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.
- 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
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)
Make dressing - Add balsamic vinegar, Dijon, and oil to sour cream. Whisk together. (Can be done up to 5 days ahead)
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!