Wild Mushroom & Pomegranate Salad Recipe

Recipe By Slurrp

This Wild Mushroom & Pomegranate Salad is a vibrant and flavorful dish that combines earthy mushrooms with sweet and tangy pomegranate seeds. The mushrooms are sautéed until golden and then tossed with a simple vinaigrette made with olive oil, balsamic vinegar, and Dijon mustard. The salad is finished with a sprinkle of fresh parsley and pomegranate seeds for a burst of color and texture. Serve as a side dish or as a light and refreshing main course.

23 Rating -
Wild Mushroom & Pomegranate Salad

ingredients serve

Ingredients for Wild Mushroom & Pomegranate Salad Recipe

  • 0.33 tablespoon Olive Oil
  • 0.17 pound Wild Mushrooms, Sliced
  • 0.33 tablespoon Olive Oil
  • 0.17 tablespoon Balsamic Vinegar
  • 0.17 teaspoon Dijon Mustard
  • As required Salt And Pepper, To Taste
  • 0.08 cup Pomegranate Seeds
  • 0.33 tablespoon Fresh Parsley, Chopped

Directions: 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.
calories per serving
11 g Fat< 1 g Protein2 g Carbs< 1 g FiberOther

Current Totals

  • Fat
  • Protein
    < 1g
  • Carbs
  • Fiber
    < 1g


  • Carbs
  • Protein
    < 1g
  • Fiber
    < 1g


  • Fat

Vitamins & Minerals

  • Calcium
  • Iron
    < 1mg
  • Vitamin A
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
  • Vitamin B12
  • Vitamin C
  • Vitamin E
  • Copper
    < 1mcg
  • Magnesium
  • Manganese
    < 1mg
  • Phosphorus
  • Selenium
    < 1mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp