• Email
  • Pin It

Warm Mushroom Salad with Balsamic Walnut Dressing


Contributed by:

Warm Mushroom Salad with Balsamic Walnut Dressing


3 comments | Leave Comment

1 Star2 Star3 Star4 Star5 Star (0 Rating)
Loading ... Loading ...


Warm Mushroom Salad with Balsamic Walnut Dressing

An array of wild mushrooms sautéed with shallots and fresh thyme, lightly tossed into a salad made up of tender asparagus, crisp greens and sweet cherry tomatoes. Everything is finely finished with a nutty balsamic walnut dressing.


  • Ready Time : 0 min




  • 2 shallots, sliced thinly
  • 2 cups of mixed mushrooms (shitake, oyster, crimini, button), sliced into bite size pieces
  • 3 tablespoons extra virgin olive oil
  • 1/2 teaspoon salt
  • 1 bunch asparagus, sliced into 1 inch long pieces
  • 4 cups mixed greens
  • 1/2 cup heirloom cherry tomatoes, sliced in half or whole

Balsamic Walnut Dressing

  • 1/4 cup balsamic vinegar
  • 1 teaspoon chopped fresh parsley
  • 1 tablespoon honey
  • 1 small clove minced garlic
  • 1/4 cup olive oil
  • freshly ground black pepper
  • 1/4 cup coarsely chopped toasted walnuts


1. Preheat oven to 400º, toss the asparagus with a tablespoon of olive oil and kosher salt. Spread the asparagus out on a baking sheet and roast for 10 minutes or until tender. Remove from oven to cool.
2. In a large sauté pan add two tablespoons of extra virgin olive oil. Once the oil is glistening add the shallots with a pinch of salt. Saute for 2 minutes, and add the wild mushrooms. Slowly sauté the mushrooms and shallots. Do not stir constantly or the mushrooms will steam. This may take up to 20 minutes to really bring out the flavors.

To prepare dressing:
3. Add the vinegar garlic, honey, parsley salt and pepper to a blender or food processor. Turn it on and drizzle in the oil. Toss with the chopped walnuts. Alternatively whisk the oil into the vinegar mixture with a wire whisk.
4. To plate the salad – arrange salad greens on the platter, top with sauted mushrooms and shallots, roasted asparagus, cherry tomatoes. Drizzle the dressing over the top and serve

About The Kosher Girl


Samantha Garelick is a professional chef, an enthusiastic foodie, a kosher caterer and an inspiring cooking instructor. After realizing she craved food more than finance, Sam left her career in investment banking and enrolled in the Institute of Culinary Education in Manhattan. Sam has a passion for creating healthy, realistic and delicious ways of eating. Sam teaches classes around the country and stars in inspiring cooking webisodes for the Jewish Television Network. Find out more at The Kosher Girl.




3 Responses to Warm Mushroom Salad with Balsamic Walnut Dressing

  1. avatar says: morah315

    Thank you for this recipe. It has all of the components I enjoy in a salad. Great taste and texture and easy to make without complex ingredients.

  2. avatar says: Erica

    This recipe sounds good, but the description says the mushroom are sauteed with shallots and fresh thyme, yet I don’t see thyme in the ingredients.

  3. sorry about that…just a pinch of fresh thyme, not necessary but adds a nice touch

Leave a Reply

Log in or Join For Free or leave a reply as a guest

Your email address will not be published. Required fields are marked *


You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

  Notify me of follow-up comments by email

Posted in