Kale Salad with Orange Miso Dressing

Photo: Down to Earth Recipes
Kale Salad with Orange Miso Dressing recipe from Down to Earth Organic and Natural.
Yield
4-6 Servings
Vegan
Gluten-Free
Nut-Free
Salads
Ingredients

Salad:

  • 1 bunch kale
  • 1 teaspoon olive oil
  • Pinch of salt
  • ⅓ cup dried cranberries
  • ¼ cup grated carrot
  • ½ cup diced apple

Dressing:

  • 1 Tablespoon white miso
  • 2 Tablespoons olive oil
  • ¼ cup fresh orange juice
  • 1½ teaspoons apple cider vinegar
  • 1 Tablespoon agave nectar
  • Salt and pepper to taste

Popped Pumpkin Seeds:

  • ½ cup raw pumpkin seeds
  • 1 teaspoon liquid aminos

Special Materials: Air Popcorn Popper (optional)

Instructions
  1. Wash kale. Remove stems, chop and place in a bowl.
  2. Drizzle with 1 teaspoon olive oil, add salt and gently massage kale with hands.
  3. Add dried cranberries, carrots and apples. Set aside.
  4. In a food processor or blender, combine miso, olive oil, orange juice, vinegar, agave nectar, salt and pepper. Blend until combined.
  5. Place ¼ cup pumpkin seeds in air popcorn popper and pop for 2-4 minutes. Remove from popper and repeat with remaining ¼ cup pumpkin seeds. If you don’t have a popcorn popper, heat a skillet over high heat and slowly toast seeds until they start to pop and brown.
  6. Add liquid aminos. Gently mix and let cool.
  7. Toss salad with dressing and top with pumpkin seeds. Serve immediately. Enjoy!