Crispy Mushroom Kale Salad Recipe
Introduction
This Crispy Mushroom Kale Salad combines roasted mushrooms with fresh kale and a tangy garlic dressing for a deliciously satisfying dish. It’s perfect as a light lunch or a vibrant side that brings bold flavors and textures to your table.
Ingredients
- 8 ounces mushrooms, sliced
- 4 cups kale, washed and chopped
- ¼ cup grated Parmesan cheese
- 3 tablespoons garlic dressing
Instructions
- Step 1: Preheat your oven to 400°F (200°C). Spread the sliced mushrooms on a baking sheet and roast for 15-20 minutes until they are crispy and golden brown.
- Step 2: In a large bowl, combine the chopped kale and garlic dressing, tossing well to coat the leaves evenly.
- Step 3: Add the roasted mushrooms to the kale mixture and toss gently. Sprinkle Parmesan cheese on top before serving.
Tips & Variations
- Massage the kale with a little olive oil and salt before tossing with the dressing to soften it and enhance flavor.
- Swap Parmesan for feta or goat cheese for a different taste profile.
- Add toasted nuts like walnuts or pine nuts for extra crunch.
Storage
Store any leftover salad in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate if possible to prevent the kale from wilting. Reheat roasted mushrooms gently in a skillet if desired before combining.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of mushrooms for this salad?
Yes, feel free to use cremini, shiitake, or portobello mushrooms depending on your preference. Each brings a unique flavor and texture to the dish.
How do I make the garlic dressing at home?
A simple garlic dressing can be made by whisking together olive oil, minced garlic, lemon juice, Dijon mustard, salt, and pepper. Adjust amounts to taste for the perfect balance.
PrintCrispy Mushroom Kale Salad Recipe
This Crispy Mushroom Kale Salad is a delightful combination of roasted mushrooms with a crispy texture, fresh kale, and a flavorful garlic dressing, topped with shaved Parmesan cheese. It’s a healthy and satisfying salad perfect for a light lunch or a side dish.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Mushrooms and Salad
- 8 oz mushrooms, sliced
- 4 cups kale, stems removed and chopped
- 1/4 cup Parmesan cheese, shaved
Garlic Dressing
- 2 cloves garlic, minced
- 3 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- Roast Mushrooms: Preheat your oven to 400°F (200°C). Spread the sliced mushrooms evenly on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 15-20 minutes until the mushrooms are golden and crispy on the edges, stirring halfway through for even cooking.
- Prepare Dressing: In a small bowl, whisk together the minced garlic, olive oil, lemon juice, Dijon mustard, salt, and pepper until emulsified to create a zesty garlic dressing.
- Toss Salad: In a large mixing bowl, combine the chopped kale and roasted mushrooms. Pour the garlic dressing over the salad and toss thoroughly to coat the kale evenly.
- Add Parmesan: Finally, sprinkle the shaved Parmesan cheese over the top of the salad just before serving to add a sharp, savory flavor and a touch of elegance.
Notes
- Make sure to remove kale stems as they can be tough and fibrous.
- Use cremini or button mushrooms for best texture and flavor.
- For a vegan version, omit Parmesan or substitute with a plant-based cheese.
- The salad can be served immediately or chilled for 30 minutes for flavors to meld.
Keywords: crispy mushroom kale salad, roasted mushrooms, garlic dressing, healthy salad, vegetarian salad
