Chanterelle Mushroom and Kale Salad with Lime-Tahini Sauce

A lovely fall dinner that highlights some of the season’s best produce.

From BuzzFeed Food; Christine Byrne

PREP TIME : 10 Mins

COOK TIME : 30 Mins

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

Serves : 2

Combine all the ingredients for the tahini sauce together in a blender or food processor. Taste test and add anything. Set aside.
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.
Cook quinoa
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.