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.
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.
Warm Balsamic Kale, Mushroom, and Pepper Salad with Toasted Pine Nuts
- 1 tbsp olive oil
- Dash of crushed red pepper flakes
- 1/2 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