yoga download

Yoga, Health, and Wellness Articles + Recipes


Yoga, health, wellness, and recipes from

Warm Shiitake and Pine Nut Salad

Warm Shiitake and Pine Nut Salad

During these cold, wintery months, it can be hard to get excited to eat a cold salad. That’s where this recipe comes in! 

Developed with award-winning chef Gabe Kennedy, our Warm Shiitake and Pine Nut Salad is the cure for your winter blues. This salad is the perfect cold-weather salad – it’s warming, delicious, and hearty enough to keep you feeling fuller longer.

The nutritional stars of this recipe are the shiitake mushrooms – these unassuming fungi are packed with superfood properties. They’re high in B vitamins and contain all 8 essential amino acids. They also help support immune function, can aid in weight loss, and contain phytonutrients that support cardiovascular health.

The other stars of this salad are the amazing flavors! The balsamic vinegar provides a lovely sweetness, the pine nuts add the perfect amount of crunch, and the arugula adds a sour tanginess – all combining to create a flavor profile that is earthy, grounding, and comforting.

We hope you enjoy this delicious warm winter salad! It’s hearty and filling enough to be enjoyed as is, but can be paired with grilled chicken breast, salmon, quinoa, or wild rice as desired.

Do you have a favorite dish you’d like us to feature a clean recipe for? Let us know in the comments below!

With love,

Warm Shiitake and Pine Nut Salad

Yield: 8 servings


6 large handfuls arugula
2 cup Shiitake mushrooms, sliced
2 TB olive oil
1 shallot, minced
½ red onion, minced
¼ cup balsamic vinegar
1 TB honey
Juice of ½ lemon
¼ cup pine nuts
2 TB fresh chives

In a sauté pan over medium heat, add 1 TB olive oil, and once hot add the mushrooms. Let sit for 90 seconds and then remove from the pan.

In the same pan add shallot and red onion and sweat for a minute. Next add the balsamic vinegar and honey, and reduce until it’s a light glaze. Add the mushrooms, pine nuts and remaining 1 TB olive oil back to the pan, season with salt, pepper, lemon and chives. Lightly toss the mushrooms with arugula and taste. The arugula should wilt slightly from the heat of the mushrooms.

If you liked this recipe and would like to learn more about the Conscious Cleanse, we invite you to join our online community! As a welcome-gift, we’ll send you our Taste of the Conscious Cleanse Free eCookbook, a collection of more of our favorite recipes!

We also share new recipes, free live calls with us, and more healthy lifestyle tips, plus let you know when our next group cleanse is coming. Welcome! We’re so glad you’re here.

Jo Schaalman and Jules Peláez are co-authors of the book The Conscious Cleanse: Lose Weight, Heal Your Body and Transform Your Life in 14 Days, a best-selling, step-by-step guide to help you live your most vibrant life. Together they’ve led thousands of people through their online supported cleanse through their accessible and light-hearted approach. They’ve been dubbed “the real deal” by founder and chief creative director Bobbi Brown, of Bobbi Brown Cosmetics, beauty editor of the TODAY show.

blog comments powered by Disqus