Kale Salad with Sheet Pan Sausage and Mushrooms
This satisfying salad full of warm, roasted toppings is as hearty as they come. Herby polenta croutons provide some crispy contrast and cherry tomatoes offer po
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Cooking tools:
- Pastry brush
- Baking sheet
- Parchment paper
- Oven
- Freezer
- Chef's knife
- Cutting board
- Whisk
- Mixing bowl
- Serving bowl
- Measuring spoon
- Spatula
- Paper towel
- Plate
- Serving platter
Ingredients
- 1 Tbsp Vinegar, balsamic
- 1 tsp Lemon juice
- 1 tsp Mustard, Dijon
- 1 tsp Honey
- 3 Tbsp Oil, olive
- 1 cup Tomatoes, cherry or grape, halved
- 5 oz Baby kale
- 2 oz Cheese, parmesan, shredded
- 1 lb Sausage, raw Italian or chicken sausage links, sliced
- 1 lb Mushrooms, any button, halved or quartered if large
- 1/2 tsp Thyme leaves, fresh
- 1 Tbsp Oil, cooking
- 1/2 tsp Basil, dried
- 1/4 tsp Garlic powder
- 1/4 tsp Red pepper flakes (opt)
- 1 tube Polenta, prepared (18 oz / 510 g), cut into 1/2" / 1.3 cm cubes
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