Roasted Mushroom Kate Salad

By: Instant Pot Culinary Team

Roasted Mushroom Kate Salad
cuisine icon Course
Appetizer, Main Dishes, Side Dish
cuisine icon Cooking Technique
Roast
cuisine icon Keywords
4 servings, appetizer, bunch kale, cook 12 min, cremini mushrooms, dijon mustard, fresh cracked pepper, garlic cloves, grated, honey, Instant Pot Culinary Team, lemon juice, main dishes, olive oil, onion, pepper, prep 15 min, roast, salt, side dish, thyme sprigs

prep icon Prep Time
15 min
cook icon Cook Time
12 min

serving icon Servings
4 Servings
Ingredients
  • 2 tbsp olive oil
  • 12 oz cremini mushrooms
  • 1 onion
  • 1 tsp salt
  • ½ tsp pepper
  • 3 garlic cloves
  • 3 thyme sprigs
  • 1 bunch kale
  • ¼ cup Parmesan grated
  • 2 tbsp lemon juice
  • 1 tbsp Dijon mustard
  • 1 tbsp honey
  • ¼ cup olive oil
  • ½ tsp salt
  • ¼ tsp fresh cracked pepper
Instructions
  • Prepare the lemon Dijon vinaigrette by adding all the ingredients into a small bowl and whisk well to combine. Set vinaigrette aside until ready to serve.
  • In a large bowl, add the quartered mushrooms, sliced onion, olive oil, salt, pepper, whole garlic cloves and thyme sprigs. Toss to combine.
  • Select Roast and set the time and temperature to 375°F for 12 Minutes. Press Start.
  • Once preheated, add the mushrooms and onions into the air fryer basket. Shake the basket a few times during cooking, to ensure even cooking.
  • When the mushrooms are done cooking carefully remove the thyme stems. You can remove the garlic cloves as well or leave them in the salad.
  • Place the kale into a large serving bowl and top with the roasted mushrooms and onions. Drizzle the vinaigrette over top and add freshly grated parmesan. Serve immediately.
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