Steakhouse Mushroom Kale Salad
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Steakhouse Mushroom Kale Salad

Steakhouse Mushroom Kale Salad

with Kale, Bell Pepper, Tomato & Horseradish Dressing

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.

Carb Smart
Calorie Smart

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Prep Time15 minutes


serving amount

4 ounce


8 ounce

Button Mushrooms

1 unit


1 unit

Green Bell Pepper

1 unit

Roma Tomato

1 tablespoon

Bold & Savory Steak Spice

1 teaspoon

Garlic Powder

2 tablespoon

Soy Sauce

(Contains Soy, Wheat)

5 teaspoon

Balsamic Vinegar

2 ounce

Creamy Horseradish Sauce

(Contains Eggs)

2 tablespoon


(Contains Milk)

2 tablespoon


(Contains Eggs)

Not included in your delivery

½ teaspoon


4 teaspoon

Cooking Oil

1 tablespoon

Olive Oil

1 tablespoon


(Contains Milk)




Nutrition Values

/ per serving
Calories550 kcal
Fat44 g
Saturated Fat10 g
Carbohydrate30 g
Sugar15 g
Dietary Fiber6 g
Protein9 g
Cholesterol50 mg
Sodium970 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Bowl
Medium Bowl
Small Bowl
Plastic Wrap
Large Pan


Prep & Massage Kale

• 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.

Marinate & Pickle

• 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.

Cook Bell Pepper

• 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.

Cook Mushrooms

• 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.

Make Dressing & Salad

• 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.