustard provides a wonderful texture and slightly milder tang, Dijon mustard is a perfectly acceptable substitute. The flavor will be a bit sharper.

Q: Can I add other vegetables to the roasted mix?
A: Absolutely! Thinly sliced red onions or bell peppers would roast beautifully alongside the asparagus and mushrooms. Just ensure they are cut to a similar size for even cooking.

Q: How do I ensure my asparagus isn’t tough?
A: Make sure to trim the woody ends of the asparagus. The roasting time of 7-10 minutes at 425°F is generally ideal for tender-crisp spears, but it can vary slightly depending on the thickness of the stalks.

Q: Is this salad suitable as a light lunch?
A: Yes, it makes for a delightful and healthy light lunch. For a more substantial meal, consider adding grilled chicken, shrimp, or a hard-boiled egg.

Final Thoughts

This Roasted Asparagus & Mushroom Salad with Creamy Mustard Dressing is a testament to the power of simple, quality ingredients prepared with care. It’s a dish that speaks of sunshine and the bounty of the earth, yet feels sophisticated enough for any occasion. I encourage you to try it, to experience the delightful interplay of textures and flavors, and to make it your own with any seasonal additions you fancy. Serve it alongside a crisp white wine, perhaps a Sauvignon Blanc or a dry Riesling, and savor each bite. I’d love to hear about your culinary adventures with this recipe!