This warm, filling salad is the perfect accompaniment to cold winter nights. Hearty, green, and nourishing, it’s a great boost to your immune system and gut health. This would be perfect served alongside a seared steak, in conjunction with soft-boiled eggs, or, as a vegetarian alternative, tossed with creamy white beans.
2 lbs. seasonal mushrooms, larger pieces are desirable, but roughly chopped
2 garlic cloves, minced
2 Tbsp. olive oil, divided
1 c. wildbrine Roasted Garlic Kraut, drained, reserve liquid
1 lb. mixed kales (lacinato, curly, etc.) roughly chopped
2 Tbsp. wildbrine Roasted Garlic Kraut Liquid
8 oz. goat cheese, crumbled
Olive oil, salt and pepper, for cooking and finishing
In a sauté pan, large enough to hold all the mushrooms, add 1 tsp olive oil and minced garlic cloves. Toast over low heat. Once garlic turns golden, add mushrooms and season with salt and pepper. Cook over low heat at first until the mushrooms start to drop water. Once there is some liquid in the pan, increase heat and sauté until dry and mushrooms are toasted/browned as well. Remove from heat and set aside to cool.
In a Mason jar, combine wildbrine Roasted Garlic Kraut brine, remaining olive oil, salt and pepper. Tighten lid and shake until well mixed. Can also use a small bowl and whisk.
In a large mixing bowl add your kales, wildbrine Roasted Garlic Kraut, and mushrooms. Top with your kraut vinaigrette, season with salt and pepper, and gently toss to combine. Place your mixed salad onto four serving plates and top with crumbled goat cheese. Serve immediately.
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