I originally saw a version of this recipe online but I have changed things up a bit as I tend to do with recipes depending on what I have on-hand or to make healthier substitutions.
This kale salad is perfect for fall and a great dish to bring to potlucks. I always recommend buying what you can from your local farm markets, and at this time of year there is an abundance of fresh amazing produce to be found.
I personally love shopping at Dan’s Market and Sun Wings on Oldfield Rd., or Sun Trio in Saanichton, but if you live closer to downtown The Root Cellar and The Hudson Market (which has a Saturday farmer’s market) are great options as well.
Yumtastic Harvest Kale Salad
- 1 bunch curly or dinosaur kale cut into bit size pieces
- 2 yams, or squash (butternut, sweet mama)
- 2 apples, diced
- 1-2 avocados
- 1/3 cup chopped walnuts
- 1/4 cup pumpkin seeds
- 1/4 cup white miso, at room temperature – also known as ‘Shiro’ miso (the brand is called Amano, and sold at Thrifty’s)
- 1/4 cup honey
- 1/4 cup rice wine vinegar
- 1/3 cup olive or avocado oil
- 2 tablespoons minced fresh ginger
For the dressing:
Blend all ingredients except oil in blender, add oil in a slow steady stream until dressing is thick and creamy. Add some water if a thinner dressing is desired.
For the salad:
Preheat oven to 350F. Dice yam or squash into small pieces, toss with small amount of olive oil, salt and pepper. Roast until tender and let cool.
Combine kale, diced apple, walnuts and pumpkin seeds in large bowl. Once yams have cooled add to kale mixture.
Toss kale mixture with dressing about 60 minutes before serving to allow kale to soften. Before serving add avocado and give the salad a final toss, then enjoy!
Inspired by recipe on The Daily Meal.