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.
Reviews from our home cooks
This salad was SO TASTY, it was love at first bite. If you think you don't like kale, this salad will convince you otherwise after just one taste. This and the mushroom & sweet potato hoisin bowl are my two faves so far.
This is the most filling salad I have ever eaten. The mushrooms and tasty cucumbers together with the other vegetables is like a party in your mouth. This is another one of my favorites.
This was our first experience with black rice and we LOVED it! This salad was so healthy and yet gave our taste buds a treat! We hope you offer this again!
This was very interesting I loved all the flavors together and would have never imagined a dish like this. The kale and the rice were kind of hard to eat. Little black rice got everywhere. It was all delicious.
One of our favorite dishes! The black rice and differing flavors throughout hit the spot for us! We don't prefer mushrooms so replaced them in this dish with zuchhini and tomatoes.
So satisfying! The roasted sweet potatoes and mushrooms were amazing with the miso sauce! Absolutely delicious!
This was excellent and felt like a healthy dinner. It was interesting as it was something different for us. We never had black rice before.
Miso sauce portion needs to be mixed in with the rice after heating it in order to permeate the dish. Mixing into the sweet potatoes and mushrooms made it really really concentrated and left weird unflavored bites. Also draining all the cucumber pickling liquid is a really bad idea since there's otherwise no acidity in the dish and I ended up adding back a splash of white whine vinegar (what I had) to the salad because it needs brightness.
Pickled cucumber and dressing made this dish, so good, not a big kale fan but this worked well.
This was a surprising winner in the house. I did use another small sweet potatoe I had in the kitchen. Massage your kale well. This was delicious.
