VPT Cooks: Roasted Mushroom and Arugula Salad with Hazelnuts

hazelnuts

🥗Healthier: pumpkin seeds

💰Cheaper: sunflower seeds

Pumpkin seeds provide a similar crunch with fewer calories.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and adds a cheesy flavor.

Break up shiitake mushrooms by hand; use oyster mushrooms and crimini mushrooms as well.

Season the mushrooms with salt and black pepper, and add mixed herbs (tarragon and parsley).

Toss the mushrooms gently to combine the seasonings.

Spread the mushroom mixture on a sheet pan.

Roast the mushrooms in the oven at approximately 350°F until they are nice and brown.

Toast hazelnuts and crush them with your thumbs or a knife.

In a large bowl, combine baby arugula with the toasted hazelnuts and season with sherry vinegar, salt, and pepper.

Add the roasted mushrooms to the salad bowl and toss gently to combine.

Finish the salad with a sprinkle of fresh parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens