Shroomami Salad

When I was still eating vegetarian, one of my absolute go-to lunches on a busy workday was the Shroomami Salad from Sweetgreen.

It checked all the boxes for me: filling, nutrient-dense, and flavorful. Plus, it was already vegetarian, so I didn’t need to make any swaps or modifications. It felt like it was made just for me.

What I loved most about the Shroomami was how it combined hearty, wholesome ingredients with bright, fresh flavors. It was one of those rare salads that didn’t feel like just a salad. It was satisfying enough to power me through the rest of my day.

Some of the standout ingredients:

• Leafy Kale: Kale doesn’t really need an introduction when it comes to health benefits. I loved how it added a hearty base without wilting and gave the salad that “substantial” feel instead of just a pile of greens.

• Beets: This was the powerhouse ingredient. Fun fact: my older brother swears by drinking beet juice before his runs because it helps open up blood vessels and makes it easier for oxygen to flow. I’ve loved beets for a long time. When I was younger, my mom and I used to make what we called “pink salad.” It was simply cottage cheese mixed with beets until it turned bright pink, and it was my favorite.

• Mushrooms: Before Sweetgreen, I never thought to add mushrooms to a salad. They work beautifully and add an earthy depth of flavor that makes the whole bowl more savory and grounding.

• Basil: Fresh herbs make such a difference, especially in summer. Basil is one of my favorites because it adds a fragrant, slightly sweet pop that elevates the salad.

• Homemade Miso Dressing: The dressing was always the star. Miso gives the perfect “umami” punch while also providing probiotics and nutrients that support gut health. It’s creamy, tangy, and ties everything together.

Lately I’ve been thinking about the salads I truly crave, the ones that feel both comforting and exciting. The Shroomami is always at the top of that list, so naturally I started wondering if I could prep a version of it at home. After a little testing, here’s the version that has worked beautifully for me.

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Shroomami Salad:

Ingredients (makes 4 servings)

Salad ingredients:

• 1 large bunch kale, stemmed and chopped

• 2 medium beets, cubed (I buy the pre-cooked version from Trader Joe’s)

• 2 cups mushrooms (shiitake or cremini work well), sautéed until golden

• 4 persian cucumbers, cubed

• 1 cup cooked wild rice

• 1 small bunch fresh basil, torn

• 1 block extra-firm tofu, sautéed until golden

• ½ cup roasted sunflower seeds for crunch

  
  

Miso dressing:

• 3 tablespoons white miso paste

• 2 tablespoons rice vinegar

• 1 tablespoon sesame oil

• 1 tablespoon soy sauce or tamari

• 1 tablespoon honey or maple syrup

• 2 tablespoons olive oil

• 2–3 tablespoons water to thin, as needed

  
  

Instructions

1. Whisk all the dressing ingredients together until smooth and creamy. Adjust the thickness with water as needed.

2. Massage the chopped kale with a little bit of dressing until it softens and darkens in color.

3. Layer your salad bowls or containers starting with the kale, then add the wild rice, beets, mushrooms, cucumbers, basil, and tofu.

4. When ready to eat, top with sunflower seeds and drizzle generously with the miso dressing.

   
   

This salad keeps well in the fridge for up to four days if you store the dressing separately. It’s hearty enough for lunch, colorful enough to feel exciting, and nourishing in a way that always makes me feel good after eating it.