Balsamic Kale Salad w/Herb Roasted Veggies

Sending positive vibes this Wednesday and wishing everyone over this hump day! Hope y’all have a lovely rest of the week.

Lunch today is a tangy Kale and Red cabbage salad, with herb roasted mushrooms, garlic roasted broccoli and blistered shishito peppers, all topped off with roasted sesame seeds. Indulgently delicious!


Serves 2

Roasted Mushrooms:
1 8 oz package crimini/baby bella mushrooms, wiped clean
1 tsp dried rosemary
1 tsp herbes de Provence
2 cloves garlic, finely chopped
1 tsp red chilli flakes
1 tbsp olive oil

Roasted Broccoli:
1/2 large head broccoli, broken into florets ~1 cup florets
2 cloves garlic, finely chopped
1 tsp red chilli flakes
1/2 tsp coarse kosher salt
1 tbsp olive oil

Blistered Shishito Peppers:
1 8oz bag shishito peppers
2 tbsp olive oil
1/2 tsp coarse kosher salt

Kale and Red Cabbage Salad:
1 cup chopped kale leaves (Strip kale leaves from thick stem and rough chop them)
1/2 cup red cabbage, thinly sliced
1 tbsp balsamic vinegar
1 tsp fresh lemon juice
2 tbsp extra virgin olive oil
1/2 tsp coarse kosher salt
1/2 tsp fresh ground black pepper


Preheat oven to 425 F.

Roasted Mushrooms:
In a mixing bowl, place the rosemary, garlic, red chilli flakes, herbes de Provence, olive oil and prepared mushrooms. Toss them all together making sure each mushroom is coated well inside and out with the herb oil mixture. Let sit for 5 minutes.

I don’t salt my mushrooms until after they are done roasting so they remain crispy. Otherwise they can become soggy and tough.


Roasted Broccoli:
In a large sheet pan, spread out the broccoli, sprinkle with measured salt and red chilli flakes. Add the chopped garlic and drizzle oil all over. Toss well together.

Now move the broccoli over to one half of the sheet pan; Add the prepared herbed mushrooms to the other half of the sheet pan. This is ready to go into the oven.


Roasting the Veggies on a Sheet Pan:
Roast the prepared broccoli and mushrooms in the oven at 425 F for 20 minutes.

Check at the 20 min mark and if necessary roast an additional 5 if you prefer a more charred crispy roast.


Set aside the roasted mushrooms and broccoli. Sprinkle the roasted mushrooms with a pinch more salt and mix.

Blistered Shishito Peppers:
Heat a saute pan over medium-high heat. Add the measured olive oil and spread out the shishito peppers into one even layer. Ensure each pepper is touching the saute pan, and they are not piled on top of each other. This ensures the peppers don’t just steam, but turn out crispy.

Let the peppers cook over medium-high heat for 5 minutes. Turn over each one and cook an additional 5 minutes on other sides. Leave an extra couple of minutes for some extra crisping if you prefer!  Sprinkle measured salt on top and toss gently.

The total cooking time should be about 12 minutes and you should have tender on the inside, crispy and blistered on the outside peppers.


Kale and Red Cabbage Salad:
For the dressing: In a small bowl, add balsamic vinegar, lemon juice, salt and pepper. Mix well. Now slowly drizzle the extra virgin olive oil to this mixture while mixing well. This will create an emulsified well blended salad dressing.

Place the kale and red cabbage in a large salad bowl and liberally drizzle the prepared salad dressing over and toss gently together.

Putting it all together:
I fill half a plate of the salad, half with roasted mushrooms, and top with roasted broccoli and shishito peppers. You can play around with plating and quantities however you’d like to eat!



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