4 servingsappetizerAppetizers

Roasted Mushroom Kate Salad

By Instant Pot Culinary Team

4 Servings

Recipe Details

Course: Appetizers, Main Dishes, Side Dish

Prep Time: 15 min

Cook Time: 12 min

Cooking Technique: Roast

Yield: 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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About the chef

Instant Pot® Culinary Team

When life’s moving fast and dinner needs to happen faster, the Instant Pot Culinary Team is here to make it deliciously doable. We cook up recipes for every Instant Pot appliance you’ve got your hands on—so whether you’re tackling Tuesday night or going all-out for the weekend, you’ll have the flavor without the fuss. No overthinking, no babysitting, just good food that works with your schedule (not against it).

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