Mushroom Arugula Warm Salad
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!
- 1/2 cup walnuts chopped
- 2 tbsp olive oil
- 8 oz shiitake mushrooms sliced
- 1/2 tsp salt or to taste
- 1/2 tsp pepper or to taste
- 1/2 cup cranberries dried
- 2 tbsp balsamic vinegar
- 6 cups baby arugula or regular arugula
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.
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.
The salad can also be served with crumbled blue cheese, feta cheese or grated Parmesan cheese.
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Calories: 197kcal | Carbohydrates: 9g | Protein: 4g | Fat: 17g | Saturated Fat: 1g | Sodium: 306mg | Potassium: 367mg | Fiber: 3g | Sugar: 4g | Vitamin A: 710IU | Vitamin C: 6.2mg | Calcium: 62mg | Iron: 1.2mg