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Portobello & Kale Salad
with leftover roasted sweet potatoes

Active: 25 Total: 25

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.



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


  1. 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.

  2. 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)

  3. 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)

  4. 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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  1. 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.

  2. Toss dressing with mushrooms, quinoa, kale leaves, walnuts, dried cranberries, pepitas, leftover roasted sweet potatoes, and crumbled goat cheese. Enjoy!



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