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Week of 2/27/17

Portobello and Kale Salad
with sweet potatoes / creamy balsamic vinaigrette

Active: 30 Total: 35
Original GF Paleo Vegetarian
Portobello and Kale Salad

Fresh and colorful, this salad with kale, roasted sweet potatoes and dried cranberries is topped with seared portobellos. Finished with a creamy balsamic vinaigrette, this is the perfect cold-weather salad. A version of this salad was first featured in December 2015.

Tags
Budget, Entree Salad
Cuisines
American
Save recipe
145

Ingredients

Metric
Servings:
4
Creamy Balsamic Vinaigrette:
  • Vinegar, balsamic - 3 Tbsp
  • Mustard, Dijon - 2 tsp
  • Oil, olive - 2 Tbsp
  • Sour cream - 3 Tbsp
Portobello and Kale Salad:
  • Quinoa, uncooked - 2/3 cup
  • Mushrooms, portobello - 4
  • Soy sauce, low-sodium - 1 1/2 Tbsp
  • Vinegar, balsamic - 1 1/2 Tbsp
  • Oil, cooking - 1 Tbsp + 1 Tbsp + 1 Tbsp
  • Sweet potatoes (enough for 2 nights) - 3 lbs , peeled and cubed
  • Baby kale mix - 8 oz (sub 1 bunch of kale / 8 oz baby kale)
  • Walnuts - 2 oz
  • Cranberries, dried - 4 Tbsp (sub any dried fruit)
  • Pepitas - 4 Tbsp
  • Cheese, goat - 2 oz (sub feta)

Prep

  1. 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)

  2. Portobellos - Remove stems and scrape out gills using the side of a spoon. Mix together soy sauce, balsamic vinegar and first part of cooking oil. Cover portobellos in marinade. Marinate for at least 20 minutes and up to 2 days. (Can be done up to 2 days ahead)

  3. Sweet potatoes - Peel and cube (this makes enough for two nights). (Can be done up to 5 days ahead)

  4. Make vinaigrette - Add balsamic vinegar (the portion for the vinaigrette), mustard and olive oil to sour cream. Whisk together. (Can be done up to 5 days ahead)

  5. 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)

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Make

  1. Preheat oven to 400F / 204C.

  2. Toss sweet potatoes with the second portion of cooking oil and some salt. Spread out onto your darkest colored sheet pan for best browning (or line a lighter sheet pan with parchment paper) and arrange into one even layer. Avoid overcrowding for crispiest results - you might want to spread out across two sheet pans. Roast for 15 minutes and then bump temperature up to 475F / 246C. Shake and rotate pans and roast for another 10 to 12 minutes at higher temperature, until golden and crispy.

  3. Heat a skillet over medium-high heat. Add third portion of cooking oil and then portobellos to heated oil. 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.

  4. Toss dressing with mushrooms, quinoa, kale leaves, walnuts, dried cranberries, pepitas, roasted sweet potatoes (remember to reserve half for Thursday) and crumbled goat cheese. Enjoy!

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