Delightfully savory and filling with caramelized sweet potatoes, warm wilted kale and a salty-citrus dressing. Easy and quick to prepare, this salad makes a great lunch idea.
Miso is full of umami flavor, and if you avoid soy, a chickpea miso is now available in most health foods stores. Lime adds brightness and a wonderful zest. Topped with hemp seeds for a healthy dose of brain and body nourishing fat.
Warm Kale and Sweet Potato Salad
1 T. miso
2 T. olive oil
1 sweet potato
1/4 of a yellow onion
2 c. baby kale
Miso-Ginger-Lime Dressing:
1 t. miso
1 t. ginger
zest and juice of one lime
1/4 c. olive oil
pinch of salt
hemp seeds to top
Chop the sweet potato into 1/2″ pieces. Slice the onion thinly. In a small bowl, whisk together the miso and olive oil. Toss the sweet potatoes and onions in the miso/oil and spread on a baking sheet. Roast at 425 degrees for 20 minutes.
Meanwhile, whisk together the dressing ingredients and place the baby kale in a salad bowl. When the veggies are caramelized and softened in the oven, remove them and toss them with the kale. Drizzle the dressing over while still warm.
The Wisdom Ranch 