Autumn Kale Salad with Miso Caesar Dressing - The Nourish Exchange
"A fall salad with massaged kale, roasted sweet potato, spicy pepitas, and tangy vegan caesar-ish dressing perfect for make-ahead lunches and holiday dinners..."
INGREDIENTS
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1 medium sweet potato (scrubbed clean and cut into small, 1-inch cubes)
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Olive oil
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Salt (to taste)
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1 bunch of kale (I like Tuscan/Lacinato for this, destemmed and thinly sliced)
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1 small shallot (thinly sliced or ¼ of a medium red onion, thinly sliced)
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Miso Caesar Dressing (recipe follows)
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Spiced Pepitas (recipe follows)
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4 tablespoons olive oil
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Juice of half a lemon
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1 tablespoon grated Parmesan (or 2 teaspoons nutritional yeast, plus extra to serve)
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2 teaspoons light miso paste
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1 teaspoon Dijon mustard
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1 garlic clove (finely chopped or grated on a microplane)
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Cracked black pepper
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Salt (to taste)
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½ cup raw pepitas
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1 tablespoon avocado or olive oil
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½ teaspoon cayenne pepper
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½ teaspoon salt
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¼ teaspoon garlic powder
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Jammy medium-boiled egg (1 per person)
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1 can chickpeas (drained and rinsed)
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Cooked chicken
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Shaved Parmesan
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