Shiitake, Walnut, and Cranberry Salad with Adzuki Beans

Look to the right column and you will see what I cook with the most. One of my favourite combinations is almond-lemon-cranberry. I love them singly and all together.

Here is a variation on the ALC. We have WOC: walnut, orange and cranberry! Simply delicious! Thank you, Tess.

Adapted from Radiant Health, Inner Wealth, I made this a main course salad by adding adzuki beans to a shiitake, walnut and cranberry salad with an orange-balsamic dressing.  First, the mushrooms are pan-fried until warm and soft. They are combined with an orange vinaigrette that is drizzled overtop a bed of spinach. Then, sprinkled the entire salad with walnuts and dried cranberries. Lovely!

This is my submission to this month’s Simple and in Season, to Ricki’s Wellness Weekend and to both Ricki and Kim’s vegan SOS challenge featuring cranberries.

Shiitake, Walnut, and Cranberry Salad with Adzuki Beans

2 tbsp olive oil
5 cloves garlic, minced or pressed
3 cups shiitake mushrooms (caps only, stems are discarded)

3 tbsp balsamic vinegar
2 tbsp extra-virgin olive oil
2 tsp grated orange zest
1 tbsp agave nectar (or maple syrup, or brown sugar)
1/2 tsp salt
1/2 cup red onion, thinly sliced

1-1/2 cups cooked adzuki beans

1/4 cup walnuts, toasted
1/4 cup dried cranberries, chopped
8 cups baby spinach

1. In a medium skillet, heat olive oil. Add garlic and saute briefly. Next, add sliced mushrooms and panfry until soft and brown. Set aside to cool.

2. Meanwhile, mix together the balsamic vinegar, extra-virgin olive oil, orange zest, agave nectar, and salt. Once cooled, add mushrooms and adzuki beans. If you don’t like spicy onions, add the onions to the marinade, otherwise add directly to the salad when serving (I prefer the former).

3. When ready to serve, layer baby spinach on the bottom, then top with your marinaded mushrooms and beans and sprinkle with walnuts and cranberries.

Serves 4-6.