Roasted Mushroom Kale Salad

Roasted Mushroom Kale Salad

by Dishing Up the Dirt

Prep Time: 20 minutes  |  Cook Time: 30 minutes  |  Serves: 4

Ginger-Sesame Dressing

• 1/2 cup extra virgin olive oil
• 1/4 cup unseasoned rice vinegar
• 2 tablespoons low-sodium soy sauce (can sub with coconut aminos if need be)
• 2 cloves of garlic, minced
• 2 tablespoons minced fresh ginger
• 2 tablespoons honey
• 1 teaspoon toasted sesame oil

Salad

• 1 1/2 pounds cremini (Baby Bella) mushrooms, cut in half
• 3 tablespoons olive oil
• salt and pepper
• 1 large bunch of kale, tough stems removed and torn into bite size pieces (about 6 cups)
• 2 carrots, shredded
• 1 small avocado, diced
• 2 tablespoons toasted sesame seeds

1. Prepare the dressing by whisking all the ingredients together until smooth and creamy. This works great with an immersion blender for the smoothest consistency. However, a jar with a secure lid is great–just shake away! Taste for seasonings and set the dressing aside.
2. Preheat the oven to 425F. Toss the mushrooms with the olive oil, salt and pepper. Place on a rimmed baking sheet and roast in the oven until golden brown and tender, about 30-40 minutes. Toss the mushrooms halfway through cooking.
3. Add the kale to a large serving bowl. Drizzle with half of the dressing and use your hands to massage the dressing into the leaves until they turn bright green and become tender. Add the warm mushrooms to the salad along with the carrots, avocado and toasted sesame seeds. Taste test and if need be add additional dressing. Serve the salad at room temperature.

Notes

• Save extra dressing in an airtight container in the fridge for 5 days
• Use this recipe as a guide
• Adjust measurements and ingredients as necessary
• Cooking times will vary from kitchen to kitchen
• Vegan: swap maple syrup for honey

Let us know if you make this recipe! Tag your photos with #freshharvestga on Instagram

Thanks to Dishing Up the Dirt for this amazing recipe. Check out her cookbook here.