Fall Harvest Caramelized Mushroom Salad Recipe
Prep Time:
55 minutes
Cook Time:
10 minutes
Servings:
4 Servings
Ingredients
  • 1 medium butternut squash, cut, scooped, and cubed
  • ¼ cup of olive oil plus 2 tablespoon and more for heating
  • Kosher salt and black pepper for seasonings
  • 1 tablespoon unsalted butter
  • 1 pound assorted wild mushrooms (cremini, shiitake, chanterelle, porcini, rimmed and sliced
  • 2 medium shallots, thinly sliced
  • ¼ cup dry sherry
  • 3 tablespoons balsamic vinegar
  • 2 teaspoons Dijon mustard
  • 2 teaspoons honey
  • 4 cups baby spinach
  • 3 ounces fresh goat cheese, crumbled
  • ½ cup pomegranate seeds
Directions
  1. Preheat the oven to 425 F degrees. Line the cubed butternut squash in a pan with 1 tablespoon of olive oil, salt and pepper. Combine and bake for 40 minutes or until it's golden brown.
  2. Heat butter in a large skillet over high heat, add mushrooms and cook, stirring occasionally, until they've released all their liquid and browned, about 10 minutes.
  3. Reduce the heat to medium, and stir in 1 tablespoon of olive oil and shallots. Cook and continue stirring until shallots soften and becomes translucent, 5 minutes. Sprinkle salt and pepper.
  4. Add dry sherry and cook until it's mostly evaporated. Remove from heat and keep warm.
  5. Use a small bowl, whisk together ¼ cup olive oil with balsamic vinegar, mustard, and honey. Add some salt and pepper.
  6. In a large bowl, toss baby spinach and lightly coat with dressing. Add roasted butternut squash and mix gently until well combined.
  7. Add warm mushrooms and toss again, gently. Add more dressing, if you wish. Top with goat cheese and pomegranate seeds.