Roasted Peppers Balsamic Mushrooms & Arugula Salad

Roasted Pepper & Balsamic Mushrooms Salad is an Italian inspired salad, full of earthy flavors. Balsamic mushrooms pair well with roasted peppers and nutty arugula. 

After fruits in my salads, Iam a big fan of roasted peppers, quick burn on a naked stovetop, and you get a blast of earthy flavors to your salad. I have been wanting to try mushrooms with roasted peppers for a long time, so here it is. 

The mushrooms are how i like them the best. A splash of balsamic vinegar, extra virgin olive oil, salt and pepper, and some soy, and some honey, and some garlic, and some thyme 😀 Yes, simple and me don’t go well together. But they are the yummest form of mushrooms you will ever have. 

This is Salad #15 for my #saladforlunchbox and #100happysalads series. 

Ingredients

  • 10-15 mushrooms, washed and halved
  • 1 tsp of olive oil
  • 1 tbsp of balsamic vinegar
  • 1 tsp of soy sauce
  • 1/2 tsp of honey
  • salt & pepper
  • 1/4 tsp of chopped thyme
  • 1 clove garlic, finely chopped
  • handful of red chards & Arugula
  • 1 big red pepper
  • 2 cubes of feta, crumbled
  • 1 chicken breast , thawed (optional)
  • 1 tsp balsamic vinegar, few drops honey, salt and pepper for chicken.

Directions

  1. Marinate the chicken with balsamic vinegar, honey, salt and pepper. 
  2. Prepare the mushrooms. Heat a wide bottom skillet, add some olive oil, and add the chopped ginger, let it fry for a few seconds.
  3. Add the rest of the ingredients, balsamic, soy, thyme, salt, pepper and honey. 
  4. Add the mushrooms to it, leaving space between them, and fry on high, till all the liquid evaporates.
  5. Remove from heat, and let it cool. 
  6. Grill the chicken on a grill pan, frying for 4 minutes on each side. 
  7. Meanwhile roast the red pepper on a naked stovetop, and keep turning till black from all corners. 
  8. Remove from heat, and cover it in an aluminium foil for a few seconds to become juicy. 
  9. Open and let it cool. Cut into thin stripes.
  10. Remove the peel of the roasted red pepper, under running water, and cut into thin stripes. 
  11. Mix all the ingredients, peppers, mushrooms,  and drizzle some olive oil and salt and pepper if required. 
  12. Crumble some feta cheese on top and serve. 

Notes

  • Always fry mushrooms in small quantities to avoid getting watery, and good roasting.
  • Use a flat bottomed non stick skillet to fry the mushrooms. 
  • Use any green leaves handy to add freshness to the salad, aruula and baby spinach will also go well with this salad. 

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