Mushroom, Pine Nut, Pomegranate, and Arugula Salad
Earthy mushrooms full of umami in a sweet and tart sauce with richness from toasted pine nuts, bitterness from baby arugula, and herbal notes from thyme round out the flavors in this salad. Feel free to swap out the nut here. Pistachio makes an excellent variation. You can also use any vinegar and fresh herb garnish you prefer to vary the flavor profile. Adapted from chef Gabe Kennedy here. I like to serve this for breakfast along with a couple of poached eggs and some shaved Parmesan.
Servings 6
Calories 101kcal
Ingredients
- 1/2 tablespoon avocado oil
- 3/4 pound maitake mushrooms (hen of the woods) torn into bite size pieces
- 1/4 pound honjimeii mushrooms
- 1 sprig fresh thyme or 1/4 teaspoon dried
- 2 shallots minced
- 1/4 cup pomegranate juice or balsamic vinegar
- 1/8 teaspoon stevia glycerite or more to taste, or 2 tablespoons allulose
- 1/4 cup pine nuts toasted
- 1 tablespoon lemon juice 1 lemon
- 6 cups arugula
- 1/2 tablespoon flavored oil of choice I like pistachio
- fresh herbs for garnish, optional
Instructions
- Heat a large pan over high heat. When hot, add the oil and the mushrooms. Let stand for 1-2 minutes, or until starting to brown and then stir. Add the thyme and stir, cooking another 2 minutes or so. Transfer to a bowl and then set aside.
- Add the shallots and cook for 3 minutes, until soft and translucent. Add the pomegranate or balsamic and sweetener. Cook until reduced and slightly thick, about 5-8 minutes. Add back the mushrooms and pine nuts and season to taste with salt, pepper, and lemon juice.
- Toss together the mushrooms and arugula and serve immediately with the flavored oil drizzled over top.
Nutrition
Calories: 101kcal | Carbohydrates: 10g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 14mg | Potassium: 391mg | Fiber: 3g | Sugar: 4g | Vitamin A: 485IU | Vitamin C: 5mg | Calcium: 39mg | Iron: 1mg