Roasted Mushroom Kate Salad

Roasted Mushroom Kale Salad is a delicious and healthy dish that combines the earthy flavors of roasted mushrooms with the crispness of fresh kale.

This salad is a versatile option that can be served as a satisfying main course or a flavorful side dish. Packed with nutrients and vibrant colors, it offers a perfect balance of textures and tastes.

With the addition of toasted nuts, dried fruits, and creamy cheese, this salad becomes a delightful medley of flavors that tantalizes your taste buds.

Whether you’re looking for a quick weeknight dinner or a refreshing lunch, roasted mushroom kale salad is a great choice that can be easily customized to suit your preferences.


  • Mushrooms:
    • 2 cups mushrooms (such as cremini or shiitake), cleaned and sliced
    • 2 tablespoons olive oil
    • Salt and pepper, to taste
  • Kale:
    • 4 cups kale leaves, stems removed and leaves chopped or torn
    • 1 tablespoon olive oil
    • Salt and pepper, to taste
  • Dressing:
    • 3 tablespoons olive oil
    • 1 tablespoon lemon juice
    • 1 teaspoon Dijon mustard
    • 1 teaspoon honey or maple syrup
    • Salt and pepper, to taste
  • Other Salad Ingredients:
    • 1/4 cup toasted nuts (such as walnuts, almonds, or pecans)
    • 1/4 cup dried cranberries or cherries
    • 1/4 cup crumbled feta cheese or goat cheese


To make a roasted mushroom kale salad, begin by preheating your oven to 400°F (200°C).

Clean and slice about 2 cups of mushrooms, such as cremini or shiitake, then toss them with 2 tablespoons of olive oil and season with salt and pepper.

Spread the mushrooms on a baking sheet in a single layer and roast for 15-20 minutes, or until they are golden brown and tender. Once done, set them aside to cool.

Next, prepare 4 cups of kale by removing the stems and chopping or tearing the leaves. Place the kale in a large bowl, drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Massage the kale for a few minutes to soften it slightly.

In a small bowl, whisk together 3 tablespoons of olive oil, 1 tablespoon of lemon juice, 1 teaspoon of Dijon mustard, 1 teaspoon of honey or maple syrup, and a pinch of salt and pepper to make the dressing.

To assemble the salad, add the roasted mushrooms to the bowl with the kale. Include 1/4 cup of toasted nuts (such as walnuts, almonds, or pecans), 1/4 cup of dried cranberries or cherries, and 1/4 cup of crumbled feta or goat cheese.

Pour the dressing over the salad and toss everything together until well combined.

Serve the salad immediately, or let it sit for a few minutes to allow the flavors to meld. Enjoy your roasted mushroom kale salad as a side dish or a main course!

Conclusion: Roasted Mushroom Kale Salad is an excellent way to incorporate healthy greens and savory roasted mushrooms into your diet. This delightful dish is not only easy to prepare but also offers a burst of flavors and textures that make it a crowd-pleaser. Customize the recipe with your favorite ingredients for a personalized touch. Enjoy the wholesome goodness of roasted mushroom kale salad at your next meal and elevate your dining experience with this nutritious and delicious recipe.


  1. What can I serve with roasted mushroom kale salad?
    • Roasted mushroom kale salad pairs well with grilled chicken, fish, or tofu for a complete meal. You can also serve it alongside your favorite soup or sandwich for a balanced lunch.
  2. Can I make roasted mushroom kale salad ahead of time?
    • Yes, you can prepare the salad components ahead of time. Store the roasted mushrooms and kale separately in the refrigerator. When ready to serve, toss everything together with the dressing and other ingredients.

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