Baby Kale Salad With Marsala Mushrooms

At Whole Foods recently, I excitedly stumbled upon a beautiful container of Baby Kale Leaves by Earthbound Organics. I knew I had to do something with them. Couple this with my recent Chicken Marsala craving and voila, this recipe was created.

If you are not able to locate the baby kale leaves, you could try regular kale though the dressing and mushrooms seem to need a more delicate base and this is why I suggested baby spinach leaves as an alternative.

The mushrooms absorb much of the liquid so know that it may appear dry when you first toss in the mushrooms with the kale leaves but everything ends up being nicely coated.

Why Healthy

  • Kale packs a ton nutrition including vitamin K, lutein, vitamin C, beta-carotene, and it is even rich in calcium. Kale has a similar nutritional value like broccoli and contains sulforaphane, which is a chemical containing anti-cancer properties.
  • Mushrooms contain important nutrients, including selenium, potassium, riboflavin, niacin, vitamin D and more.



Baby Kale Salad

A unique salad using baby kale.

Yield: Serves 4

Prep Time: 10 mins

Cook Time: 12 mins


1 Tablespoon Olive Oil
8 Ounces Sliced Cremini Mushrooms
Salt & Pepper
2 Garlic Cloves, Minced
1 Heaping Tablespoon Orange Zest
3/4 Cup Marsala Wine
1 Tablespoon Rice Vinegar
Orange Juice
4 Cups Mixed Baby Kale or Baby Spinach Leaves
1 Cup Pine Nuts, Toasted


In a large skillet, heat the olive oil, then add the mushrooms and season with salt and pepper.
Cover and cook over moderately high heat for 5 minutes, stirring once.
Uncover and cook over medium-high heat, stirring once, until the mushrooms are browned all over, about 3 minutes.
Turn the heat down to medium and add the garlic, orange zest and thyme.
Cook while stirring for about 2 minutes or until fragrant.
Add the Marsala wine and cook until nearly evaporated, about a minute.
Add the rice vinegar and orange juice and cook, stirring, for 30 seconds. (Most of the liquid should be absorbed.)
Season with salt and pepper, cover and keep warm.
Toss kale with mushrooms and the cooking liquid (now dressing).
Sprinkle with pine nuts.


2 Responses to “Mushroom Farro Soup”

  1. Melisa — November 17, 2012 @ 8:17 am

    Louise, I love the color of your soup! The last couple of days have put me in Fall mood, and I am loonikg forward to the bounty of the season.I always roast my pumpkin and squash for soup, but never tried roasting the onions. What a great idea, and a time-saver, too.I am spoiled from eating in season, fresh, natural apples in Serbia, and the big, perfect, glistening orbs do not appeal to me at all. Give something crispy, crunchy, juicy, a bit green, a bit red, and I am happy. Braeburn and Honeycrisp are my favorites.Great photos, as usual!


  2. cooking food — January 3, 2014 @ 11:26 am

    This looks truly yummy! It’s just what I have been looking for. So I have decided to cook it myself at home.


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