Dig into this delicious Kale Salad with Mushrooms. It features vibrant kale, crunchy apples, radishes, and a ginger dressing, all topped with mouthwatering sautéed mushrooms and toasted sesame seeds.
Perfect for a light lunch, healthy dinner, or impressive side dish.
Kale. What can I say? It’s just perfect. It’s healthy, inexpensive, and keeps well in the fridge.
In most regions, it’s in season from late fall through early spring, leaving plenty of time to try new ways to include it in your diet, like in this simple kale mushroom salad!
The tender, wilted kale paired with umami-rich, caramelized mushrooms is fantastic!
I paired it all with a zesty ginger dressing and toasted sesame seeds for a hint of Asian flavor, and seriously, this might be one of the most satisfying salads I’ve ever created.
Radishes and apples add the perfect touch of flavor and crunch, making this recipe a must-try! Enjoy!
Why You’ll Love This Recipe
Here are the top three reasons why this mushroom kale recipe is not just another kale salad:
- Nutrient-packed. Kale is a powerhouse of vitamins, minerals, and antioxidants. Paired with mushrooms, apples, radishes, and a zesty ginger dressing, there’s no shortage of flavor and nutrients.
- Delicious flavors and textures. The kale, earthy mushrooms, crunchy sesame seeds, and tangy ginger dressing create a harmonious blend of flavors and textures, while crisp apples and radishes add complementary sweetness and crunch.
- Quick and easy. With simple ingredients and straightforward steps, you can whip up this salad in no time for a wholesome lunch, dinner, or a side dish.
Ingredient Notes
Here’s everything you’ll need to get started on this kale and mushroom recipe:
- Sesame seeds – They add a subtle crunch and nutty flavor. If you don’t have sesame seeds, try pepitas or sunflower seeds.
Olive oil – To sauté the mushrooms. - Brown mushrooms – They’re low in calories and fat and a great source of B vitamins. I prefer brown mushrooms, but button mushrooms, portobello mushrooms, or shiitake mushrooms also work.
- Garlic powder – Enhances the flavor of the mushrooms.
- Salt and pepper – To taste.
- Kale – The hearty and nutritious star of the salad. For the freshest flavor, look for kale with firm, vibrant green leaves without any yellowing or wilted edges.
- Apples – Opt for a sour variety like Granny Smith or Honeycrisp, as the crisp, sweet-tart flavor contrasts beautifully with the earthy mushrooms and hearty kale.
- Radishes – If you don’t like radishes, you can omit them – but they do make a difference!
- Lemon juice – Helps balance the richness of the mushrooms and the sweetness of the apples.
- Ginger dressing – This zesty dressing consists of grated fresh ginger, olive oil, red wine vinegar, and a pinch of salt. You can use store-bought ginger dressing, but homemade is always best (and it’s super simple to make!).
How to Make Kale Salad with Sauteed Mushrooms
Follow these simple steps to make a delicious kale mushroom salad:
- Toast the sesame seeds: Heat a pan over medium heat. Add the sesame seeds and toast until they become fragrant and turn golden, stirring constantly. Once toasted, transfer them to a plate and set aside.
- Sauté the mushrooms: Heat the olive oil in a large skillet over medium-high heat. Add the mushrooms, garlic powder, salt, and black pepper, and cook, stirring occasionally, until the mushrooms shrink in volume, turn brown, and the liquid has evaporated.
- Prepare the apples: Pour the lemon juice over the chopped apples and toss gently to ensure each piece is coated with lemon juice.
- Massage the kale: Place the chopped kale leaves in a large salad bowl and massage it with your hands until it’s dark green and slightly wilted.
- Combine the salad ingredients: Add the apples and radishes to the bowl and mix gently to combine.
- Make the ginger dressing: In a small bowl, mix grated fresh ginger, olive oil, red wine vinegar, and a pinch of salt until fully combined.
- Assemble the salad: Pour the dressing over the kale mixture and toss to combine.
- Serve: Place the kale salad in serving bowls, top with the sautéed mushrooms and toasted sesame seeds –and bon appétit!
Recipe Tips
For the best kale salad results, remember these helpful tips and tricks:
- Remove, but don’t toss the kale stems. Kale stems can be tough and fibrous, so removing them before chopping and massaging the leaves is best –but don’t toss them! You can juice them or add them to homemade vegetable stock.
- Sauté the mushrooms properly. Ensure your pan is hot before adding the mushrooms, and spread them out in a single layer so they brown evenly and develop a rich, savory flavor. Avoid overcrowding the pan to prevent steaming.
