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    Category Home » Salads » Warm Kale and Quinoa Salad with Roasted Mushrooms

    Warm Kale and Quinoa Salad with Roasted Mushrooms

    Published: Jul 31, 2019 · Modified: Nov 30, 2021 by Leigh Anderson · This post may contain affiliate links

    Jump to Recipe Print Recipe

    Swap your cold greens for this warm, hearty kale salad with quinoa, umami-packed roasted mushrooms and tangy garlic-soy dressing. This is a salad you’ll want to eat on even the coldest days!

    a plate of kale salad with pink napkins, a glass of water and a side bowl of salad dressing

    “Warm” and “salad” are not two words you often see paired together but I promise you this uncommon combo is SO good! Warm Kale and Quinoa salad with Roasted Mushrooms is hearty, filling and packed with flavor! The garlic-soy dressing is a staple in my fridge and has many uses beyond this salad. Pour it over sautéed sugar snap peas, broccolini, or crispy fried tofu. I always make a double batch!

    Making a kale salad is a hands-on operation. Kale is very fibrous and the easiest way to break down it’s tough leaves is to massage it… so relatable, right? Don’t be afraid to really get in there and work the dressing into the kale leaves with your hands. Kale thats been well massaged is tender and much more pleasant to eat.

    If you love this salad, be sure to check out: The Perfect Kale Salad


    Ingredients in this Recipe:

    To make this salad you will need: kale, mushrooms, garlic, shallot, scallions, quinoa, sesame seeds, rice wine vinegar, sesame oil and soy sauce.

    Check out the recipe notes at the bottom of the recipe card for all my ingredient substitution recommendations!

    a carton of mushrooms, two shallots, a bunch of kale, a bowl of quinoa, sesame seeds, a garlic bulb, shallot

    Recipe Step by Step:

    Step 1. Sauté the Mushrooms

    Cook the mushrooms and shallot in a hot pan until they are golden and caramelized.

    step by step photos of kale salad, mushrooms roasting in a pan and a bowl of salad dressing

    Step 2. Massage the Kale

    Use your hands work the dressing into the kale, breaking down the tough fibers.

    Step 3. Toss and Serve

    Toss the rest of the ingredients with the kale. Divide between bowls, top with freshly ground black pepper and toasted sesame seeds.

    a pink plate on a blue background with kale, roasted mushrooms, sesame seeds and scallions

    How to Cook Quinoa:

    1. Rinse the quinoa under cold water until the water runs clear.

    2. Fill a small pot with 1 cup quinoa and 2 cups water, ½ tsp of salt and a glug of olive oil. Bring to a boil. Cover, reduce heat to low and simmer for 10 minutes. Turn off the heat and let the quinoa steam in the pot for an additional 10 minutes. Remove the lid and fluff with a fork.

    FAQs and Expert Tips:

    Which type of kale is best for salads?

    For salads, I prefer Tuscan kale, also known as lacinato or dinosaur kale. It’s hearty rippled leaves are great for holding onto salad dressing. Just make sure you really massage the dressing into the kale to break down its fibrous texture and always remove the stem.

    What is the point of “massaging” kale?

    The reason we massage chopped kale with salad dressing is because kale is a very tough and fibrous lettuce. When you massage the kale it breaks down the fibers and tenderizes it making it much softer and more pleasant to eat!

    Check Out More Recipes Featuring Kale and Quinoa:

    • Quinoa Fried “Rice” with Crispy Garlic and Ginger
    • The Perfect Kale Caesar Salad
    • Savory Farro Breakfast Porridge
    • Roasted Delicata Squash Salad with Kale and Cranberries
    • Superfood Salmon Salad

    I love to hear from readers and always do my best to respond to each and every comment. If you make this recipe be sure to leave a comment and/or give it a rating! Don’t forget to follow along on Pinterest, Facebook, and Instagram for all the latest updates!

    a plate of kale salad with pink napkins, a glass of water and a side bowl of salad dressing

    Warm Kale and Quinoa Salad with Roasted Mushrooms

    Swap your cold greens for this warm, hearty kale salad with quinoa, umami-packed roasted mushrooms and tangy garlic-soy dressing. This is a salad you'll want to eat on even the coldest days!
    5 from 1 vote
    Print Pin Rate
    Prep Time: 15 minutes
    Cook Time: 10 minutes
    Servings: 2
    Calories: 463kcal
    Author: Leigh Anderson

    Ingredients

    Salad

    • 1 bunch lactinato kale ribs and stems removed, leaves roughly chopped
    • 1 c warm cooked quinoa
    • 2 tbsp olive oil
    • 8 oz mushrooms: button or shiitake sliced in half
    • 1 large shallot thinly sliced
    • 2 whole scallions thinly sliced
    • salt and freshly cracked black pepper

    Garlic-Soy Dressing

    • 1 clove garlic grated
    • 2 tbsp soy sauce or tamari
    • 2 tbsp rice vinegar
    • ½ c neutral oil avocado or sunflower
    • 1 tsp sesame oil
    • 1 tbsp toasted sesame seeds

    Instructions

    Salad:

    • Heat a saute, or cast iron pan over medium-high heat. Pour the oil into the pan then add the mushrooms and shallot. Sauté until golden brown and caramelized, about 5-7 minutes. Turn off the heat, season with salt and pepper. Set the mushrooms aside while you assemble the rest of the salad. If your quinoa is cold add it to the pan to warm it up.
    • In a large bowl toss the kale with enough dressing to coat. Use your hands to massage the dressing onto the kale leaves. Next, add in the mushrooms, shallot, warm quinoa, scallions and another drizzle of dressing, toss until all of the ingredients are evenly combined. Divide between bowls, top with freshly cracked black pepper and toasted sesame seeds.

    Garlic-Soy Dressing:

    • Place all ingredients in a jar and shake well until emulsified.

    Notes

     
    Ingredient Notes and Substitutions: 
    • Kale: I prefer Tuscan aka “Lacinato” kale for salads but you could also use curly or purple kale.
    • Mushrooms: buttons, shiitakes, maitakes or even portobellos would all be great!
    • Quinoa: both white or red quinoa will work. You could also use other grains like wild rice, farro or barley.
    • Rice Vinegar: any neutral-flavored vinegar will work: red wine, champagne or apple cider  
    • Soy Sauce: tamari or coconut aminos can be substituted
     
    How to Cook Quinoa:
    1. Rinse the quinoa under cold water until the water runs clear.
    2. Fill a small pot with 1 cup quinoa and 2 cups water, ½ tsp of salt and a glug of olive oil. Bring to a boil. Cover, reduce heat to low and simmer for 10 minutes. Turn off the heat and let the quinoa steam in the pot for an additional 10 minutes. Remove the lid and fluff with a fork.
     
    Make Ahead: This dressing can be made up to a week in advance. Store in the refrigerator in a jar or other container with a tight lid so that it’s easy to shake it up again when you need it. The quinoa can be made 2-3 days in advances as well.

    Nutrition

    Calories: 463kcal | Carbohydrates: 21g | Protein: 13g | Fat: 40g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 27g | Sodium: 1068mg | Potassium: 1162mg | Fiber: 2g | Sugar: 4g | Vitamin A: 13607IU | Vitamin C: 168mg | Calcium: 266mg | Iron: 4mg
    Did you make this recipe?Share a picture on Instagram and tag me: @Craving_California and use the hashtag: #CravingCalifornia!

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