Wild Mushroom & Pomegranate Salad

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wild mushroom pomegranate salad
  • 6Servings


  • 5 tablespoons olive oil
  • 1 pound mixed mushrooms, sliced
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1 shallot, finely chopped
  • 1 tablespoon lemon zest plus 2 tbsp. juice
  • 1 medium head frisee, chopped
  • 1/2 cup pomegranate seeds


In large skillet, heat 3 tbsp. oil over medium-high. Add mushrooms; season. Cook, stirring occasionally, until golden, 8 minutes. Toss with parsley, shallot and zest. Drizzle frisee with 2 tbsp. oil and the lemon juice; season and top with mushroom mixture and pomegranate seeds.