janet @ the taste space

Shiitake, Walnut, and Cranberry Salad with Adzuki Beans

In Mains (Vegetarian), Salads on October 13, 2011 at 5:58 AM

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.

  1. Yikes that looks amazing! Great blog, btw!

  2. WHat an interesting twist with the Adzuki beans! I have a bag in the pantry, sort of an impulse buy. You know how it goes, buy first, then wonder what the heck to do with it… 😉

    anyway, I only found recipes for desserts and sweets using it, so that was disappointing. Your salad seems a great use for my beans

  3. Yum, I am drooling over your salad 🙂

  4. Those combos work so well because they must be the perfect combination of sweet, tart, acid, fat, and savory! And with the beans, this is the perfect lunch salad!

  5. I’ve got Tess’s books and I think I didn’t notice that salad before. . . must go check it out. Thanks for submitting this to the SOS Challenge this month! 🙂

  6. […] Or, a Shiitake, Walnut and Cranberry Salas with Adzuki Beans […]

  7. What an interesting salad! The only thing I don’t like is that you throw away the mushroom stems. I hate throwing away parts of vegetables. 😦

    • But the stems are so fibrous, Ashley.. it would be no fun to eat them… Have you ever made your own veggie stock from the veggie scraps? I have thought of doing it because that’s what I throw out in the compost most often.. but it would eat up a sizeable portion of my freezer space. 😛

  8. […] Chips to Dry For (recipe elsewhere) – 15-Minute Zippy Garlic-Basil Marinara with Zucchini Noodles – Shiitake, Walnut, and Cranberry Salad with Adzuki Beans – Moroccan Quinoa – Chili Lime Noodles – THE Peanut Sauce (original recipe elsewhere) – […]

  9. Loved this for lunch—but just realized I forgot to add the dried cranberries! Would have been even more nutritious, beautiful, and flavorful with them…(obviously I need all the nutrients I can get to keep my brain functioning and to remember ingredients…)

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