Portobello and Kale Salad
with sweet potatoes / creamy balsamic vinaigrette
- 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!
We subbed leaf lettuce from our garden for the kale, pecans for walnuts, feta for goat cheese, and added a little honey and salt to the dressing. This was a great way to use a cheap cut of beef...cooked medium-rare of course!0 Helpful
Very hearty salad!0 Helpful
I don't think I executed this dish it very well. I cooked the steak in a grill pan and followed the directions for medium rare, and although it was cooked to perfection on the outside, it was raw on the inside. So I tried cooking it longer only to over cook it. With summer coming up I would love a tutorial video on barbecuing. That is a skill I need to work on.0 Helpful
I thought this was great. Next time I might try tofu instead of mushrooms. Could make deconstructed for the kids too.0 Helpful
My husband loved it. Note to self: leave out the kale if you want 3-year-old to eat.0 Helpful
This was okay, but we subbed baby spinach in for the baby kale because the kale wasn't looking so great at the grocery store. Also used a cheaper cut of steak - big mistake.0 Helpful