Preheat oven to 425 degrees Fahrenheit. Set out a baking sheet.

Place sliced portobella mushrooms on prepared baking sheet. Toss with one tablespoon olive oil and 1/4 teaspoon salt. Roast, uncovered, for about 20 minutes, or until mushrooms are crisp. Set aside.

In a frying pan, heat 1/2 tablespoon oil. Add shiitake mushrooms; sprinkle with 1/4 teaspoon salt. Sauté shiitake mushrooms until tender, four to five minutes Set aside.

Using a mandolin, cut radishes into thin rounds.

Place arugula into a large serving bowl. Add radishes, roasted and sautéed mushrooms, and crumbled feta. Top with pomegranate seeds. Toss with dressing, to taste.