Portobello, Kale, and Quinoa Salad
with butternut squash / balsamic vinaigrette
This fresh yet cozy entree salad was last featured in 2017. At that time it included roasted sweet potatoes, but we love the savory flavor it gets from roasted butternut squash this time around.
Smarts #1: Roast a double batch of butternut squash (or sweet potatoes) for tonight and Wednesday's dinner will be a breeze.
Smarts #2: Prep each of the components for this meal ahead of time and all you need to do is cook the mushrooms when you're ready to serve.
- Vinegar, balsamic - 3 Tbsp
- Mustard, Dijon - 2 tsp
- Honey - 1 tsp
- Oil, olive - 2 Tbsp
- Quinoa, uncooked - 3/4 cup
- Mushrooms, portobellos - 4, stems removed
- Garlic powder - 1 tsp
- Soy sauce, low-sodium - 3 Tbsp
- Vinegar, balsamic - 3 Tbsp
- Oil, cooking - 2 Tbsp + 1 Tbsp
- Baby kale mix - 8 oz (sub 1 bunch of kale / 8 oz baby kale)
- Walnuts - 2 oz
- Cranberries, dried - 1/4 cup (sub any dried fruit)
- Cheese, goat - 4 oz (sub feta)
- Butternut squash - 1 1/2 lbs, cubed
- Oil, olive - 1 Tbsp
- Quinoa - Combine quinoa with 2x the amount of water (or stock if you prefer) in a saucepan. Add in some salt. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 8 to 10 minutes. (Can be done up to 5 days ahead)
- Portobellos - Remove stems and scrape out gills using the side of a spoon. Mix together garlic powder, soy sauce, balsamic vinegar (portion for salad), and first part of cooking oil. Cover portobellos in marinade. Marinate for at least 20 minutes and up to 2 days. (Can be done up to 2 days ahead)
- Butternut squash - (Double if making Wednesday’s meal.) Peel and cube squash. (Can be done up to 5 days ahead)
- Make vinaigrette - Whisk together balsamic vinegar (the portion for the vinaigrette), mustard, and honey. Add olive oil (portion for vinaigrette) while whisking. (Can be done up to 5 days ahead)
- Kale - If not using a baby kale mix, remove leaves from stems. Tear leaves into small bite sized pieces. Wash and dry in salad spinner. (Can be done up to 5 days ahead)
- Portobellos - Remove mushrooms from marinade (discard marinade) and slice.
- Heat oven to 400F / 204C.
- Toss squash with olive oil (portion for squash) and some salt. (Note: If making Wednesday’s meal, roast squash for that night at the same time.) Spread out on a sheet pan in an even layer (use two sheet pans if needed to prevent overcrowding). Roast for 15 minutes and then increase temperature to 475F / 246C. Shake and rotate pans and roast for another 10 to 12 minutes at higher temperature, until golden and crispy.
- Heat a skillet over medium-high heat. Add second portion of cooking oil and then portobellos to heated oil. Saute until tender, 4 to 5 minutes. Season with some salt and pepper.
- If quinoa was made ahead and you would like it warm, reheat in the microwave.
- Toss kale leaves, quinoa, walnuts, dried cranberries, and roasted butternut squash (remember to reserve half if doubled) with vinaigrette until dressed to your liking. Top with mushrooms and crumbled goat cheese. Enjoy!
It was ... ok. For whatever reason, no one was all that excited, even though we all expected to really like it. Probably would have been better with baby kale - ended up with regular kale on accident. But I don't think that was the whole thing.0 Helpful
Used couscous instead of quinoa. This meal was tasty, colorful, full of texture and so nutritious. We really liked it!0 Helpful
I made this into a 100% hot dinner as it was freezing cold today and it worked amazingly well. I put the kale, walnuts and cranberries in a baking tray, drizzled with olive oil, salt and pepper then roasted below the squash for 20 mins stirring twice - absolutely delicious!0 Helpful
LOVE IT! Quick, easy, nutritious!0 Helpful
I loved everything about this quick and simple meal. Since I made it on a holiday I had more time. After roasting the sweet potatoes and squash, I threw in the steak under the broiler on the same pan (fewer dishes). Marking as a favorite. Wish there had been leftovers.0 Helpful
I massaged some salt, lemon juice, and olive oil into the kale and used that for this bowl with freekeh instead of quinoa. The butternut squash didn’t turn out quite as I had hoped because so much water came out of it during the cooking process that it seemed to steam more than really roast. Regardless, this was a tasty lunch for several days, especially with the marinated mushrooms.0 Helpful