Warm Mushroom, Cherry Tomato & Arugula Salad

Mushroom, cherry tomato and arugula salad.

Crunchy popped rice and blistered cherry tomatoes complement golden mushrooms atop a bed of arugula. This eye-catching salad makes for a unique textural experience. Photo: Andrew Grinton

Makes: 4-6 servings
Free of: gluten and all top allergens

This recipe is part of Allergic Living’s Ultimate Allergy-Friendly Festive Feast Menu, click here to see the rest of the spread.


  • 1/2 cup canola oil, divided
  • 1 tsp nutritional yeast
  • 3/4 tsp + 1/4 tsp salt, divided
  • 12 oz fresh oyster mushrooms, torn into smaller pieces
  • 1 cup cherry tomatoes
  • 3 tbsp balsamic vinegar
  • 1 tbsp red wine vinegar
  • 1 tbsp honey
  • 1 tbsp mustard powder (see Tips)
  • 1/4 tsp black pepper
  • 1/2 cup olive oil
  • 2 tbsp uncooked wild rice
  • 5 oz baby arugula

Recipe Tips

Oyster mushrooms are preferred here since they release less liquid than other mushrooms.

Can’t eat mustard? Omit it, but the dressing may not emulsify completely.


  1. Preheat oven to 425° F. Line a large baking sheet with parchment paper.
  2. In a small bowl, stir together 1/4 cup canola oil, nutritional yeast and 3/4 teaspoon salt.
  3. Place mushrooms on prepared baking sheet, drizzle with the oil mixture and toss to coat. Evenly spread out and roast until golden, about 10 minutes.
  4. Heat a medium non-stick skillet over medium-high heat. Add tomatoes and cook, stirring often, until blistered in spots, 2-3 minutes. Remove from heat.
  5. In a medium bowl, whisk together balsamic vinegar, red wine vinegar, honey, mustard powder, pepper and remaining 1/4 teaspoon salt. Slowly drizzle in olive oil while whisking until the dressing is emulsified.
  6. Heat remaining 1/4 cup canola oil in a small skillet over high heat. Add rice and cook, stirring occasionally, until it pops, 10-15 seconds. Remove rice with a slotted spoon and place on a paper towel-lined plate to drain.
  7. Spread arugula on a platter. Top with the cooked mushrooms and tomatoes. Drizzle with dressing and sprinkle with popped rice.

is recipe developer and food stylist. Her website is http://www.christinafrantzis.com