Photo of Warm Kale Salad with Onion, Mushrooms & Egg by WW

Warm Kale Salad with Onion, Mushrooms & Egg

2 - 4
PersonalPoints™ per serving
Total Time
33 min
25 min
8 min
When the hot veggies hit the kale, they wilt it slightly so it’s nice and tender.


Apple cider vinegar

¼ cup(s)


3 tbsp(s), warm

Whole-grain mustard

4 tsp(s)

Olive oil

4 tsp(s)

Fresh thyme

2 tsp(s), chopped

Kosher salt

¾ tsp(s)

Black pepper

¼ tsp(s)

Cooking spray

5 spray(s)

Uncooked red onion(s)

1¼ cup(s), sliced, sliced

Cremini mushroom(s)

1¼ cup(s), sliced

Kosher salt

½ tsp(s)

Black pepper


Uncooked kale

8 cup(s), baby variety

Hard boiled egg(s)

3 large egg(s), sliced


  1. Whisk together vinegar, water, mustard, oil, thyme, 3/4 tsp salt and 1/4 tsp pepper; set aside.
  2. Coat a large nonstick sauté pan with cooking spray; heat over medium-high heat. Add onion, mushrooms, 1/2 tsp salt, and 1/8 tsp pepper; cook, stirring often, until slightly softened and beginning to brown, 5-7 minutes.
  3. Place kale in a serving bowl; top with sautéed vegetables. Toss with dressing; top with sliced egg.
  4. Serving size: 2 c salad with 2 Tbsp dressing