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Autumn Salad with Shiitake Mushroom Dressing

Yields4 ServingsPrep Time5 minsCook Time1 hr 10 minsTotal Time1 hr 15 mins

Want a salad that will fill up your mushroom cravings? Here is an easy way to make your own Autumn Salad with Shiitake Mushroom Dressing.

Autumn Salad with Shiitake Mushroom Dressing

For the Salad:
 6 oz arugula
 2 large portobello mushrooms, grilled and sliced
 1 small butternut squash, peeled and cubed (to yield about 2 cups of squash cubes)
 2 roasted red beets (instructions below)
 ½ cup walnuts
 ½ cup gorgonzola cheese, crumbled
 Sea salt and black pepper to taste
 2 candy cane beets, shaved with a vegetable peeler
For the Dressing:
 1 cup shiitake mushrooms, stems removed and thinly sliced
 3 cloves roasted garlic
 ½ cup Rachael Ray Vegetable Stock
 1 tsp minced fresh ginger
 ¼ cup Colavita Mediterranean Extra Virgin Olive Oil for the dressing base, plus 1 tablespoon to sauté the mushrooms
 3 tbsp Colavita Prosecco White Wine Vinegar
 1 tsp honey
 sea salt
For the Salad:

First roast the squash and beets. Heat your oven to 400°F. Remove the leafy stems from the beets, and slice them in half. Wrap each beet loosely in aluminum foil and place on a baking sheet lined with parchment paper.


Place the butternut squash cubes on the same baking sheet. Drizzle them with a little Colavita Olive Oil. Bake the beets and squash in the oven until soft—about 40 minutes.


Remove from the oven and allow to cool. Once they are cooled, peel the skins from the beets, and slice them into small wedges.


Heat 1 tablespoon Colavita Olive Oil in a grill pan or skillet over medium heat. Grill the portobello mushrooms for about 5 minutes on each side, until they are wilted and browned. Remove from the pan and when cooled, slice into long strips.


In a large salad bowl, combine the mushrooms, beets, squash, walnuts, arugula and gorgonzola cheese. Season with salt and pepper and mix to combine. Drizzle with shiitake dressing a little at a time and serve!

For the Dressing:

In a small saucepan over medium heat, heat the 1 tablespoon Colavita Olive Oil. Add the roasted garlic cloves and sauté 2 minutes. Add the mushrooms and salt and sauté another 3 minutes until the mushrooms start to wilt.


Add the vegetable stock and ginger and simmer until almost all the liquid is evaporated - about 7 minutes. Allow the mixture to cool.


In a food processor or blender, blend the mushroom mixture with the remaining. cup Colavita Olive Oil, Colavita Prosecco Vinegar and honey until creamy.

Nutrition Facts

Servings 4