Warm Kale Salad with Roasted Portobello Mushroom + Brie

There is nothing I enjoy more or find so refreshing than a salad, especially one made with kale, but what always hits the spot for me is a warm vegetable salad during chilly Fall days. I had some leftover Spanish white squash that was waiting to be sautéed alongside some fresh veggies. The bitterness from the kale and white squash were sweetened by soft red bell peppers and a touch of earthiness from the portobello mushrooms. The perfect combination to finish this satisfying and comforting lunch was a dash of good aged balsamic and silky smooth Brie cheese.

Warm Kale Salad with Roasted Portobello Mushroom + Brie

Ingredients 

1 small head – Fresh Kale {coarsely chopped}

1/2 medium – Red Bell Pepper {chopped}

1/2 – Spanish White Squash {chopped into 1/4″ cubes}

1/3 cup – Low Sodium Organic Vegetable Broth

Season to taste {I didn’t use salt for mine just Fresh Black pepper and a dash of Cayenne}

1 small – Portobello Mushroom {sliced into thick slices}

1 oz – Brie Cheese {thinly sliced}

1 teaspoon – Balsamic Vinegar

Recipe

Heat a skillet over medium-high heat, pour the stock and stir in the red bell pepper cooking until softened {about 5 minutes}. Add the squash, and cook for 3 minutes. Stir in the kale and season, cook until wilted. {about 5 minutes} In the meantime, heat a smaller skillet and lay each mushroom slice cooking about 2 minutes on each side. {Make sure the skillet is hot so the mushroom gets a good sear. Place a top the kale mixture, and finish with the brie slices and sprinkling of balsamic vinegar.