KALEidoscope Salad with Pumpkin Seed Dressing

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When your CSA winter share loads you up with carrots and watermelon radishes, it’s time to make Kaleidoscope Kale Salad!
 
kaleidoscope-kale
 
1 large bunch or head of kale (about 12 ounces with stems removed)
4 carrots
2 watermelon radishes (about 2 inch diameter)
1/4 cup pumpkin seeds
1/4 cup red wine vinegar
1/4 cup water
1/4 cup chickpea miso (we use and love South River)
 
The Dressing
In a blender combine pumpkin seeds, vinegar, water and miso and blend until smooth, scraping down the sides as necessary.
 
The Salad
Rinse and dry kale leaves. Remove the stalks from the kale by cutting or ripping the leaves off. With hands tear leaves into small pieces.
Peel radishes and carrots (if not organic) and grate them.
 
carrots-radishes
Place kale, carrots and radishes in a bowl.
 
Pour in pumpkin seed dressing over salad and toss well. Serves 3 to 4.
 
 

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