Harvest Kale Salad with Honey-Miso Dressing

Staff Writer
Harvest Kale Salad with Honey-Miso Dressing
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
622
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
  • 1 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.

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.

Nutritional Facts

Total Fat
43g
66%
Sugar
37g
N/A
Saturated Fat
5g
23%
Protein
11g
21%
Carbs
59g
20%
Vitamin A
535µg
59%
Vitamin B6
0.4mg
21.3%
Vitamin C
77mg
100%
Vitamin E
10mg
49%
Vitamin K
381µg
100%
Calcium
128mg
13%
Fiber
10g
39%
Folate (food)
140µg
N/A
Folate equivalent (total)
140µg
35%
Iron
4mg
20%
Magnesium
157mg
39%
Monounsaturated
13g
N/A
Niacin (B3)
4mg
18%
Phosphorus
318mg
45%
Polyunsaturated
22g
N/A
Potassium
910mg
26%
Riboflavin (B2)
0.2mg
14.4%
Sodium
669mg
28%
Sugars, added
17g
N/A
Thiamin (B1)
0.2mg
16.3%
Zinc
3mg
19%