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  • Prep-time: / Ready In:
  • Makes 9 cups

The earthy umami flavor of morel mushrooms perfectly complements the sweet apple and zesty vinaigrette in this delicious autumnal salad. Fresh morels are a culinary treasure but can be hard to come by; dried morels work just as well in a pinch and rehydrate nicely. Farro or barley adds a hearty component to the mixture and chopped apricots create bursts of tart flavor. 

Tip: About ¼ cup (¼ oz.) dried morel mushrooms will yield ½ cup rehydrated mushrooms. To rehydrate, place mushrooms in a bowl and cover with hot water. Let stand for about 15 minutes and then drain mushrooms in a fine-mesh sieve. The soaking liquid makes a flavorful addition to soups and sauces!

Morel Mushroom and Apple Salad with Kale on a white serving platter next to a small bowl of dressing

Ingredients

  • 2 2-inch dried morel mushrooms
  • ½ cup cider vinegar
  • 2 tablespoons finely chopped shallot
  • 2 tablespoons pure maple syrup
  • 2 teaspoons coarse-ground mustard
  • 1 teaspoon chopped fresh thyme leaves, plus more for garnish
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • 8 cups torn fresh kale, stems removed
  • 3 cups cooked farro or barley
  • 2 red apples, cored and thinly sliced
  • ½ cup small fresh morel mushrooms or rehydrated dried morel mushrooms, halved lengthwise
  • ½ cup chopped dried apricots
  • ¼ cup coarsely chopped toasted walnuts

Instructions

  1. For dressing, place dried mushrooms in a small food processor or spice grinder. Process until finely ground to a powder. In a small bowl whisk together mushroom powder and the next five ingredients (through thyme). Season with salt and pepper.
  2. Place kale in a large bowl. Add 1 tablespoon of the dressing. Massage kale with your fingers until glossy, about 2 minutes. Add the remaining ingredients and the remaining dressing; toss to combine. Garnish with additional fresh thyme.

Comments (3)

(5 from 2 votes)
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Lyn2 weeks ago
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This is now one of my favorite kale and mushroom recipes. Very very tasty!

Christine Spence3 weeks ago
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First and foremost, never eat raw morels. they are very toxic. please assist your recipe to cook them first then grind them in the blender.

Lea3 weeks ago
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This looks delicious!! Thank you. I’m pinning this.

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about the author

Shelli McConnell

Shelli McConnell graduated with a bachelor of science in consumer food science and a minor in journalism from Iowa State University. She began her career as a home economist in the Better Homes & Gardens Test Kitchen before moving into an editorial position within Meredith Corporation. She has since freelanced for 25 years and has served as an editorial project manager for many books and magazines, including three editions of the Better Homes & Gardens New Cook Book. She has also developed thousands of recipes for publications including Forks Over Knives magazine; Eat This, Not That!; Diabetic Living; Better Homes & Gardens; The Magnolia Journal; and more. Shelli loves to entertain and inspire, so when she’s not in her office, she’s usually in her kitchen.

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