Preparation Steps

• Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the cubed potatoes and cook, stirring often, until browned, about 5 minutes. Add the kale and mushrooms and continue cooking until the potatoes are tender and kale is wilted, about 5-6 more minutes.
• While the potatoes are cooking, in a small saucepan over medium heat, bring balsamic vinegar to a gentle boil and reduce until slightly thickened, about 1 minute. Whisk in raspberry preserves, 2 tablespoons olive oil, and Dijon mustard until smooth.
• Divide the mushroom, kale, and potato mixture evenly onto salad plates. Top each with sliced red onion, crumbled Gorgonzola cheese, and chopped pistachios.
• Drizzle the raspberry balsamic dressing evenly over each salad serving.