Arugula, roasted green bean & mushroom salad with herb vinaigrette

Arugula, roasted green bean & mushroom salad with herb vinaigrette

Total Time
50 min
30 min
20 min
This is a crunchy, hearty salad that takes a little bit more effort than a traditional tossed salad, but the flavor payoff is so worth it. The dressing is a tangy, sweet mixture of white-wine vinegar, olive oil, Dijon mustard, garlic, and parsley that can be used in a variety of ways and comes together in minutes. After roasting the green beans and mushrooms in the oven, toss them together with arugula and grape tomatoes. The roasted veggies really make such a difference in this deceptively simple salad. Also, if baby arugula is too bitter for your taste, you can swap in mixed greens or spinach instead.


White wine vinegar

¼ cup(s)


3 Tbsp, warm

Extra virgin olive oil

4 tsp

Dijon mustard

2 tsp, coarse grain-variety


¼ cup(s), chopped (plus extra for garnish)

Jarred minced garlic

2 tsp

Fresh parsley

2 Tbsp, chopped

Kosher salt

¾ tsp

Black pepper

¼ tsp

Uncooked string beans

4 cup(s), cut into pieces, trimmed

Cremini mushroom

4 cup(s), sliced, sliced

Cooking spray

4 spray(s)

Kosher salt

½ tsp

Black pepper

¼ tsp


5 oz, baby variety (about 6 c)

Grape tomatoes

2 cup(s), halved


  1. Whisk together vinegar, water, oil, mustard, dill, garlic, parsley, 3/4 tsp salt and 1/4 tsp pepper; set aside.
  2. Preheat oven to 400°F. Line 2 baking pans with parchment paper.
  3. Spread green beans on one prepared pan and mushrooms on other pan; coat with cooking spray and season with 1/2 tsp salt and 1/4 tsp pepper. Roast, stirring once halfway through, until browned, about 20 minutes.
  4. In a serving bowl, combine arugula, roasted vegetables and tomatoes; drizzle with dressing and garnish with dill.
  5. Serving size: 2 c salad with 2 Tbsp dressing