This arugula mushroom salad with balsamic vinaigrette is a true showstopper. Full of peppery arugula, juicy mushrooms, candied pecans, and shaved parmesan, all tossed together in a simple balsamic vinaigrette. Salad has never been so delicious!
If you’re anything like me, perhaps you’ve avoided making salads at home. The recipes I found were always bland and disappointing compared to dining out. This is part of the reason I enjoy cooking simple and flavorful soups at home, like my cream of mushroom soup or mushroom barley soup.
Don’t worry though- this show-stopping salad is delicious and bursting with flavor! Any seasoned home cook like me can make it with a little preparation.
The key to this arugula salad? The simple yet delicious balsamic vinaigrette! It coats the mushroom and arugula in allllll the right places.
Candied pecans add a sweet crunch, and parmesan shavings add a salty bite!
It is so enoyable that you may not even think it counts as salad! Trust me, this arugula mushroom salad is one of your new favorite recipes.
WHY YOU’LL LOVE THIS RECIPE
- DELICIOUS: Warm mushrooms and candied pecans take this from a good salad to a great salad.
- VERSATILE: This is a fantastic light meal or side dish. This is one of my favorite salads to eat with rotisserie chicken for an easy weeknight dinner.
- MAKE AHEAD: This delicious salad has a few steps but they are so worth it. You can easily prepare the mushrooms, dressing, and nuts a few days ahead of serving. Prepping ahead of time would make the salad come together in less than 5 minutes!! Win.
RECIPE INGREDIENTS
You’ll need the following ingredients to make this amazing arugula mushroom parmesan salad.
- PECANS
- MAPLE SYRUP
- CHILI PEPPER
- CINNAMON
- EXTRA VIRGIN OLIVE OIL
- BALSAMIC VINEGAR
- HONEY
- MUSTARD
- SALT
- PEPPER
- MUSHROOMS
- ARUGULA
- PARMESAN CHEESE
INGREDIENT NOTES
BALSAMIC VINEGAR: You can use either balsamic vinegar or balsamic glaze. Glaze will make the vinaigrette slightly sweeter and thicker.
PARMESAN CHEESE: I like to use large, thick slices of parmesan cheese in this recipe. You can use shredded or even finely grated. If you can’t find slices at the store, use a cheese grater to make your own.
MUSHROOMS: Use any type of mushroom you have easy access to. I like to use pre-sliced button or cremini mushrooms for easier prep. You could also use portobello, shiitake, or oyster mushrooms.
PRO TIP: Do not use dried mushrooms in place of fresh. Even when rehydrated, the texture will not be the same as fresh mushrooms.
HOW TO MAKE ARUGULA MUSHROOM SALAD WITH BALSAMIC VINAIGRETTE: STEP-BY-STEP
1- CANDY NUTS: Spray a baking sheet with nonstick spray; set aside. In a small saucepan over medium-low heat, toast nuts until fragrant (about 3 minutes).
Add maple syrup and stir. The maple syrup may crystalize quickly, so work fast!
Add in the cinnamon, chili pepper, and a pinch of salt. Stir to combine and cook for 1 minute. Transfer to a sprayed sheet pan. Let cool for at least 20 minutes.
PRO TIP: You need to work fast when candying the nuts. Make sure to have everything prepped and ready to go.
2- MAKE DRESSING: In a small bowl, combine olive oil, balsamic vinegar, honey, mustard, salt and black pepper. Stir to combine with a whisk. Set aside.
3- COOK MUSHROOMS: Heat olive oil in a saucepan over medium heat. Once hot, add mushrooms. Cook for 6-8 minutes until most of the liquid has been released.
Add 1 tablespoon of the balsamic vinaigrette. Cook for 8-10 minutes, until the vinaigrette has reduced and thickened.
Remove from heat and let cool to room temperature (about 5-10 minutes). Mushrooms should still be warm and not hot when serving (this will wilt the salad)
4- TOSS SALAD: In a large salad bowl, combine warm mushrooms, arugula, and 1-2 tablespoons of vinaigrette. Toss to combine. Top with nuts and shaved cheese.
5- ENJOY! Serve immediately- the lettuce will wilt quickly. Serve this side salad with a juicy steak or chicken breast. My favorite way to get in extra protein is with a soft-boiled egg!
