Roasted Mushroom Kate Salad

– 2 tbsp olive oil – 12 oz cremini mushrooms quartered – 1 onion halved and sliced – 1 tsp salt – ½ tsp pepper – 3 garlic cloves whole – 3 thyme sprig – 1 bunch kale stems removed and chopped – ¼ cup Parmesan grated (optional)

INGREDIENTS

Lemon Dijon Vinaigrette: 2 tbsp lemon juice freshly squeezed 1 tbsp Dijon mustard 1 tbsp honey ¼ cup olive oil ½ tsp salt ¼ tsp fresh cracked pepper

INGREDIENTS

Prepare a zesty lemon Dijon vinaigrette by whisking ingredients together in a small bowl. Let it sit while you move on to the next steps. 

Combine quartered mushrooms, sliced onion, olive oil, salt, pepper, garlic cloves, and thyme sprigs in a large bowl. Mix well. 

Set your air fryer to Roast at 375°F for 12 minutes. Once preheated, add the mushroom and onion mixture to the basket. 

Remember to shake the basket periodically for even cooking. Remove thyme stems when mushrooms are done, leaving garlic cloves as desired. 

Place fresh kale in a serving bowl and top with the roasted mushrooms and onions. Drizzle the prepared vinaigrette over the salad. 

Serve your delicious kale salad immediately, enjoying the blend of flavors and textures. It's a perfect balance of hearty and tangy goodness.