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Week of 9/18/23

Portobello, Kale, and Quinoa Salad
with sweet potatoes / balsamic vinaigrette

Active: 40 Total: 60
Original GF Paleo Vegetarian
Portobello, Kale, and Quinoa Salad

A version of this fresh yet cozy entree salad was last featured in 2020. 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. 
Smarts: Cook extra sweet potatoes and quinoa for tonight and Thursday's dinner will be a breeze.

Tags
Dependent Meal Pairs, Air-Fryer Friendly, Entree Salad
Proteins
Cheese
Cuisines
American
Save recipe
38

Ingredients

Metric
Servings:
4
Balsamic Vinaigrette:
  • Vinegar, balsamic - 3 Tbsp
  • Mustard, Dijon - 2 tsp
  • Honey - 1 tsp
  • Oil, olive - 2 Tbsp
Portobello, Kale, and Quinoa Salad:
  • 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)
Roasted Sweet Potatoes (for 2 nights):
  • Sweet potatoes - 1.5 lbs , cubed
  • Oil, cooking - 1 1/2 Tbsp
Quinoa (for 2 nights):
  • Quinoa, uncooked - 1 cup
  • Stock, any type - 2 cups

Prep

  1. Quinoa (this makes enough for 2 nights) - Combine quinoa with stock in a saucepan. Add some salt. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 8 to 10 minutes. Reserve 1 cup (amount for 4 servings; adjust if customizing) of cooked quinoa for Thursday's meal. (Can be done up to 5 days ahead)

  2. 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 (portion for salad). Cover portobellos in marinade. Marinate for at least 20 minutes and up to 2 days. (Can be done up to 2 days ahead)

  3. Sweet potatoes (this makes enough for 2 nights) - Peel and cube. (Can be done up to 5 days ahead)

  4. Make vinaigrette - Whisk together balsamic vinegar (the portion for the vinaigrette), mustard, and honey. Add olive oil while whisking. (Can be done up to 5 days ahead)

  5. 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)

  6. Portobellos - Remove mushrooms from marinade (discard marinade) and slice.

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Make

  1. Heat oven to 400F / 204C.

  2. Toss sweet potatoes with cooking oil (portion for sweet potatoes) and some salt. 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 pan and roast for another 10 to 12 minutes at higher temperature, until golden and crispy. Reserve 1 cup of roasted sweet potatoes for Thursday's meal (amount for 4 servings; adjust if customizing).

  3. Heat a skillet over medium-high heat. Add second portion of cooking oil (portion for salad) and then portobellos to heated oil. Saute until tender, 4 to 5 minutes. Season with some salt and pepper.

  4. If quinoa was made ahead and you would like it warm, reheat in the microwave.

  5. Toss kale leaves, quinoa, walnuts, dried cranberries, and roasted sweet potatoes with vinaigrette until dressed to your liking. Top with mushrooms and crumbled goat cheese. Enjoy!

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