Portobello & Kale Salad
with leftover roasted sweet potatoes
This kale salad is like the holidays on a plate featuring roasted sweet potatoes (leftover from last night), dried cranberries, and flavorful portobellos. Coated in a creamy balsamic vinaigrette, this is the perfect cold-weather salad.
Ingredients
- Mushrooms, portobello - 3
- Soy sauce, low-sodium - 1 1/2 Tbsp
- Vinegar, balsamic - 1 Tbsp
- Oil, cooking - 1 Tbsp
- Quinoa, uncooked - 2/3 cup
- Baby kale mix (sub 1 bunch of kale / 8 oz baby kale) - 8 oz
- Walnuts - 2 oz
- Dried cranberries (sub other dried fruit) - 4 Tbsp
- Pepitas - 4 Tbsp
- Leftover roasted sweet potatoes (from Wed) - 1 1/2 lbs
- Goat cheese - 2 oz
- Vinegar, balsamic - 3 Tbsp
- Mustard, Dijon - 2 tsp
- Oil, olive - 2 Tbsp
- Sour cream - 3 Tbsp
Nutrition Facts
Prep
- Portobellos - Remove stems and scrape out gills using the side of a spoon. Mix together soy sauce, balsamic vinegar, and cooking oil. Cover portobellos in marinade.
- 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)
- 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 4 days ahead)
- Make dressing - Add balsamic vinegar, Dijon, and oil to sour cream. Whisk together. (Can be done up to 5 days ahead)
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Make
- Heat a skillet over medium-high heat. Add portobellos to heated pan. Sear for 2 to 3 minutes on each side. Cover pan with foil and cook for another 2 to 3 minutes, until mushrooms are tender. Slice.
- Toss dressing with mushrooms, quinoa, kale leaves, walnuts, dried cranberries, pepitas, leftover roasted sweet potatoes, and crumbled goat cheese. Enjoy!
Nutrition Facts
Reviews
Ratings
23 reviews
Boiled the sweet potatoes, so they lost some texture, but the walnuts helped it from feeling too mushy. Really good, fall/winter salad.
0 HelpfulThis is a great salad. Perfect combination of flavors. The marinade caramelized nicely on the steak.
0 HelpfulThis is my boyfriend's favorite meal from Cook Smarts, so far. Just make sure that your steak is a thinner cut so that it cooks sears nicely on the outside and gives you a bit of room for controlling the doneness of the interior. If you have a thicker cut, butterfly it.
0 Helpfulleft out the sweet potatoes and sliced up leftover tri-tip. My husband raved about this meal!
0 Helpful