Portobello and Kale Salad
with sweet potatoes / creamy balsamic vinaigrette
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.
- Vinegar, balsamic - 3 Tbsp
- Mustard, Dijon - 2 tsp
- Oil, olive - 2 Tbsp
- Sour cream - 3 Tbsp
- 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)
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)
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!