- Adjust seasonings to taste. Taste the massaged kale salad before serving. Adjust the salt, pepper, and dressing to suit your palate.
Variations
Here are some creative variations and additions to try:
- Add protein – Add grilled chicken, tofu, chickpeas, or shrimp. These proteins make the salad more filling and add a different flavor and texture.
- Add other vegetables – Toss in additional vegetables, such as bell peppers, cucumbers, shredded carrots, or cherry tomatoes.
- Mix and match the fruit – Instead of apples, try pears, pomegranate seeds, dried cranberries, or orange segments.
- Add cheese – Like crumbled feta, goat cheese, or Parmesan. These cheeses add a creamy, salty element that pairs perfectly with the kale and mushrooms.
- Add nuts – For an extra crunch and a boost of healthy fats, sprinkle in some toasted almonds, walnuts, or pecans.
- Add a spicy kick – Add a pinch of red pepper flakes or cayenne pepper to the ginger dressing.
Serving Suggestions
This kale salad is substantial enough to serve as a satisfying meal alongside some crusty bread. As a side dish, it pairs wonderfully with main courses such as grilled chicken, roasted salmon, or a hearty vegetable lasagna.
Storing
This salad is best enjoyed fresh while the kale and apples are crisp and crunchy. If you need to store it, keep the dressing separate and add it just before serving to prevent the kale from becoming soggy.
Frequently Asked Questions
What can I substitute for kale in this recipe?
If you’re not a fan of kale, you can substitute it with other leafy greens like spinach, Swiss chard, or arugula. Each will offer a slightly different flavor and texture but will work well with the mushrooms and dressing.
Can I use a different type of vinegar in the dressing?
Yes, you can substitute red wine vinegar with apple cider vinegar, white wine vinegar, or rice vinegar. Each will add a slightly different flavor.
Can I make the ginger dressing ahead of time?
Yes, you can prepare the ginger dressing in advance and store it in an airtight container in the refrigerator for up to a week. The flavors will meld beautifully over time.
More Mushroom Recipes
If you love mushrooms, check out these healthy recipes:
- Savory Steel Cut Oats wth Mushrooms
- Cottage Cheese Mushroom Dip
- Instant Pot Mushroom Barley Soup
- Vegan Mushroom Goulash

Kale Salad with Warm Mushrooms and Ginger Dressing
This Kale Salad with Mushrooms is very easy to make. Kale is super healthy and tastes great paired with warm sauteed mushrooms, ginger dressing, and toasted sesame seeds.
Ingredients
- 6 Tbsp sesame seeds
For the Sauteed Mushrooms:
- 1 Tbsp olive oil
- 2 pounds brown mushrooms, chopped
- 1 tsp garlic powder
- salt and pepper to taste
For the Salad:
- 1 bunch kale (about 25 leaves), stems removed and leaves chopped (see Notes)
- 10 to 12 radishes, chopped
- 2 apples (sour variety such as Granny Smith), cored and chopped
- juice of 1/2 lemon
For the Ginger Dressing:
- 1-inch long piece of ginger, peeled and grated ( should yield about 1/2 Tbsp grated ginger)
- 3 Tbsp olive oil
- 2 Tbsp red wine vinegar
- 1/8 tsp salt
Instructions
- To toast sesame seeds, heat a pan over medium heat. Add the sesame seeds and toast them for about 2 to 3 minutes until they become fragrant and start to turn golden. Make sure to constantly stir them so that they don't burn. Once the sesame seeds are toasted, transfer them to a plate and set aside.
- Heat 1 tablespoon of olive oil in a pan over medium heat. Add the mushrooms, garlic powder, salt, and pepper and saute, stirring occasionally, until the mushrooms shrink in volume, turn brown, and the liquid has evaporated, for about 10 minutes.
- In the meantime, pour the lemon juice over chopped apples making sure apple pieces are evenly covered in the lemon juice.
- Place the kale in a large salad bowl and massage it with your hands for a few minutes. This will break down the fibers and make the kale easier to chew and digest. Add the apples and radishes and mix to combine.
- To make the ginger dressing, add the grated ginger, olive oil, wine vinegar, and salt to a small bowl and mix well. Pour the dressing over the veggies and toss to combine.
- When ready to serve, place the kale salad in serving bowls, top with mushrooms, and sesame seeds.
Notes
Do not throw out the kale stems! They are great for juicing. You can also freeze them and use later together with other veggies to make vegetable stock.
mytaste.com
Thursday 5th of June 2014
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Thursday 5th of June 2014
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