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​Warm Arugula Salad with Shiitake Mushrooms & Toasted Walnuts


​½ cup walnuts, coarsely chopped
2 tablespoons olive oil
½ pound shiitake mushrooms, sliced
½ teaspoon salt or to taste
½ teaspoon pepper or to taste
½ cup dried cranberries
2 tablespoons golden balsamic vinegar
1 bunch arugula, thick stems cut off and large leaves coarsely chopped


  1. ​Add the walnuts to a large dry skillet and heat over medium heat for about 2 minutes until they start to brown a bit and smell toasted. Transfer walnuts to a small bowl.
  2. Using the same skillet, heat the olive oil over medium heat. Add the shiitake mushrooms, season with salt and pepper and sauté until lightly browned, about 5 minutes, stirring occasionally.
  3. Add the cranberries, balsamic vinegar and stir.
  4. Add the arugula and stir. Cook for about 2 minutes, or until the arugula starts to wilt a bit. Remove from heat and add the walnuts back in. Toss well and serve while warm.