Grilled Mushroom Salad with Baby Kale, Bacon & Feta
This rustic dish combines the earthy flavours of the fall season with the zip and salty goodness of summer. Make this year round to satiate all of your sweet and savoury seasonal cravings.
Pairs best with: Heartland
Ingredients
Dressing:
- 3/4 cup Cold‑Pressed Virgin Canola Oil (175 mL)
- 1/4 cup red wine vinegar (60 mL)
- 1/4 cup reduced-sodium soy sauce (60 mL)
- 2 Tbsp grainy Dijon mustard (30 mL)
- 1 Tbsp Worcestershire sauce (15 mL)
- 1 Tbsp honey (15 mL)
- 2 garlic cloves, finely grated (2)
- 1 shallot, finely minced (1)
Salad:
- 1 package mixed mushrooms (500 g)
- 2 cups baby kale, torn (500 mL)
- 4 oz cooked thick-sliced bacon, cut into matchsticks (125 g)
- 2 oz crumbled feta cheese (60 g)
Directions
Dressing:
- Combine all ingredients, except canola, in a bowl and whisk to mix. Slowly pour in canola whisking constantly to incorporate.
Mushrooms:
- Preheat a gas grill over medium-high heat. Place a grill basket on the grill to pre-heat.
- Combine all mushrooms in a large bowl and toss with 1/2 of the dressing, stirring to mix; let marinate for 5 minutes. Using a slotted spoon, transfer mushrooms to the preheated grill basket and cook for about 5-8 minutes, stirring frequently, or until lightly browned.
- Remove mushrooms from heat and let cool to room temperature.
Alternative Cooking Method:
- Sauté mushrooms on medium heat in a non-stick pan with 1-2 Tbsp (15-30 mL) canola oil for 6-8 minutes. Add 3 Tbsp (45 mL) of dressing and sauté for 2 minutes longer.
- Remove mushrooms from heat and let cool to room temperature.
Salad:
- Combine kale, bacon, and mushrooms in a large bowl; drizzle with dressing and toss to combine. Divide salad equally among four plates and garnish each with feta cheese.
