Warm Mushroom & Spinach Salad with Yuzu Truffle Vinaigrette

A fun fact about me: I make a lot of mistakes.

This probably isn’ novel or unique…at least I hope…but one mistake that I’ve made a lot throughout my life that has been the most costly is lying to myself.

I have such a strong history of not being honest with myself about a) what I want; and b) how much effort I’m putting forth to achieving it.

These 2 forms of lying to myself contributed to the majority of my adult life being a stagnant rut.

I always wanted a more fabulous, exciting, fun, kinda life…yet my life felt boring, predictable, and decidedly not fabulous & exciting.

And in my head, it never really made sense because I thought I was doing everything right. I thought I was putting myself out there. I thought I was trying.

And I kinda was.

But in many ways, I wasn’t.

The Lies We Tell Ourselves

We all lie to ourselves.

And we all witness other people lie to themselves.

Usually, the latter is easier to witness than the former, so let’s focus on that.

Do you know anyone who doesn’t understand why they can’t lose weight because they “eat healthy and exercise;” but you witness them polish off late night cookies and skip workouts all the time?

Do you have any friends who complain about not finding their soulmate; yet they are wasting all their energy with people who aren’t serious about them?

Do you know people who say that want more money or to change jobs, but they almost never actually try?

I’m guessing yes.

I’ve told myself all of those lies, plus more.

Among them: thinking that I was “eating healthy” and “eating so many veggies,” but often skipping the big green salad.

There are few things on the planet that are as unequivocally good for you as dark leafy greens. They have fiber, they support your gut health, they make your skin glow, your eyes get brighter, they make you more resilient, and elevate your mood.

Yet, it’s the easiest thing to skip.

I used to just throw together my fav veggies that I live off of—the cucumbers, tomatoes, and some roasted veggies—and think I was really doing something. NGL, there are still times when I do that.

But when I take the time to make a big salad filled with lots of greens, I notice the difference in my energy levels, appearance, and mood immediately.

And lucky for you, this salad makes it soooo easy.

The Dish

Nobu-inspired warm mushroom salad (shiitake, oyster, beech), spinach, arugula, caramelized onion, avocado, yuzu-truffle vinaigrette, truffle powder

The Benefits

will make you happier, more centered, more energized, and more attactive. specifically:

• spinach & arugula are packed with folate, magnesium, and iron, essential for energy metabolism, glowing skin, and reducing stress-related fatigue

• the mushrooms are rich in B-vitamins and polysaccharides that support sustained energy, collagen production, and overall immune health

• onions are high in antioxidants like quercetin, onions boost circulation for radiant skin and help regulate mood by supporting brain health

• loaded with vitamin C, yuzu promotes collagen synthesis for glowing skin and supports adrenal health, which helps manage energy levels

• miso in the dressing is a fermented ingredient full of probiotics that improve gut health, enhancing mood through the gut-brain axis and boosting energy by improving nutrient absorption

• dates have atural sugars and potassium; which provide an immediate energy boost; while their fiber supports gut health and sustained mood stability

• the healthy fats in avocados improve skin elasticity, stabilize blood sugar for steady energy, and nourish your brain for a better mood

The Recipe

Ingredients:

• 2 cups raw baby spinach

• 2 cups raw wild arugula

• 1 onion

• 3 cups mushrooms (I used shiitake, beech, and oyster, but you can use whatever you can find. I recommend checking out an asian grocer for more variety)

• 1 avocado

• a little avocado oil

• optional:

  • freshly cracked black pepper

  • truffle powder

Yuzu Vinaigrette Ingredients:

• 1/3 cup + 1/4 cup yuzu juice

• 1 tbsp chickpea (or white) miso

• 7 pitted medjool dates

• 1/4 cup tamari

• 4 tbsp truffle oil

• 3 tbsp water

• optional: 1 clove garlic

Instructions:

1. Pre-heat oven to 425F convection roast

2. Heat up a little avocado oil in a skillet on medium-low heat

3. finely slice your onions

4. sauté onions until they caramelize. be patient. it'll take a while. just stir them when they start to brown. once they are fully golden brown, remove them from the heat

5. meanwhile, roughly chop your mushrooms. if you are using shiitake, cut off the stems* and slice the caps. *note: I recommend saving the stems in a freezer bag for making broth!)

6. put mushrooms on a lined baking tray, spray with avocado oil, and roast until browned and fragrant, roughly 12-15 minutes

7. Blend all the dressing ingredients together until super super smooth

8. slice your avocado

9. To assemble:

   1. add the greens to a big bowl

   2. add enough dressing to cover everything. I like things really saucy, so I'll use 1/2 cup, but you do you

   3. toss the greens w the dressing

   4. add the mushrooms & onion and toss again

   5. top with avocado

   6. grind some pepper and/or add truffle powder

The Links

• 2 options for the truffle oil: black truffle oil is cheaper, but white truffle oil is farrrrrrrrr more decadent. i highly highly highly recommend it!

• I got my mushrooms at the asian grocer & really reocmmend that if it’s an option for you because they have such a great selection, and far cheaper

• I use these dates

• I used this truffle powder

• I used this yuzu juice

One Last Thing

If you make this salad, can you pleaseeeeeee take a photo & tag me (@hiwaaaaaaaa) so I can see?!