About the Dish

10 ounces Broccoli
6 ounces Oyster Mushrooms
1 packet Tamari
1 teaspoon Honey
2 teaspoons Balsamic Vinegar
1 small Shallot
1 tablespoon Red Currants
3 ounces Salad Greens
2 sprigs Parsley
1 1/2 ounces Sliced Almonds
Per Serving
Calories 287
Total Fat 14 g
Saturated Fat 1 g
Trans Fat 0 g
Polyunsaturated Fat 1 g
Monounsaturated Fat 5 g
Cholesterol 0 mg
Sodium 701 mg
Total Carbohydrates 35 g
Dietary Fiber 9 g
Sugar 15 g
Protein 12 g
Robert Lupo

Armed with a degree in journalism, Robert Lupo began working in restaurants in Columbia, SC and Atlanta, GA.

With a degree in Journalism from the University of South Carolina, Robert Lupo has worked in restaurant kitchens from his hometown of Columbia, SC, to Atlanta, GA, including Motor Supply Company, The Globe in Tech Square, Eclipse di Sol, Aria, Brick Store Pub, and Leon’s Full Service. In 2012, he founded the vegetarian Sherrywood Supper Club in Atlanta, where he lives with his wife. Lupo currently works for the Atlanta Neighborhood Charter School, on the Nutrition staff.


Heat oven to 400° F. Prepare your mise en place: Halve broccoli head, and remove tough bottom stem. Cut florets into 1/2-inch pieces, and thinly slice remaining stem. Peel, halve and thinly slice shallot. Remove and discard any heavy mushroom stem, cut mushrooms into 1/2-inch pieces. Pick and chop parsley leaves.
In a mixing bowl combine broccoli florets and stems, 1 teaspoon olive oil and 1/4 teaspoon kosher salt. Mix thoroughly, and spread in a single layer on baking pan (reserve mixing bowl for later use). Roast on middle rack in oven 8 minutes.
Remove pan from oven, and add mushrooms. Give everything a stir, and then spread evenly in a single layer. Return pan to oven, and 10 minutes more, rotating pan halfway through cooking.
While mushrooms cook, prepare vinaigrette: In the reserved mixing bowl, combine tamari, honey and balsamic vinegar. Whisk to combine. While whisking, slowly drizzle in remaining 2 teaspoons olive oil. Whisk until emulsified.
Add roasted mushrooms and broccoli to the mixing bowl with vinaigrette. Add shallot and currants, and mix thoroughly. Let cool 3-4 minutes. Add greens, parsley, almonds, 1/4 teaspoon black pepper and remaining 1/4 teaspoon kosher salt. Toss to combine.
Divide salad between 2 plates, and enjoy!