Warm Balsamic Kale, Mushroom, and Pepper Salad with Toasted Pine Nuts
This salad that I found on Pinch of Yum is the perfect Autumn salad. Healthy, warm, comforting, and delicious. I sautéed some onion, mushrooms, and bell peppers until tender then added garlic, kale, and balsamic vinegar. I topped the whole thing off with shaved Parmesan. This salad was not only beautiful it was tasty too. I can pretty much get my kids to eat ANY vegetable if it’s smothered in balsamic vinegar and this salad was no exception. My daughter ate hers with no urging but my son was a little more reluctant until we put more vinegar on top. My husband and I both really loved it and thought it paired nicely with the Roasted Brussel Sprouts with Pancetta and Balsamic Vinegar.
How to Make Warm Balsamic Kale, Mushroom, and Pepper Salad with Toasted Pine Nuts
Heat the olive oil in a large sauté pan over medium heat. Add the crushed red pepper flakes, onion, bell peppers, and mushrooms then cook, stirring occasionally, for 6-7 minutes, until tender. Add the minced garlic, kale, and balsamic vinegar. Toss until coated and the kale has wilted, about 2-3 minutes. Season with sea salt and freshly cracked pepper, to taste. Serve immediately topped with toasted pine nuts, shaved Parmesan, and additional balsamic vinegar if desired.
Ingredients
- 1 tbsp olive oil
- Dash of crushed red pepper flakes
- ½ sweet yellow onion diced
- 1 baby red bell pepper diced
- 1 baby yellow bell pepper diced
- 1 cup of mushrooms sliced
- 2 cloves of garlic minced
- 3 cups of kale stems removed and chopped
- 1-2 tbsp balsamic vinegar more if desired
- Sea salt and freshly cracked pepper to taste
- 1 tbsp toasted pine nuts
- Shaved Parmesan to taste
Instructions
- Heat the olive oil in a large sauté pan over medium heat. Add the crushed red pepper flakes, onion, bell peppers, and mushrooms then cook, stirring occasionally, for 6-7 minutes, until tender. Add the minced garlic, kale, and balsamic vinegar. Toss until coated and the kale has wilted, about 2-3 minutes. Season with sea salt and freshly cracked pepper, to taste. Serve immediately topped with toasted pine nuts, shaved Parmesan, and additional balsamic vinegar if desired.
Perfect garden salad, thanks for this recipe!
What a pretty salad Pam! Love the color and texture here. I’ll try anything with mushrooms in it. YUM!
Looks delicious, how colorful (and what a GREAT photo).
I am drooling!This salad is calling my name!
Kisses!
I’m still nervous about kale.
This salad looks wonderful.
I love seeing salad recipes in the fall – so super glad to have stumbled by your blog and seen this!
pam I just wanted to say “thank you” for your comments at my blog. you always make me feel like a rockstar.
thank you darling!!
You always make me hungry 🙂 And I STILL have not tried kale. I’m so used to buying the same old stuff I always forget to grab some and try it. I’m writing myself a note. I’m getting kale the next time I go to the store!
Colorful veggies are always good for our fussy eaters. This does look like a perfect autumn salad!
Great way to give kale some complexity.
Also on a bit of a salad kick around here lately. Kale is quite new to me. Looks like something I would love to try.
Salads like this with lots of mix-ins are my favorite!!
Such a colourful and delicious salad!
This sounds wonderful.
I came across your recipe when I googled kale recipe. My husband who is not big fan of kale and other ‘bitter greens’ liked it !!! Thank you for the recipe.
This kale salad was soooo good. I don’t know what I liked about the most, maybe the balsamic vinegar. It took me some time to chop the veggies but it was well worth it. Thanks for sharing.
So glad you liked it!
-Pam
What a great recipe! I made it exactly as written & it’s delicious. All of the different flavors go together so nicely – the salty cheese, crunchy toasted pine nuts, warm veggies & slight tartness of the vinegar. It’s a keeper here at our house. Thanks so much.
Kathy,
Thanks for letting me know! I’m so glad you liked it.
-Pam