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. 


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

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)

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. 


  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

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