RECIPE TIPS
- Add the candied nuts and cheese last so they don’t sink to the bottom.
- Prepare the dressing, nuts, and mushrooms up to 2 days ahead. This will make combining the salad super fast and easy.
- Use a non-stick pan when candying the nuts to prevent them from sticking. This will also make clean-up much easier!
STORAGE AND REHEATING
FRIDGE: For the best flavor and texture, store all ingredients separately in airtight containers. The mushrooms, nuts, and arugula will last for 4-5 days in the fridge.
Shake the dressing before serving and let it come to room temperature. Gently toss the ingredients right before serving.
REHEATING: Reheat the mushrooms on the stove in a small saucepan.
ADDITIONS AND SUBSTITUTIONS
- SALAD: Switch out fresh arugula for spinach, frisée salad, or leaf lettuce. These salads have a less bitter taste than arugula.
- CHEESE: You can switch out parmesan with shaved Parmigiano, feta, goat’s cheese, or blue cheese.
- NUTS: Substitute candied pecans for candied walnuts. Or go over the top and add candied bacon!
- VEGETABLES: Tomatoes, avocado, cucumber, or bell peppers add extra crunch and texture.
- FRUITS: Add thinly sliced apples or dried fruit such as cranberries or cherries for sweetness.
- PROTEIN: Serve alongside chicken or steak. If vegetarian, try adding chickpeas or soft-boiled eggs.
FREQUENTLY ASKED QUESTIONS
Most salad mixes today are pre-washed or triple-washed, so it is safe and ready to eat. If you want to wash, run under cold water for a few seconds and then use a salad spinner to remove excess water. (You could also use a paper towel to pat dry). Just make sure the salad is completely dry before serving.
I recommend you wash mushrooms to remove any dirt and debris. I know some people advise against it, but I find a little water and patting them dry with a paper towel is just fine!
Yes! Dressing will last in the fridge for up to 2 weeks in an airtight container. Bring to room temperature and shake well before tossing the warm mushroom salad.
I hope you love this arugula mushroom salad with balsamic vinaigrette! If you make it, leave a rating and comment below so I know you liked it!
Arugula Mushroom Salad with Balsamic Vinaigrette
Equipment
- Baking sheet
Ingredients
CANDIED NUTS
- 1 cup pecans
- 1 tablespoon maple syrup
- 1/4 teaspoon cinnamon
- 1/8 teaspoon chili pepper
- pinch of salt
- non-stick spray
DRESSING
- 3 tablespoons olive oil extra virgin
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1 tablespoon mustard
- pinch of salt
SALAD
- 8 ounces mushrooms pre-sliced
- 5 ounces arugula
Instructions
- CANDY NUTS: Spray a baking sheet with nonstick spray; set aside. In a small saucepan over medium-low heat, toast nuts until fragrant (about 3 minutes). Add maple syrup and stir. The maple syrup may crystalize quickly, so work fast!Add in the cinnamon, chili pepper, and a pinch of salt. Stir to combine and cook for 1 minute. Transfer to a sprayed sheet pan. Let cool for at least 20 minutes.
- MAKE DRESSING: In a small bowl, combine olive oil, balsamic vinegar, honey, mustard, salt and black pepper. Stir to combine with a whisk. Set aside.
- COOK MUSHROOMS: Heat olive oil in a saucepan over medium heat. Once hot, add mushrooms. Cook for 6-8 minutes until most of the liquid has been released.Add 1 tablespoon of the balsamic vinaigrette. Cook for 8-10 minutes, until the vinaigrette has reduced and thickened. Remove from heat and let cool to room temperature (about 5-10 minutes). Mushrooms should still be warm and not hot when serving (this will wilt the salad).
- TOSS SALAD: In a large salad bowl, combine warm mushrooms, arugula, and 1-2 tablespoons of vinaigrette. Toss to combine. Top with nuts and shaved cheese.
- ENJOY! Serve immediately- the lettuce will wilt quickly. Serve this side salad with a juicy steak or chicken breast. My favorite way to get in extra protein is with a soft-boiled egg!
[…] Eat with bacon or sausage for a delicious breakfast. For dinner, add a side salad, like my arugula mushroom salad. It also makes delicious […]