• Ingredients:
  • 8oz package of FunGuy oyster mushrooms
  • 1 pound of pumpkin
  • 2 large beets
  • 1 red onion
  • 3 cups baby arugula
  • 4 tablespoons olive oil, divided
  • 1 teaspoon coarse salt
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon honey
  • 2 teaspoons dijon mustard
  • salt
  • fresh ground black pepper

Celebrate the fall season with a gourd-eous FunGuy salad! 

We’ve rooted up a couple red beets and cut down a pumpkin to roast for this seasonal salad and roasted them until tender. Then we added our earthy oyster mushrooms, roasted until brown, and tossed it all together with a bit of peppery arugula and a quick homemade sweet savory honey mustard dressing! 

Perfect for a healthy autumnal main salad or a beautiful side!

DIRECTIONS:

  1. Preheat oven to 400F. Line a baking sheet with parchment paper.
  2. Brush off any debris from the FunGuy oyster mushrooms with a damp cloth and separate the mushrooms from each other. Peel the pumpkin and cut it into 1 inch cubes. Peel the beets and cut off the ends before cutting them into ½ inch cubes. Transfer the mushrooms, pumpkin, and beets to the baking sheet.  Peel and thinly slice the onion, and rinse the arugula under cool water, and set both aside separately. 
  3. Drizzle half of the olive oil over the vegetables and mushrooms on the tray and sprinkle with salt. Toss together to coat well and spread out into an even layer before putting the oven to roast for about 45 minutes, or until the beet and pumpkin cubes can be easily poked with a fork or knife. 
  4. Once they are done, remove the beets and pumpkin from the tray and transfer to a bowl. Transfer the oyster mushrooms to the tray, drizzle with 1 tablespoon of the olive oil, and toss well. Change the oven to the broiler and return the mushrooms to the oven on the middle rack to cook and brown while the beets and pumpkins cool in the bowl. 
  5. In a small bowl whisk together the remaining olive oil, apple cider vinegar, honey, and dijon mustard. Taste and season with salt and black pepper as necessary. 
  6. When the oyster mushrooms are done and the pumpkin and beets have cooled, add the mushrooms to the mixing bowl. Add the sliced onion and arugula to the bowl, pour the dressing over everything, and toss well. 
  7. Serve immediately! 

Have a Fun meal!