A little about this dish
Inspired by classic American flavors, this inventive melange features winter's prime produce with the star ingredient, white mushrooms. Complementing the mushrooms are sweet caramelized apples, nutty roasted almonds, and hearty grains, all cloaked in a tangy apple cider vinaigrette.
Ingredients (for 4)
- White mushrooms — 8 ounces — thinly sliced
- Granny smith apples — 2 — cored and thinly sliced
- Whole almonds — 1 cup — toasted
- Mixed grain quinoa — 1 cup — cooked
- Apple cider vinegar — 2 tablespoons
- Extra virgin olive oil — 2 tablespoons
- Raw honey — 1 tablespoon
- Dijon mustard — 1 teaspoon
- Flat leaf parsley — 1 small bunch — chopped
- Garlic — 1 clove — minced
- Salt — to taste
- Pepper — to taste
Preparation
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Step 1 — 🍳🍄🔥Heat a tablespoon of olive oil in a large pan over medium heat. Add the thinly sliced mushrooms and sauté until they're tender and lightly browned.
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Step 2 — 🍏🍳🔥Add the thinly sliced apples into the same pan with the sautéd mushrooms and cook until they're caramelized and soft.
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Step 3 — 🍯🥣🍴Combine apple cider vinegar, the remaining olive oil, raw honey, Dijon mustard, minced garlic, salt, and pepper in a small bowl. Whisk until well combined.
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Step 4 — 🥣🍄🍏🥜In a large bowl, combine the sautéed mushrooms, caramelized apples, cooked mixed grain quinoa, and toasted almonds.
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Step 5 — 🥗🍯🥄Pour the prepared vinaigrette over the salad in the bowl. Gently toss to combine all the ingredients. Adjust seasoning with salt and pepper if needed.
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Step 6 — 🥗🌿🍽️Top the salad with freshly chopped flat leaf parsley before serving.
A final fox tip
This salad is rewarding to customize! Roast the mushrooms for heightened earthiness, replace the almonds with walnuts or even add touches of blue cheese for non-vegan version. Also, kids will have a fun time whisking the vinaigrette and tossing the salad!