Roasted Mushroom Apple Salad

Serves 4 · 15 min prep · 22 min cook

Ingredients

• 1 lb mixed mushrooms (cremini and shiitake)
• 2 medium crisp apples (Honeycrisp or Fuji)
• 5 cups baby arugula
• 3 tbsp olive oil
• 2 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• 1 tbsp fresh thyme leaves
• 2 garlic cloves
• 1/3 cup toasted walnuts
• 1/3 cup crumbled goat cheese
• 3/4 tsp kosher salt
• 1/2 tsp black pepper

Instructions

1. 1Preheat the oven to 425°F and line a large rimmed sheet pan with parchment.
2. 2Wipe the mushrooms clean, trim tough stems, and tear or slice them into bite-size pieces so they roast evenly.
3. 3Toss the mushrooms on the sheet pan with olive oil, minced garlic, thyme, salt, and pepper until lightly coated.
4. 4Spread in a single layer and roast 18 to 22 minutes, stirring once halfway, until the edges are deeply golden and the centers are tender with concentrated flavor.
5. 5While the mushrooms roast, core the apples and slice them into thin half-moons; leave the skin on for color and crunch.
6. 6Whisk the remaining olive oil with apple cider vinegar and Dijon in a large bowl until emulsified; taste and adjust seasoning.
7. 7Add the arugula and apple slices to the bowl and toss gently so every leaf gets a light sheen of dressing.
8. 8Fold in the hot roasted mushrooms so they slightly wilt the greens and warm the apples.
9. 9Scatter toasted walnuts and crumbled goat cheese over the top.
10. 10Divide into bowls and serve immediately while the mushrooms are still warm and fragrant.