Kale Salad with Lemon Miso Dressing
The perfect make ahead salad for delicious, balanced lunches! This is my "winter" version featuring lots of roasted things but you could also make it with fresh veggies for more crunch. Note: the size of kale bunches vary greatly so use your best judgement if you need to adjust the ratio or ingredients or how much dressing to use.
Ingredients
- 1 large bunch curly green kale, de-stemmed, washed and dried
- 1 cup cooked quinoa
- 1 medium sweet potato
- 1 cup chickpeas, drained and rinsed
- 1/4 cup red onion, thinly sliced into half moons
- 1/4 cup pumpkin seeds
Lemon-Miso Dressing
- 2 tbsp miso paste
- 2 tbsp lemon juice
- 2 tbsp apple cider vinegar
- 4 tbsp extra virgin olive oil
- 2 tbsp water
Instructions
Prep the kale
- Start by making sure your kale is washed and fully dried - I often do this the night before. Tear into bite-sized pieces and place in a large bowl.
- Sprinkle a tiny bit of salt over the kale and massage (gently squeeze with both hands) for a minute or so to make leaves more tender.
Roast the sweet potatoes, chickpeas and pumpkin seeds
- Preheat the oven to 375 degrees F.
- Place the sweet potatoes on a sheet pan, season with salt and toss with avocado oil.
- Place the chickpeas on a separate sheet pan and dry with a paper towel. Season with salt and smoked paprika (optional).
- Place both pans in the oven and roast until sweet potatoes are tender (25-30 min) and chickpeas are crispy (20-25 min).
- Remove and let cool before assembling your salad.
- Optional: When sweet potatoes and garbanzo are finished roast pumpkin seeds for 10-15 minutes, until lightly toasted.
Make dressing and assemble salad
- Whisk together all ingredients for the dressing.
- Add quinoa, sweet potatoes, garbanzo beans, pumpkin seeds and red onion to bowl with the kale.
- Pour half of the dressing over the salad and mix, adding more dressing as needed. You may not need all the dressing depending on the size of your kale bunch, sweet potato, etc.