mushroom arugula salad

A warm and filling salad with garlicky mushrooms, peppery arugula (rocket), creamy avocado, sundried tomatoes and cheese all tossed in a sweet balsamic dressing. Quick and easy to make as a vegetarian side dish or light meal, with plenty of variations and opportunities to customize it to make your own perfect mushroom salad.

Warm Mushroom, Avocado & Arugula Salad

oz arugula (rocket) leaves (washed and patted dry)

red onion (finely diced)

avocado (cubed)

sundried tomatoes (chopped)

pecorino cheese (shaved)

oz chestnut mushrooms (halved)

garlic (minced)

olive oil (for cooking)

olive oil

tbsp balsamic vinegar

maple syrup

tsp dijon mustard

In a large salad bowl, toss together the arugula leaves, sundried tomatoes, onions, cheese and avocado.

Whisk together the dressing ingredients until emulsified, then pour into the salad bowl and toss through. Set aside until the mushrooms are cooked.

In a large frying pan, heat a little olive oil over medium-high heat. Stir fry the mushrooms until they start to reduce and release a little bit of their liquid. Then add in the garlic. Add lots of salt and pepper to taste. You can drizzle a little balsamic vinegar (around 1/2 teaspoon) or squeeze in some lemon juice if you wish. Continue to cook until they are well browned.

Add the mushrooms to the salad, give it a final toss (or you can leave the mushrooms on top, without mixing it together if you prefer) and serve.

This Mushroom Arugula Warm Salad is all you need for a satisfying and delicious lunch. Toasted walnuts, perfectly sautéed shiitake mushrooms, dried cranberries and nutty baby arugula, all tossed with balsamic vinegar and olive oil. Simple and delicious!

Mushroom Arugula Warm Salad

walnuts (chopped)

shiitake mushrooms (sliced)

salt (or

pepper (or

cranberries (dried)

balsamic vinegar

baby arugula (or regular arugula)

Balsamic vinegar

Cranberry

Add the walnuts to a large dry skillet and heat over medium heat for about 2 minutes until they start to brown a bit. You know when they're done when they start to smell toasted. Transfer walnuts to a small bowl.

To the same skillet heat the olive oil over medium heat. Add the shiitake mushrooms, season with salt and pepper and sauté until lightly browned, about 5 minutes, stirring occasionally.&nbsp;

Add the cranberries, balsamic vinegar and stir.

Add the baby arugula and stir. Cook for about 2 minutes, or until the baby arugula starts to wilt a bit. Remove from heat and add the walnuts back in. Toss well and serve while warm.

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Mushroom Arugula Warm Salad

Top 2 mushroom arugula salad recipes from across the web

The most viewed mushroom arugula salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Warm Mushroom, Avocado & Arugula Sa...

Mushroom Arugula Warm Salad

The most viewed mushroom arugula salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine