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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.

Shelley Johnson, Gilbert, Arizona
Recipe by Southern Living October 2007

Gallery

Credit: Beth Dreiling Hontzas

Recipe Summary

prep:
20 mins
bake:
10 mins
cook:
8 mins
cool:
15 mins
total:
53 mins
Yield:
Makes 6 to 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place walnuts in a single layer on a baking sheet.

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

  • 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.

  • 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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