Portobello and Kale Salad
with sweet potatoes / creamy balsamic vinaigrette

Name: Portobello and Kale Salad
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 3 Tbsp Vinegar, balsamic; 2 tsp Mustard, Dijon; 2 Tbsp Oil, olive; 3 Tbsp Sour cream; 2/3 cup Quinoa, uncooked; 4 Mushrooms, portobello; 1 1/2 Tbsp Soy sauce, low-sodium; 1 1/2 Tbsp Vinegar, balsamic; 1 Tbsp + 1 Tbsp + 1 Tbsp Oil, cooking; 3 lbs Sweet potatoes (enough for 2 nights), peeled and cubed; 8 oz Baby kale mix (sub 1 bunch of kale / 8 oz baby kale); 2 oz Walnuts; 4 Tbsp Cranberries, dried (sub any dried fruit); 4 Tbsp Pepitas; 2 oz Cheese, goat (sub feta)

Active: 30 Total: 35

Original GF Paleo Vegetarian

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.

Ingredients

Metric

Servings:

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

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

Preheat oven to 400F / 204C.
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.
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.
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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