White Button Mushroom & Kale Salad with Yondu-Tahini Dressing

April 07, 2021

I’ve been daydreaming about Persian food ever since the last time I got to go to the Queens Night Market before the pandemic. While I haven’t been able to nail the tahdig at one of the stalls, I have dried tart barberries on hand for that day -- and this simple, flavorful salad. Bring the flavor by adding Yondu sauce to the mushrooms and the tahini dressing for an umami boost to this easy vegan mushroom salad. 


Ingredients:

Sauteed White Button Mushrooms: 

1 tablespoon olive oil

1 red onion, sliced

3 cloves garlic, minced

6 oz white button mushrooms, sliced

2 teaspoons Yondu sauce

Yondu-Tahini Dressing:

¼ cup tahini 

2 tablespoons lemon juice

1 garlic clove, minced

3 tablespoons olive oil

2 teaspoons honey

1 ½ teaspoons Yondu sauce

2 tablespoons cold water

¼ teaspoon black pepper


Salad:
6 cups winter kale mix, rinsed

Sauteed white button mushrooms (*recipe below)

Yondu-tahini dressing (*recipe below) 

¼ cup dried barberries (or cranberries if you can’t find barberries)


Directions:
Sauteed White Button Mushrooms:

  1. In a saucepan, add vegetable oil, red onion and garlic. Cook over medium-high heat until onions are softened, 4-5 minutes. 
  2. Add mushrooms and Yondu sauce. Stir and cook for 4-5 minutes. Set aside.

Yondu-Tahini Dressing: 

  1. In a liquid measuring cup, combine all the ingredients and whisk until it becomes a creamy dressing. 
  2. Add more Yondu sauce to taste. Set aside. 

Salad: 

  1. Arrange winter kale mix on a large plate. 
  2. Top with sauteed white button mushrooms.
  3. Drizzle the Yondu-tahini dressing on top of the salad.
  4. Sprinkle with dried barberries and serve. 

This recipe was created by Local Roots Recipe Contributor @theduskykitchen




Rather have a taste first?

Local Roots Experiences are fun, pop-up events where we bring the farm to you!

Ready?

Delicious, farm-fresh harvests are closer than you think.


Top