Inspiration for this salad comes from one of my favorite salads at Nordstrom Cafe. I added my own twist and flavors and swapped the chicken for lightly fried shiitake or oyster mushrooms. The dressing is a champagne vinaigrette like the original.

Note: You can buy candied walnuts or pecans, but I like to make my own. There’s a recipe in my cookbook so shop my Live Well products.

Servings 4-6

INGREDIENTS 

• 6 oz shiitake mushrooms 

• 4-6 cups boiling water 

• 9 Tbsp corn starch 

• 2 tsp garlic powder 

• 2 tsp onion powder 

• 1 tsp thyme 

• 1/2 tsp black pepper

• 1/2 tsp sea salt 

• 1/8 cup avocado oil 

• 2 large shallots, peeled and sliced 

• 10 ounces of arugula 

• 2-3 tart green apples, cut into cubes 

• Candied or plain walnuts and/or pecans 

• Goat cheese, (plant-based or regular) broken into pieces 

• Champagne vinaigrette, store brand

DIRECTIONS

Put mushrooms in large heat-safe bowl. Add boiling water to cover. Let stand 10 minutes or until mushrooms are re-hydrated. Drain well, squeezing to release excess water from mushrooms. 

Place cornstarch, garlic powder, onion powder, thyme, black pepper and sea salt in a large bowl. Mix. Add mushrooms, tossing to coat well. 

Heat avocado oil in large skillet on medium-high heat. Add mushrooms, working in batches. Stir fry until golden brown. Repeat until all mushrooms are done. Remove from skillet. Set aside. 

To air fry: Heat air fryer to 400 and cook for about 8-10 minutes until crispy. 

Sauté shallots: With remaining oil in skillet, add the shallot slices and lightly sauté until translucent. Remove from pan and set aside. 

Assemble the salad: Put some arugula on a plate or in a bowl. Arrange the mushrooms, shallots, green apples, nuts and goat cheese on top. Toss with champagne vinaigrette. Enjoy!

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If you like this recipe, check out my cookbook: Fresh, Healthy, & Indulgent Eats