Toasted Pine Nut and Wild Mushroom Salad with Redwood Creek Vinaigrette
A fresh salad inspired by the forest flavors of Muir Woods, featuring toasted pine nuts and earthy wild mushrooms tossed in a tangy vinaigrette. This Mediterranean-inspired salad recipe (vegetarian, gluten free), ready in about 25 minutes, pairs wild mushrooms, pine nuts, mixed salad greens into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 220 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 8 oz, sliced wild mushrooms
- 1/4 cup pine nuts
- 4 cups mixed salad greens
- 3 tbsp extra virgin olive oil
- 1 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1 tsp honey
- 1 clove, minced garlic
- 1/2 tsp salt
- 1/4 tsp black pepper
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat a dry skillet over medium heat and toast 1/4 cup pine nuts for 3-4 minutes, stirring constantly until golden and fragrant, then transfer to a plate to cool.
- Step 2: In the same skillet, add 1 tbsp extra virgin olive oil and sauté 8 oz sliced wild mushrooms over medium-high heat for 5-6 minutes until they release their moisture and the edges become slightly crisp; season with 1/4 tsp salt and 1/8 tsp black pepper.
- Step 3: In a small bowl, whisk together 2 tbsp extra virgin olive oil, 1 tbsp red wine vinegar, 1 tsp Dijon mustard, 1 tsp honey, 1 minced garlic clove, 1/4 tsp salt, and 1/4 tsp black pepper until the vinaigrette emulsifies and thickens slightly.
- Step 4: In a large bowl, combine 4 cups mixed salad greens with the sautéed mushrooms and toasted pine nuts, then drizzle with the Redwood Creek vinaigrette and toss gently to coat evenly before serving.
Frequently asked questions
How long does Toasted Pine Nut and Wild Mushroom Salad with Redwood Creek Vinaigrette take to make?
Total time is about 25 minutes (15 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Toasted Pine Nut and Wild Mushroom Salad with Redwood Creek Vinaigrette?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep wild mushrooms from drying out.
Can I substitute ingredients in Toasted Pine Nut and Wild Mushroom Salad with Redwood Creek Vinaigrette?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Toasted Pine Nut and Wild Mushroom Salad with Redwood Creek Vinaigrette for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Toasted Pine Nut and Wild Mushroom Salad with Redwood Creek Vinaigrette vegetarian?
Yes — this recipe is tagged vegetarian, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
