Photo by: Beth Dreiling Hontzas

Mushroom, Apple, and Goat Cheese Salad

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.

  • Yield: Makes 6 to 8 servings


  • 1/2 cup walnut halves
  • 1 tablespoon butter
  • 1 pound assorted mushrooms, trimmed and coarsely chopped
  • none Honey-Balsamic Vinaigrette, divided
  • 1 none (4-oz.) package arugula, thoroughly washed
  • 1 none large Cameo apple, thinly sliced
  • 3 ounces goat cheese, crumbled


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.


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Mushroom, Apple, and Goat Cheese Salad Recipe