Dishing Up the Dirt

chanterelle mushroom and kale salad with lime-tahinie sauce

Have I mentioned how much I love the fall?


Aside from needing to warm my hands up with the heat on full blast in our truck multiple times a day, I still love being at the farm on a crisp and cool autumn morning.


Besides, some of my favorite produce is finally making its seasonal debut.


Sugar pumpkins anyone?


How about more sweet potatoes?

I could go on forever about how much I adore fall produce. However, one of the highlights of the season has been something we don’t actually grow on our own farm. One of our good friends goes mushroom hunting during the early fall. He has given us pounds of locally harvested chanterelle mushrooms in exchange for some of our produce. We love mushrooms so naturally this kind of trading works really well for us!


This easy dinner combines some of my favorite autumn flavors all into one bowl. We just harvested a bunch of delicata squash at the farm and the sweetness of the squash goes really well with the mushrooms, kale, and lime-tahini sauce. If lime-tahini isn’t your thing you can drizzle a little tamari or soy sauce over the salad instead. Either way it’s delicious. Grab a fork and dig in!

Chanterelle Mushroom and Kale Salad with Lime-Tahini Sauce

Prep Time: 10 mis.    Cook Time: 30 mins.    Serves: 2

  • 1/2 lb chanterelle mushrooms (or mushrooms of choice) finely chopped
  • 1 bunch of kale, touch stems removed and finely chopped
  • 1 yellow onion, diced
  • 3 cloves of garlic, minced
  • 1/2 cup quinoa
  • 1 small delecata squash, seeds removed and sliced into 1/2 inch rounds or half moons (you can leave the skin on it's edible and delicious!)
  • grapeseed oil for cooking (or any oil you prefer)
  • Fresh parsley for garnish
For the Lime-Tahini Sauce
  • 1/4 cup tahini paste
  • 1 TBS low sodium tamari
  • 2 TBS lime juice
  • 1 clove of garlic, minced
  • 1 tsp honey or pure maple syrup
  • dash of crushed red pepper flakes
  • 1/4 cup water


  1. Combine all the ingredients for the tahini sauce together in a blender or food processor. Taste test and add anything. Set aside.
  2. Preheat the oven to 400 degrees. Combine the sliced delicata squash with a little bit of grapeseed oil, salt and pepper. Place on a prepared baking sheet and roast in the oven until fork tender (about 12-15 minutes) toss squash halfway through cooking time.
  3. Cook quinoa
  4. In a large skilled over medium heat add a little grapeseed oil. Add onions and sauté for about 5 minutes. Add mushrooms and garlic. Cook for about 8 more minutes stirring often. Add kale and cook until kale is bright green and slightly wilted, about 3 more minutes. Add cooked quinoa and delicata squash to the pan. Stir well to combine. Remove from heat. Drizzle with tahini sauce and garnish with fresh parsley.


Use this recipe as a guide. Adjust measurements and ingredients as necessary.

Leave a Reply

21 thoughts on “chanterelle mushroom and kale salad with lime-tahinie sauce

  1. Your kale is beautiful. So much more beautiful than any that I have bought.

    1. Andrea says:

      Thank you!

  2. Love your website, stories and recipes! this salad recipe sound delicious.

    1. Andrea says:

      Thank you so much for following along!

  3. Simply Life says:

    that first picture of this meal looks straight from a magazine!

    1. Andrea says:

      Thank you!

  4. Sugar pie pumpkins is my favorite nickname for my hubby 😉

    What a great trade! We used to trade for honey on our little farm. It’s the little things in life that make you feel so good, huh?

    1. Andrea says:

      Haha! I call Taylor Pumpkin! It’s good to know I’m not alone in the pumpkin nicknames!

  5. Julia says:

    I love the things you do to plants. I want to eat the things you do to plants. That’s all. 🙂

    1. Andrea says:

      Why thank you 🙂

  6. This looks totally scrumptious!

    1. Andrea says:


  7. Greetings from across the pond! I love that as we are heading into spring and putting in our tomatoes and pumpkins, you guys are pulling yours out. A great reminder of the changing seasons.

    This is a lovely recipe. I have only had chanterelles once, and they cost a small fortune. I don’t think they grow here so were imported from France. A gorgeous morsel though – even better, I imagine, when freshly plucked from the earth.

    1. Andrea says:

      thank you so much for the lovely comment. I am a new fan of your blog!

  8. iPinRecipes says:


    We love your recipes, they are so yummy. Would be delighted if you could share your recipes with us at a community for food bloggers and food lovers. With your recipes will be published immediately without any editorial review. No need to edit, crop your recipe images, with you can directly pin your recipes from your blog. So why to wait, join our community and start pinning recipes.

    Happy Pinning!!!

    iPinRecipes Team

  9. Dang, Andrea! This looks fantastic! By the way those sweet potatoes are massive. I’m super jealous you got to play in the dirt. 😉 Cheers!

    1. Andrea says:

      Thank you! We love our sweet potatoes.

  10. Meaghan says:

    Looks great! Im always a sucker for lemon with my tahini, but lime sounds like a perfect pair with the squash! Cant wait to try!

  11. Carolyn says:

    Excellent. Although with the size of my veggies definitely enough for 4 people . I had with some chicken. I split 1/2 chanterelles and half maitake .Great way to start off fall of 2014. Looking forward to trying more fall recipes!

  12. carmen says:

    i want you to know that recipe is pure perfection (though i am sure you already had an idea). i have been cooking it for two years-ish now and it is one of my favorites. about to try it with tempeh instead of chanties and see what happens! ¯\_(ツ)_/¯

    1. Andrea says:

      This makes me so happy! thanks for the lovely comment. xo

Sign up

Fresh recipies delivered to your inbox!