Warm Miso Kale Salad
If you know me in real life, you know I’m not big on strict resolutions. The “all or nothing” attitude has never worked for me. I like to think of January as an opportunity to reevaluate and add more to my life, rather than being restrictive.
So now that we’ve officially closed out 2020 and rung in 2021, here are some things I am hoping to do more of:
Read more books
Cook more homemade meals
Eat more plants
On that note, I share this Warm Miso Kale salad. In the winter months, it can be challenging to incorporate lots of colorful foods into our diet, but this salad will have you covered. All the veggies are tossed in a tasty miso dressing before being roasted in the oven. You can top it with whatever you like, but I chose goat cheese, sourdough croutons, and crispy shallots!
Miso Dressing Ingredients:
3 Tablespoons white miso paste
2 Tablespoons sesame oil
¼ cup rice vinegar
⅓ cup olive oil
1 ½ Tablespoons honey or agave
Salad Ingredients:
2-3 medium carrots (I used tri-color carrots), cut into ¼ inch rounds
1 ½ cups cauliflower florets
1 small bunch of kale
¾ cups shredded red cabbage
1 shallot, thinly sliced
2 slice of sourdough bread
¼ cup goat cheese crumbles
Preheat the oven to 400 degrees. Prepare dressing by whisking all the ingredients together.
On a foil-lined baking sheet, toss carrots and cauliflower in a few splashes of the Miso dressing until coated. Roast in the oven for 20-25 minutes.
While veggies roast, cut or tear kale into bite size pieces. Place in a large bowl with the shredded red cabbage. Add a few splashes of miso dressing to the bowl and use your hands to rub/massage the dressing into the kale. Set aside.
Tear sourdough bread into crouton-sized pieces. Toss the pieces in a little bit of olive oil. Season with salt and pepper.
When veggies are done, use a spatula to make additional room on the baking sheet. Add kale/cabbage mixture and sourdough pieces. Put the baking sheet back in the oven and broil on LOW for 3-5 minutes, or until veggies are lightly charred and croutons begin to crisp.
While veggies broil, place sliced shallots in a frying pan with 1 tablespoon of canola oil. Heat on medium-high heat. The shallots will bubble, then crisp. Using tongs, remove shallots and place on a plate lined with a paper towel.
When veggies and croutons are done broiling, toss together and divide between bowls. Top with crispy shallots and goat cheese crumbles. Add more miso dressing to taste.
*You will likely have additional Miso Dressing. Save and use for another salad or marinade.
