Warm kale salad with onion, mushrooms, and egg

Warm kale salad with onion, mushrooms, and egg

Total Time
33 min
25 min
8 min
This delicious salad is chockfull of flavor, texture, and color and couldn't be easier to make. The dressing comes together in minutes and features apple cider vinegar, whole-grain mustard, olive oil, and fresh thyme. Sautéed red onions and cremini mushrooms are arranged over baby kale, then topped with the dressing and sliced hard-boiled eggs. When the hot veggies hit the kale, they wilt it slightly so it’s nice and tender. It's one of our favorite ways to serve kale, especially as a warm salad, but you can also use spinach, arugula, or romaine instead. Feel free to experiment with this versatile, fun recipe.


Apple cider vinegar

¼ cup(s)


3 Tbsp, warm

Whole-grain mustard

4 tsp

Olive oil

4 tsp

Fresh thyme

2 tsp, chopped

Kosher salt

¾ tsp

Black pepper

¼ tsp

Cooking spray

5 spray(s)

Red onion

1 cup(s), sliced

Cremini mushroom

2 cup(s), sliced, sliced

Kosher salt

½ tsp

Black pepper



8 cup(s), baby variety

Hard boiled egg

3 item(s), large, 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