Roasted Mushroom Kate Salad


  • 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
  • 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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