Kale Salad with Miso Ginger Dressing

I am so in love with this salad (and my husband says it his favorite kale salad ever)! It has quinoa and edamame for protein, micronutrients from the kale, and is coated with a flavorful sesame-miso-ginger-rice wine vinegar dressing that is so good! The kale stands up to the dressing, and it keeps well - so this is a salad that is good leftover, too.

Kale Salad with Miso Ginger Dressing

Ingredients:

1/2 cup quinoa
1 cup water

10 cups chopped kale
1 tbsp toasted sesame oil
1/2 tsp salt

1 carrot, shredded
1 cup frozen shelled edamame

1 tbsp toasted sesame oil
2 tbsp soy sauce
3 tbsp rice wine vinegar
1/2 tsp ground coriander
1 tbsp minced fresh ginger
2 tbsp miso paste

1/3 cup dried cranberries
1/3 cup toasted pumpkin seeds (pepitas - the shelled ones)

Directions:

Rinse the quinoa in a sieve until the water runs clear. Put the quinoa in a saucepan with the cup of water, and bring it to a low boil. Cover and put the heat on low. Leave the quinoa to steam for 15-20 minutes, while you prepare the remaining ingredients. Once the quinoa is done steaming, fluff it with a fork or spoon and set it aside until you are ready to add it to the salad.

While your quinoa is cooking, take a large bunch of kale (or two smaller bunches) and wash the leaves well. Rip the leaves from the stems, and the tear them into bite sized pieces. You want to end up with about 10 cups of kale, enough to fill a large salad bowl. Put the kale into the large bowl, and coat with 1 tbsp of sesame oil and the 1/2 tsp of salt. Then vigorously massage the kale with your hands to really work the oil all salt into the leaves. After 5-7 minutes, the kale will begin to soften a bit and become tender. Now you are ready to add the remaining ingredients. I like to start with the shredded carrot, edamame, and quinoa so add those in and toss well to combine. Then mix up the dressing by putting the remaining tbsp of sesame oil, soy sauce, rice wine vinegar, coriander, ginger and miso into a mixing cup. Then whisk it with a fork until it is all combined and then pour it over the salad. Finally, top it with the cranberries and the pumpkin seeds - and enjoy!

For 8 servings. Nutritional information from caloriecount.about.com.

Nutrition Facts

Serving Size 148 g

Amount Per Serving

Calories 186 Calories from Fat 71

% Daily Value*

Total Fat 7.9g 12%

Saturated Fat 1.2g 6%

Trans Fat 0.0g

Cholesterol 0mg 0%

Sodium 578mg 24%

Potassium 662mg 19%

Total Carbohydrates 21.4g 7%

Dietary Fiber 3.5g 14%

Sugars 1.3g

Protein 8.1g

Vitamin A 284% • Vitamin C 174% Calcium 15% • Iron 19%

Nutrition Grade A

* Based on a 2000 calorie diet