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Roasted Mushroom Cottage Cheese and Kale Salad

A wholesome and delicious salad with roasted mushrooms, creamy cottage cheese, and fresh kale, perfect for a healthy lunch or light dinner.
Course Lunch
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Author FastPrep Recipes

Ingredients

  • 2 cup Baby Bella or cremini mushrooms, sliced
  • 2 tbsp Olive oil, divided
  • 1 tsp Salt
  • 1 tsp Black pepper
  • 1 Bunch of kale, chopped about 4 cups
  • 1 cup Cottage cheese
  • 1 Lemon, juiced
  • 1 Clove garlic, minced
  • 2 tbsp Grated Parmesan cheese
  • Optional : chopped nuts, seeds, or cranberries

Instructions

  • Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  • Prepare the mushrooms: Toss the sliced mushrooms with 1 tbsp olive oil, salt, and pepper. Spread them evenly on the baking sheet. Roast for 15-20 minutes, or until they’re golden brown and tender.
  • Massage the kale: Place the chopped kale in a large mixing bowl. Drizzle with the remaining 1 tbsp of olive oil and lemon juice. Massage the kale with your hands until it softens (about 2-3 minutes).
  • Assemble the salad: Add the roasted mushrooms, cottage cheese, and minced garlic to the bowl with the kale. Toss everything together until evenly combined.
  • Garnish and serve: Sprinkle with Parmesan cheese and any optional toppings you like. Serve immediately and enjoy!

Notes

  • For a vegan version, substitute cottage cheese with plant-based cheese.
  • The salad can be made ahead and kept in the fridge for up to 24 hours, though it’s best enjoyed fresh.