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.
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Ingredients
Portobello & Kale Salad with Leftover Roasted Sweet Potatoes:
- 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
Creamy Balsamic Vinaigrette:
- Vinegar, balsamic - 3 Tbsp
- Mustard, Dijon - 2 tsp
- Oil, olive - 2 Tbsp
- Sour cream - 3 Tbsp
Nutrition Facts
Amount Per Serving
Calories
652
Just a moment...
% Daily Value
Total Fat
34g
52%
Just a moment...
Saturated Fat
7g
36%
Just a moment...
Trans Fat
0g
Just a moment...
Cholesterol
11mg
4%
Just a moment...
Sodium
566mg
24%
Just a moment...
Total Carbohydrate
76g
25%
Just a moment...
Dietary Fiber
10g
39%
Just a moment...
Sugars
17g
Just a moment...
Protein
19g
Just a moment...
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
Amount Per Serving
Calories
652
Just a moment...
% Daily Value
Total Fat
34g
52%
Just a moment...
Saturated Fat
7g
36%
Just a moment...
Trans Fat
0g
Just a moment...
Cholesterol
11mg
4%
Just a moment...
Sodium
566mg
24%
Just a moment...
Total Carbohydrate
76g
25%
Just a moment...
Dietary Fiber
10g
39%
Just a moment...
Sugars
17g
Just a moment...
Protein
19g
Just a moment...
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