Steakhouse Mushroom Kale Salad
with Kale, Bell Pepper, Tomato & Horseradish Dressing
- Soy
- Wheat
- Milk
- Eggs
Talk about Meatless Monday! (Or Tuesday, Wednesday, Thursday... you get the picture.) This hearty mushroom and kale salad gives us steakhouse vibes in a delicious, vegetable-forward way. Button mushrooms are marinated and cooked with soy sauce, vinegar, and our Bold & Savory Steak Spice for maximum flavor. Quick-pickled shallots add tangy-sweet pops throughout while creamy horseradish dressing provides a punchy, steakhouse-worthy finishing touch.
Ingredients
1 unit
Green Bell Pepper
5 teaspoon
Balsamic Vinegar
4 ounce
Kale
2 tablespoon
Soy Sauce
(Contains: Soy, Wheat)
2 tablespoon
Yogurt
(Contains: Milk)
2 ounce
Creamy Horseradish Sauce
(Contains: Eggs)
2 tablespoon
Mayonnaise
(Contains: Eggs)
1 tablespoon
Bold & Savory Steak Spice
1 unit
Tomato
1 teaspoon
Garlic Powder
1 unit
Shallot
8 ounce
Button Mushrooms
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• Wash and dry produce. • Remove and discard any large stems from kale; roughly chop into bite-size pieces. Trim and quarter mushrooms. Halve, peel, and thinly slice shallot. Halve, core, and thinly slice bell pepper into strips. Dice tomato into ½-inch pieces. • Place kale in a large bowl. Add a drizzle of oil and lightly season with salt. Using your hands, massage kale until leaves are tender, 30-60 seconds. TIP: Don’t skip this step—massaging helps the kale leaves wilt slightly, lending a tender (never fibrous!) texture.
• Using a rolling pin or heavy-bottomed pan, crush peppercorns inside Steak Spice packet. • In a medium bowl, combine mushrooms, garlic powder, half the Steak Spice, half the soy sauce, half the vinegar, 1 TBSP olive oil, and ¼ tsp salt. (For 4 servings, use all the Steak Spice, all the soy sauce, 2 TBSP olive oil, and ½ tsp salt.) Set aside to marinate until step 4. • In a small microwave-safe bowl, combine shallot, remaining vinegar, ½ tsp sugar (1 tsp for 4), and a pinch of salt. Cover with plastic wrap and microwave for 25 seconds. Drain liquid; transfer shallot to a plate. Wipe out bowl.
• Meanwhile, heat a drizzle of oil in a large pan over medium-high heat. Add bell pepper and cook, stirring occasionally, until softened and lightly browned, 5-7 minutes. Season with salt and pepper. • Turn off heat; transfer to a plate. Wipe out pan.
• Heat a large drizzle of oil in same pan over medium-high heat. Add mushrooms and marinade; cook, stirring occasionally, until browned, 5-7 minutes. TIP: If mushrooms start to brown too quickly, reduce heat to medium and cook for 6-8 minutes. • Stir in ¼ cup water. Cook until liquid has evaporated and mushrooms are soft, 1-2 minutes. • Turn off heat; stir in 1 TBSP butter (2 TBSP for 4 servings) until melted.
• In bowl used for shallot, whisk together horseradish sauce, yogurt, and mayonnaise. Season with salt and pepper. TIP: If dressing seems too thick, stir in a splash of water. • Add tomato and half the mushrooms to bowl with kale. Toss salad with as much dressing as you like (save any remaining for serving if desired) until evenly coated.
• Divide salad between bowls. Top with bell pepper, pickled shallot, and remaining mushrooms. Serve with any remaining dressing on the side.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the bold, steakhouse-inspired flavors, especially the marinated mushrooms and horseradish dressing 🍄.
- Ease of prep: Some found it labor-intensive for a salad, with multiple steps and dishes; others felt the effort was worthwhile.
- Suggestions: Consider adding a protein like steak or chicken; try cooking the kale for easier eating.
- Portions: Several wished for a larger serving size or more mushrooms to make it more filling as a main dish.
- Texture: Massage the kale well for tenderness; some suggested adding crunchy elements like croutons or nuts.
Reviews from our home cooks
I LOVE this salad. I even made the recipe slightly wrong, but it was still absolutely delicious. One person in my family would rather go hungry than eat kale most days, but even they were delighted with this. The horseradish yogurt dressing has got to be my new favorite thing.
This salad is amazing - and the dressing really makes is and goes so well with the kale, mushrooms and steak! This is a really wonderful combination.
Yum! My mother thought there was steak in the salad, even though it was totally veg. It was delicious - the mushrooms were heavenly - do I actually like kale? Say it ain't so!
The zingy dressing is a perfect balance to the kale and the mushrooms kept everyone coming back for more! A hearty vegetarian main dish suprise.
This is my favorite recipe so far. The marinated mushrooms had great flavor, the portions were great, and I appreciated the option to add steak as a protein. Delicious!
I don't ordinarily enjoy kale or horseradish but together in this they were the perfect combination. This salad was fresh, delicious, filling, and packed with flavor.
I don't like kale and I don't like mushrooms. I ordered this dish because the photo looked fantastic. And you know what? It tasted great too. I have to almost mince the mushrooms to get them down my throat and the tip you gave on massaging the kale did the trick too. It was nice and soft and I'm surprised and very pleased with this dish.
This was absolutely wonderful! I've always been hesitant of kale salads because of how tough it is, but the massaging technique made me a kale fan! This had unique flavors that I'm excited to try again.
Liked the dressing, mushrooms, and wilted kale. Green beans seemed unnecessary and texture/flavor didn't go with the rest of the salad
This was way better than expected as it doesn't sound terribly interesting but the flavor of the mushrooms was excellent as well as the dressing!
