Combining raw and roasted kale, toasted almonds, dried blueberries, and sauteed mushrooms gives this salad tons of flavor and textural variety. The miso dressing ties it all together. The miso itself is salty, so be careful not to add too much salt to the other elements. This recipe is adapted from one created by Recipes That Cook in San Francisco.
Course Salad Recipes
Cuisine Asian
Prep Time 15 minutesminutes
Cook Time 15 minutesminutes
Total Time 30 minutesminutes
Calories 339kcal
Author Robin Donovan
Ingredients
For the salad
2bunches Tuscan kalestemmed and cut into 1-inch pieces, divided
3tablespoonsolive oildivided
Kosher salt
Freshly ground black pepper
8ouncesmushroomsshiitakes or cremini, sliced
½cupsliced almondstoasted
1lemon
For the miso dressing
¼cuprice vinegar
2tablespoonshoney
2tablespoonswhite miso paste
2tablespoonstoasted sesame oil
¼cupolive oil
½cupdried blueberries or raisins
Instructions
To roast the kale, preheat the oven to 400ºF and line a baking sheet (or two) with aluminum foil.
In a mixing bowl, toss half of the kale with 1 ½ tablespoons of the olive oil. Spread the kale out onto the prepared baking sheet(s) in a single layer, Sprinkle with about ½ teaspoon of salt and a bit of pepper, and roast in the preheated oven for 10 to 15 minutes, until crispy.
While the kale is roasting, heat the remaining 1 ½ tablespoons of olive oil in a medium skillet. Add the mushrooms, sprinkle with a little salt and pepper, and cook, stirring frequently, until softened and browned, about 10 minutes.
Put the sautéed mushrooms and toasted almonds in a bowl and set aside.
Put the raw kale into a salad bowl and squeeze the lemon over it. Toss to coat.
To make the miso dressing, whisk together the rice vinegar, honey, miso paste, and sesame oil. Stir in the dried blueberries or raisins.
To make the salad, add the mushrooms and almonds to the raw kale and spoon some of the dressing over the top, being sure to include some of the dried blueberries or raisins. Toss to coat. Add more dressing as needed. Just before serving, toss in the roasted kale.
Serve immediately.
Notes
• You can buy miso paste at Japanese markets, most Asian markets, and many supermarkets, or buy it online!