Hearty Mushroom Kale Salad with Horseradish Dressing

This hearty mushroom and kale salad delivers all the savory satisfaction of a steakhouse meal-without the meat. Button mushrooms are marinated in soy sauce, balsamic vinegar and a bold steak spice blend, then cooked until deeply flavorful. Quick-pickled shallots add bright, tangy pops, while a creamy horseradish dressing brings a punchy finish that ties everything together.

Perfect for a meatless Monday or any day you crave a robust, vegetable-forward dish, this salad is loaded with textures and bold flavors. The combination of tender kale, juicy tomatoes, crisp bell pepper and umami-rich mushrooms makes it a complete and satisfying meal.

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Ingredients

1 unit Green Bell PepperView ingredient guideLike ingredientDislike ingredient

5 teaspoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

4 ounce KaleView ingredient guideLike ingredientDislike ingredient

2 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

2 tablespoon YogurtView ingredient guideLike ingredientDislike ingredient

2 ounce Creamy Horseradish SauceView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 tablespoon Bold & Savory Steak SpiceView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

8 ounce Button MushroomsView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Thinly slice the shallot and place in a small bowl. Add 2 teaspoons of balsamic vinegar and a pinch of salt. Set aside to quick-pickle while you prepare the rest.
2. Wipe the mushrooms clean and quarter them. In a medium bowl, toss mushrooms with soy sauce, remaining 3 teaspoons balsamic vinegar, steak spice and garlic powder. Let marinate for 10 minutes.
3. Meanwhile, destem the kale and chop leaves into bite-sized pieces. Dice the bell pepper and tomato. In a small bowl, whisk together yogurt, creamy horseradish sauce and mayonnaise to make the dressing. Season with salt and pepper.
4. Heat a large skillet over medium-high heat. Add the marinated mushrooms and cook, stirring occasionally, until browned and most of the liquid has evaporated, about 5-7 minutes. Remove from heat.
5. In a large bowl, combine kale, bell pepper, tomato and cooked mushrooms. Add the pickled shallots along with any remaining pickling liquid. Drizzle with the horseradish dressing and toss well to coat. Serve immediately.

Recipe Tips

FAQ

Can I use a different type of mushroom?

Yes, cremini or portobello mushrooms work well in this recipe. Just adjust cooking time as needed.

Is this salad gluten-free?

The recipe contains soy sauce, which typically has wheat. Use tamari or coconut aminos for a gluten-free version.

Can I make the dressing ahead of time?

Absolutely! The dressing can be prepared up to 3 days in advance and stored in the refrigerator.