Mushroom, Goat Cheese & Arugula Salad

After a busy day on the set or at the office, I love to whip up a delicious salad with many crunchy veggies, nuts, and a selection of greens—among other tasty ingredients. This recipe was born from what I had in my fridge. It’s so tasty, satisfying, simply delicious, and easy to make!

Mushroom, Goat Cheese & Arugula Salad


  • 2 c. mushrooms
  • 1 bag arugula
  • 2 T Vegan butter (or other)
  • 1/4 c. water
  • 1/4 c. Chardonnay
  • 1/2 c. golden raisins
  • 1/2 c. lightly salted and shelled pistachios
  • 1/4 c. candied pecans
  • 1/4 tsp. garlic salt
  • 1/4 tsp. lemon pepper
  • 3 T. freshly squeezed lemon juice
  • 1 T. extra virgin olive oil
  • 1 T. Vegan goat cheese (or a dairy-based goat cheese to preference (suggested 1-1.5 T. per serving)


  • Slice Mushrooms.
  • Melt butter in a skillet on the stovetop over medium heat.
  • Add in mushrooms, water, and wine, and saute until soft (but not mushy).
  • Plate a bed of arugula (on a large plate for multiple servings or one dish per person.
  • Top arugula with mushrooms.
  • Sprinkle raisins, pistachios, and pecans over the salad.
  • Sprinkle salt and lemon pepper over the salad.
  • Squeeze lemon juice over the salad plate.
  • Drizzle olive oil over the salad.
  • Place a dollop of goat cheese in the center of the salad.
  • Serve as a meal, a side dish, or with your favorite protein.