Description
Mouthwatering Mushroom Arugula Warm Salad in Just 20 Minutes. Experience the deliciousness with earthy flavors, nuts, and cranberries.
Ingredients
Scale
- 1 cup walnuts
- 2 tablespoons olive oil
- 8 ounces shiitake mushrooms
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/2 cup dried cranberries
- 2 tablespoons balsamic vinegar
- 4 cups baby arugula
- 1/4 cup blue cheese (optional)
- 1/4 cup Parmesan (optional)
Instructions
- Toast the chopped walnuts in a dry skillet over medium heat for about 2 minutes until fragrant and golden. Stir often and transfer to a bowl.
- In the same skillet, add olive oil and heat. Toss in the seasoned shiitake mushrooms and sauté for about 5 minutes until lightly browned and tender.
- Stir in the dried cranberries and balsamic vinegar, mixing thoroughly. Let this mixture caramelize slightly for another minute.
- Gently add the baby arugula, stirring until just wilted (about 2 minutes), maintaining its vibrant color.
- Remove from heat and return the toasted walnuts. Toss everything gently to combine and serve warm.
Notes
- Substitute pecans or almonds for walnuts.
- Use extra virgin olive oil for health benefits.
- Button mushrooms can replace shiitake mushrooms.
- Raisins or chopped dates can replace cranberries.
- Apple cider vinegar can replace balsamic vinegar.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 10 g
- Sodium: 300 mg
- Fat: 24 g
- Saturated Fat: 4 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 8 g
- Cholesterol: 15 mg