Roasted Portobello and Baby Kale Salad

Roasted Portobello and Baby Kale Salad is the perfect summer salad! Summer is right around the corner, and it will be here before we know it. Thank goodness. We all made it through winter! Cheers! I’m so excited for Summer this year. I love the hot weather. The sunshine and the endless amount of time spent at the beach and pool, grilling, watermelon, and salads. I love summer, Memorial Day, the 4th of July, and Labor Day. Which is probably why I love living in Florida so much. It’s summer 365 days a year!

In anticipation for the warmth, I’ve been experimenting with salads and this one. I have to say, has hit the salad jackpot. My husband loves it as much as I do. This has quickly become my favorite salad! It is so good and easy to make I am sure you will love it too. And, the best part is that it is large enough to eat, that you won’t be hungry in an hour! It is healthy goodness, and it is packed full of vitamins. It is Paleo, Whole 30, Gluten-free, Low-Carb, and Low- fat and has amazing flavor.

Roasted Portobello Mushroom Caps and Fresh Baby Kale, is like a match meant for each other, with the added bonus of Roasted Onion and Pancetta. Then topped with some Sunflower Seeds and Dried Cranberries to add the perfect salty and sweet combination. With a final dash of the Balsamic Vinegarette to finish the already perfect flavor explosion off and taking it to a whole new level of perfection!

You can also add grilled chicken, grilled steak, grilled fish or shrimp if you wanted to add some protein. The Roasted Portobello and Baby Kale Salad would be the perfect addition to any gathering. Bring it to a party, luncheon, or BBQ. Just double the recipe and chop up the Roasted Portobello Caps when you take them out of the oven. This salad is so easy to make but looks like you spend hours. The Roasted Portobello and Baby Kale Salad will be the hit of any gathering, everyone will love and beg you to bring!

Roasted Portobello and Baby Kale Salad

What you need:

2 large Portobello Mushroom Caps
4 cups of Baby Kale
1 small onion
1 4oz package of Pancetta
¼ cup of sunflower seeds
½ cup of dried cranberries
1/4 of Extra Virgin Olive Oil
1/4 of Balsamic Vinegar
Salt and pepper to taste

**Makes 2 larger servings.

How to:

1. Wash and clean the Portobello Mushroom Cap. Remove stem from the Portobello Mushroom Cap, and pad them dry with a paper towel.
2. Cut the ends off the onion and remove the outer skin of the onion. Slice the Onion into 4 or 5 large circles cuts.
3. In a small bowl, mix together the Balsamic Vinegar and Extra Virgin Olive Oil. Add some salt and pepper to the mixture and mix to make a Balsamic Vinegarette.
4. Pour the half of the marinated over the Portobello Caps and the sliced Onion in Extra Virgin Olive Oil
   and Balsamic vinegar.
5. Covered the Portobello Caps and sliced Onion and place into the refrigerator to marinade for 30 minutes to 1 hour.
   Pre- heat the oven to 375 degrees.
6. Remove the Portobello Cap and the sliced Onion from the marinade, and place on a cookie sheet.
7. Roast the Portobello Caps and the sliced Onion for 20 to 30 minutes depending on the size of your Portobello Cap. (You want the Portobello and Onion to be soft).
8. When the Portobello Cap and the Onion slices are cooked, remove them from the oven and place them on a plate.
9. Wash and dried Baby Kale.
10. Chop the Pancetta.
11. In a frying pan on medium heat, sauté the chopped Pancetta. Once cooked, place cooked Pancetta on a paper towel to absorb the grease.
12. Place 1 Portobello Cap on each plate. Then top each Portobello Cap with 1 ½ to 2 cups of Baby Kale.
13. Separate 2 sliced Onion circles and place on top of the Baby Kale.
14. Then sprinkle some Pancetta over the Baby Kale.
15. Sprinkle some Sunflower seeds and Dried Cranberries on top of the Baby Kale.
16. Then dress with the reserved Balsamic Vinegarette about 2 tbsp.
17. Add salt and pepper to taste.

Serve and Enjoy!

Serving size 2.

Check Out More of Our Delicious Salad Recipes {Click on the Link below}

Asian Salad Recipe

Apple Kale Salad with Peanut Vinaigrette

Watermelon, Strawberry & Cucumber Salad

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