Kale Salad With Roasted Mushrooms, Pears, Torn Croutons and Blue Cheese

Step 1

1 Position a rack in the middle of the oven and preheat to 400 degrees

Step 2

2 Using a pastry or basting brush, very lightly brush the bread with some of the olive oil and lay the slices on one side of a large, rimmed baking sheet

Step 3

3 On the other side of the baking sheet, toss together 2 tablespoons of olive oil with the mushrooms and onions, if using

Step 4

4 Spread the vegetables in an even layer and season with 1/4 teaspoon of salt and a few grinds of black pepper

Step 5

5 Roast for 20 to 25 minutes, or until the bread is toasted and the vegetables are soft and beginning to caramelize

Step 6

6 Meanwhile, in a large serving bowl, combine the chopped kale and a pinch of salt

Step 7

7 Using your hands, massage the kale for a few minutes or until it’s slightly wilted

Step 8

8 In a jar with a tightfitting lid, shake together the cider, mustard, vinegar and remaining oil

Step 9

9 Taste, and season with a pinch of salt and a few grinds of black pepper, if desired

Step 10

10 When the vegetables and bread are done, remove them from the oven and set aside until the bread is cool enough to handle

Step 11

11 Using your hands, tear each piece into rough croutons and add them to the kale along with the mushrooms, onions, and pear or apple

Step 12

12 Drizzle most of the dressing over everything and toss to coat

Step 13

13 Sprinkle the blue cheese over the top, and serve family-style, with additional dressing on the side