Wild Mushroom & Pomegranate Salad Recipe

Cooking Directions

• STEP 1.Heat olive oil in a large skillet over medium heat. Add the mushrooms and cook until golden and tender.
• STEP 2.In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, salt, and pepper to make the vinaigrette.
• STEP 3.Transfer the cooked mushrooms to a serving bowl. Pour the vinaigrette over the mushrooms and toss to coat.
• STEP 4.Add the pomegranate seeds and fresh parsley to the bowl. Gently toss to combine.
• STEP 5.Serve the salad immediately as a side dish or as a main course with crusty bread.

Cooking Tips

• You can use a variety of wild mushrooms such as shiitake, oyster, or cremini for this salad.
• If pomegranates are not in season, you can substitute with dried cranberries or chopped dried figs.
• To easily remove the seeds from the pomegranate, cut it in half and gently tap the back with a wooden spoon over a bowl.

Storage and Serving

• This salad is best served fresh, but any leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• To refresh the salad, drizzle with a little extra olive oil and vinegar before serving.
• Serve as a side dish with grilled chicken or steak, or as a main course with a side of quinoa or couscous.