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Meet your new favorite side (or main, if you’re feeling fancy and carbo-loading on crusty bread): a mushroom-forward salad that’s earthy, crunchy, and dressed in a truffle vinaigrette so good it will make you whisper “wow” into your napkin. It’s healthy but indulgent — the kind of guilt-free deliciousness we live for. Think meaty mushrooms, crisp greens, toasted walnuts for that addictive snap, and a vinaigrette with just enough truffle personality to steal the show.

Why it works

Mushrooms bring savory, umami richness that satisfies meat cravings without the meat.
Toasted walnuts add warmth and crunch and also a dose of heart-healthy fats and omega-3s.
The truffle vinaigrette is luxurious but light: a drizzle goes a long way, so you get decadence without drowning the salad.
Fast to assemble, great for weeknights, but elegant enough for guests.

Tips & Tweaks

Make it vegan: Skip the Parmesan or use a plant-based shave. Ensure your truffle oil is vegan (most are).
Swap nuts: Toasted pecans or hazelnuts work well if walnuts aren’t your jam.
Add protein: Pan-seared tofu cubes, grilled tempeh, or a soft-boiled egg turn this into a satisfying main.
Mushroom variety: Use a mix for texture contrast — shiitake for chew, oyster for silky edges, cremini for classic mushroom flavor.
Truffle intensity: If you’re new to truffle oil, start with 1/2 teaspoon, mix, taste, then increase. A little goes a long way.

Make-ahead & storage

Toasted walnuts keep at room temp in an airtight container for about a week.
Sautéed mushrooms store in the fridge for up to 3 days and reheat gently.
Vinaigrette refrigerated in a jar keeps for about 1 week; bring to room temp and shake before using.
Assemble salad just before serving to keep greens crisp.

Mushroom & Toasted Walnut Salad + Truffle Vinaigrette

Yield: 4

Author: The Skinny Fork (Amanda Plott)

Prep time: 5 MinCook time: 10 MinTotal time: 15 Min

Think meaty mushrooms, crisp greens, toasted walnuts for that addictive snap, and a vinaigrette with just enough truffle personality to steal the show.

Ingredients

Salad

8 Oz. White Mushrooms, Sliced
1/4 C. Walnuts
8 C. Arugula
1/2 C. Goat Cheese
2 Beets, Cooked & Peeled

Truffle Vinaigrette

1/2 C. Extra Virgin Olive Oil
2 Tbsp. White Wine Vinegar
1 Tbsp. Dijon
1 Tbsp. Sugar
2 Tsp. Truffle Oil
2 Tsp. Fresh Thyme
Salt & Pepper to Taste

Instructions

Lightly coat the inside of a medium skillet with non-stick spray and heat over medium high heat. Add in the 8 Oz. White Mushrooms and cook down until the mushrooms have released all their moisture; transfer to a small plate.
Clean out the pan and place the 1/4 C. Walnuts into the skillet. Toss to cook until toasted and fragrant. Once done, set aside to cool.
Build your salad plates with 2 C. Arugula per plate.
Top each with 2 Tbsp. crumbled Goat Cheese and the 2 cooked Beets divided evenly among plates.
Place the 1/2 C. Extra Virgin Olive Oil, 2 Tbsp. White Wine Vinegar, 1 Tbsp. Dijon, 1 Tbsp. Sugar, 2 Tsp. Truffle Oil, 2 Tsp. Fresh Thyme, and Salt & Pepper to Taste into a blender, food processor, or cup with an immersion blender.
Divide the vinaigrette evenly among the salad plates and enjoy right away!

Recommended Products

Pompeian Smooth Extra Virgin Olive Oil

Amazon Brand - Happy Belly, Dijon Mustard

TRUFF Black Truffle Oil

Nutrition Facts

Calories

437

Fat (grams)

41 g

Sat. Fat (grams)

9 g

Carbs (grams)

12 g

Fiber (grams)

3 g

Net carbs

8 g

Sugar (grams)

8 g

Protein (grams)

10 g

Sodium (milligrams)

241 mg

Cholesterol (grams)

13 mg

Nutritional Claims: Low Carb • Vegetarian • Pescatarian • Gluten Free • Wheat Free • Egg Free • Peanut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • Kosher