Dishing Up the Dirt

Roasted Mushroom Kale Salad

This roasted mushroom kale salad is one heck of a salad. It’s tossed in a zesty ginger-sesame dressing and topped with shredded carrots, avocado and toasted sesame seeds. It’s the kind of salad that can stand on it’s own as a main course if you add some shredded chicken or grilled tofu. It’s packed with amazing flavors, textures and is healthy to boot. Also–roasted mushrooms are my new favorite way to cook mushrooms. They are so darn tender and tasty they can be eaten on their own with a sprinkle of sea salt. I’m thinking happy hour snacks later this week will be a version of these roasted mushrooms with a few cold beers (who needs popcorn?!)

This is the salad that keeps on giving. Leftovers taste great in the morning with a few fried eggs or you can top your avocado toast with the leftover salad for a quick lunch or light dinner. I love all the Asian flavors going on here and hope you all enjoy this hearty dish as much as we do.

Cheers from Tumbleweed Farm.

Roasted Mushroom Kale Salad

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
  • 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.


*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

Leave a Reply

4 thoughts on “Roasted Mushroom Kale Salad

  1. bianca says:

    Hi Andrea,
    Is there a way to print recipe with the photo? Also, how can one avoid ads that pop up and are
    printed along with recipe?
    Thank you

    1. Andrea says:

      Hi Bianca,
      Thanks for your comment. As of now there isn’t a way to print with the photo–the website is geared toward viewing online and the print option is a bonus but with the new format the photo isn’t part of that. As for the ads–that’s how the website makes money so unfortunately they’re present (even though I know they can be an eye sore!) I apologize for that and trust me–if I could do this without the ads I would in a heartbeat. For now though they’re sticking around. Thanks again for your continued support on DUTD. Happy cooking! xoxoxo

  2. Carlos Leo says:

    I just learned a new way to cook mushroom:) I love to roast vegetables, and this way make it easier to cook mushroom. Thank you

  3. Jeanette Meyer says:

    This sounds GREAT. Love how the carrots just add a perfect “color” touch to the dish.

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