Rooted in flavor. Bright with intention. Perfect for spring gatherings or slow solo lunches.

Spring is a season of contrast: tender greens and grounding roots, breezy afternoons and rich, earthy flavors. We love meals that mirror that energy. This Roasted Mushroom & Lentil Salad does exactly that: equal parts comforting and fresh, hearty yet vibrant. It’s a plant-based dish that celebrates simplicity, seasonality, and depth of flavor, and it pairs effortlessly with our ultra-low alcohol Syrah.

Mushrooms bring that umami-rich backbone. French lentils offer a subtle, nutty base. A handful of peppery greens and shaved radish adds brightness and bite. And the Dijon vinaigrette? Sharp, silky, and just enough zip to highlight the Syrah’s natural acidity and spice.

Whether you’re cooking for friends or yourself, this is the kind of meal that feels both nourishing and elevated, like it belongs alongside something poured with care.

Roasted Mushroom & Lentil Salad with Dijon Vinaigrette

Serves 2 as a main or 4 as a side

Ingredients

For the salad:

  • 1 cup cooked French green lentils
  • 1 cup cremini or oyster mushrooms, sliced
  • 1/2 cup radishes, thinly sliced
  • 1 cup arugula or baby greens
  • 1/4 cup fresh parsley, chopped
  • Olive oil, salt, pepper

For the vinaigrette:

  • 2 tbsp olive oil
  • 1 tbsp Dijon mustard
  • 1 tbsp red wine vinegar
  • 1 tsp maple syrup
  • 1 garlic clove, finely grated
  • Salt + pepper to taste

Instructions

  1. Roast the mushrooms. Toss them in olive oil, salt, and pepper. Roast at 400°F for about 20 minutes, until golden and crisp on the edges.
  2. Make the vinaigrette. Whisk together olive oil, Dijon, red wine vinegar, maple syrup, and garlic. Season to taste.
  3. Assemble the salad. In a large bowl, toss lentils, roasted mushrooms, radishes, greens, and parsley with the vinaigrette. Serve warm or at room temperature.

Pair It With:

A glass of Oceano Ultra-Low Syrah, lightly chilled. The wine’s notes of red berries, subtle spice, and clean minerality bring the whole dish into balance — lifting each bite without overpowering it.