Arugula Salad with Goat Cheese, Walnuts, and Mushrooms: A Light, Flavorful Delight
Looking for a quick and delicious salad to brighten up your meal? This Arugula Salad with Aged Goat Cheese, Walnuts, and Mushrooms is the perfect combination of earthy, nutty, and tangy flavors. The combination of sautéed mushrooms and toasted walnuts adds a rich depth to the fresh, peppery arugula, while the crumbled aged goat cheese gives it a creamy finish.
The walnut oil in the dressing provides a rich, nutty flavor, but if you don’t have it on hand, you can easily swap it for flaxseed oil or more extra-virgin olive oil (EVOO). Both options still give the salad a wonderful balance, with flaxseed oil adding an extra dose of heart-healthy omega-3s. The olive oil keeps it light and fresh!
This salad makes for a fantastic first course or a satisfying side dish after the main meal. Whether you’re serving it for a weeknight dinner or a gathering, it’s sure to impress!
Ingredients
- 2 tablespoons lemon juice
- 1 tablespoon walnut oil (or flaxseed oil or extra-virgin olive oil)
- 1 tablespoon extra-virgin olive oil
- Salt
- Freshly ground black pepper
- 6 cups stemmed arugula leaves, washed and thoroughly dried
- ½ cup walnuts, toasted and chopped
- 2 ounces aged goat cheese, crumbled
- 1 cup oyster or shiitake mushrooms, sautéed
Instructions
- Whisk together the lemon juice, walnut oil (or flaxseed/extra-virgin olive oil), olive oil, salt, and pepper to create the dressing.
- Sauté the mushrooms in olive oil until tender. Set aside to cool.
- Toss arugula, walnuts, and sautéed mushrooms together in a large bowl.
- Drizzle with the dressing, toss gently, and top with crumbled goat cheese.
Enjoy this vibrant salad that’s as nutritious as it is delicious!
