ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Mushroom, Apple, and Goat Cheese Salad

Beth Dreiling Hontzas
Prep time 20 mins
Bake time 10 mins
Cook time 8 mins
Cool time 15 mins
Yield Makes 6 to 8 servings
If you receive candied or spiced nuts as a holiday gift, try them on this salad for a special touch. To splurge, use a variety of mushrooms such as shiitake, portobello, oyster, or enoki. Often grocers carry a gourmet mushroom mix. Standard white mushrooms will yield tasty results too.

Ingredients

  • 1/2 cup walnut halves
  • 1 tablespoon butter
  • 1 pound assorted mushrooms, trimmed and coarsely chopped
  • Honey-Balsamic Vinaigrette, divided
  • 1 (4-oz.) package arugula, thoroughly washed
  • 1 large Cameo apple, thinly sliced
  • 3 ounces goat cheese, crumbled

How to Make It

  1. Place walnuts in a single layer on a baking sheet.

  2. Bake at 350° for 8 to 10 minutes or until toasted.

  3. Melt butter in a large skillet over medium-high heat; add mushrooms, and saute 6 minutes or until tender. Stir in 2 Tbsp. Honey-Balsamic Vinaigrette. Remove from heat, and let cool 15 minutes.

  4. Toss together arugula, apple, mushrooms, and desired amount of Honey-Balsamic Vinaigrette. Transfer to a serving dish, and sprinkle with toasted walnuts and goat cheese.