Black Rice, Mushroom & Miso Kale Salad
with Pickled Cucumber, Sweet Potato & Sesame Dressing
- Sesame
- Soy
- Wheat
- Milk
Step aside, side salad—this hearty kale version is the stuff of dinner dreams. We toss the tender greens with miso black rice, roasted mushrooms and sweet potato, tangy pickled cucumbers, and a nutty sesame dressing. This healthy, hearty-yet-light-feeling dinner is one you’re going to want to make again and again.
Ingredients
8.5 ounce
Microwavable Black Rice
5 teaspoon
Rice Wine Vinegar
1.5 ounce
Sesame Dressing
(Contains: Sesame, Soy, Wheat)
4 ounce
Kale
1 unit
Sweet Potato
1 unit
Mini Cucumber
1 unit
Miso Sauce Concentrate
(Contains: Soy)
4 ounce
Button Mushrooms
Not included in your delivery
2 tablespoon (tbsp)
Butter
(Contains: Milk)
2 teaspoon (tsp)
Cooking Oil
1 teaspoon (tsp)
Sugar
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry all produce. • Trim and quarter mushrooms. Halve sweet potato lengthwise; slice crosswise into ¼-inch-thick half-moons. Toss veggies on a baking sheet with a large drizzle of oil; season generously with salt and pepper. • Roast on middle rack, flipping halfway through, until tender, 15-20 minutes.
• While veggies roast, trim and quarter cucumber lengthwise; slice crosswise into ¼-inch-thick pieces. • In a small bowl, combine vinegar, 1 TBSP water, ½ tsp sugar, and a pinch of salt. (For 4 servings, use 1 tsp sugar and 2 TBSP water.) Stir in cucumber. Set aside to pickle.
• Gently massage rice in package to break up grains. Partially open package; season with salt and add 1 TBSP butter (for 4 servings, add 1 TBSP butter per package). Microwave for 90 seconds. Fluff with a fork. TIP: For easier fluffing, transfer rice to a bowl first. • Place 1 TBSP butter (2 TBSP for 4) in a second small microwave-safe bowl. Microwave until melted, 30 seconds. Stir in miso sauce concentrate and ¼ tsp sugar (½ tsp for 4).
• Once roasted veggies are done, carefully transfer to a large bowl. Drizzle with miso butter and toss to coat. Season with salt and pepper to taste.
• Remove and discard any large stems from kale. • Place kale in a second large bowl and drizzle with sesame dressing. Season lightly with salt. Massage kale until leaves soften.
• Add rice, half the roasted veggies, and half the pickled cucumber (draining first) to bowl with kale; divide between shallow bowls or plates. Top with remaining roasted veggies and remaining pickled cucumber to taste. Serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the unique blend of flavors, with the miso butter and sesame dressing adding delicious depth 🍲.
- Ease of prep: Quick and simple to make, though some found the prep time underestimated.
- Suggestions: Consider adding protein like chicken or tofu for a heartier meal; toast some nuts for extra crunch.
- Portions: Some found it light for dinner; others got multiple servings from the generous amount of kale and rice.
- Texture: Massaging the kale well softened it nicely; a few preferred to lightly sauté it for easier eating.
