Harvest Kale Salad with Honey-Miso Dressing

Harvest Kale Salad with Honey-Miso Dressing
Staff Writer
Harvest Kale Salad with Honey-Miso Dressing
Allison Beck

I love dark winter greens, kale in particular. It's fabulous in hearty vegetarian stews, sautéed, or used in risotto. My favorite preparation, however, is in a salad. Tossed with a good dressing, it never wilts — in fact, I almost like it more the next day.

This recipe was inspired by the number of colorful vegetables you can find in the dead of winter (yes, color does exist in a deep freeze). Rich butternut squash, possibly roasted with garlic and rosemary, tart dried cranberries, and buttery toasted nuts. You could also add caramelized onions, or roasted purple potatoes to the mix. And of course, a dusting of snowy, white cheese, if you're so inclined.

Click here to see The Best Kale Recipes You've Ever Tried. 

4
Servings
650
Calories Per Serving
Deliver Ingredients

Ingredients

For the salad

  • 1  bunch  dinosaur kale, cut into a fine chiffonade (aka Lacinato or Tuscan kale)
  • 1 1/2  cup  roasted butternut squash
  • 3/4  cups  dried cranberries
  • 1/2  cup  toasted pine nuts
  • 1/4  cup  pumpkin seeds
  • avocado, cut into small chunks

For the dressing

  • 1/4  cup  white miso, at room temperature
  • 1/4  cup  honey
  • 1/4  cup  rice wine vinegar
  • 1/3  cup  grapeseed oil
  • 2  tablespoons  minced fresh ginger

Directions

For the salad

In a large bowl, combine all the ingredients except the avocado. Toss well and set aside.

For the dressing

In a glass jar, combine the miso, honey, and vinegar and mix well. Add the oil and ginger and shake well. (You can also let it sit 24 hours, at least overnight, for the ginger to mellow and infuse.)

Spoon over the kale salad and toss to coat. Let sit for about 30-60 minutes or overnight to allow the leaves to slightly wilt. Add the avocado and serve immediately.

Nutritional Facts

Total Fat
41g
59%
Sugar
36g
40%
Saturated Fat
6g
25%
Cholesterol
14mg
5%
Carbohydrate, by difference
62g
48%
Protein
14g
30%
Vitamin A, RAE
106µg
15%
Vitamin C, total ascorbic acid
7mg
9%
Vitamin K (phylloquinone)
5µg
6%
Calcium, Ca
85mg
9%
Choline, total
18mg
4%
Copper, Cu
1mg
0%
Fiber, total dietary
9g
36%
Folate, total
57µg
14%
Iron, Fe
4mg
22%
Magnesium, Mg
127mg
40%
Manganese, Mn
2mg
100%
Niacin
3mg
21%
Pantothenic acid
1mg
20%
Phosphorus, P
111mg
16%
Riboflavin
1mg
91%
Selenium, Se
4µg
7%
Sodium, Na
276mg
18%
Thiamin
1mg
91%
Water
82g
3%
Zinc, Zn
4mg
50%

Kale Salad Shopping Tip

Buy lettuce that is crisp and free of blemishes.

Kale Salad Cooking Tip

Before dressing, keep your salad chilled in the refrigerator to stay crisp.

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