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Portobello & Kale Salad
with leftover roasted sweet potatoes

Active: 25 min Total: 25 min

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

Servings:
4
Metric
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

Serving Size: 1 serving
Servings Per Recipe 4
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Prep

  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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Make

  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!

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

Ratings

Original (53)
Gluten-free (4)
Paleo (4)
Vegetarian (5)

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.

By: Laura
Posted: Apr 11, 2016
Diet: Original
0 Helpful

This is a great salad. Perfect combination of flavors. The marinade caramelized nicely on the steak.

By: Victoria
Posted: Mar 28, 2016
Diet: Original
0 Helpful

So good!

By: Sara
Posted: Jan 10, 2016
Diet: Original
0 Helpful

This 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.

By: Rachel
Posted: Jan 08, 2016
Diet: Original
0 Helpful

left out the sweet potatoes and sliced up leftover tri-tip. My husband raved about this meal!

By: Linda
Posted: Jan 05, 2016
Diet: Original
0 Helpful

Really enjoyed this and will have again for sure!

By: Penny
Posted: Jan 03, 2016
Diet: Original
0 Helpful