Kale Salad with Roasted Legumes & Matcha Miso


Kale Salad with Roasted Legumes & Matcha Miso Dressing

Spring is finally here and salads are on our radar! I don’t know about you, but I’m so ready to get some sunshine on my skin and shed a few of those extra layers I added on over winter. What a perfect way to ease into it with crunchy roasted cannellini beans, kale and a green matcha miso dressing.


This salad gives you the freedom to add in any seasonal produce you desire. We have gone with radishes, red cabbage, cucumber and roasted shallots, but there are so many other things that would work – think roasted potato or sweet potato if you want it more warming, or add in some figs or strawberries to lighten it up and add some sweetness. The miso gives it a beautiful umami flavour and the matcha adds those green antioxidant superpowers.


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Massaged Kale Salad with Roasted Legumes & Matcha Miso Dressing


Kale Salad with Roasted Legumes & Matcha Miso Dressing

(Makes a small block – you may want to double the recipe, as you might

finish it in one sitting)


Ingredients

(serves 2-4)


For the beans:

  • 1 x 400g tin of cannellini or butter beans, drained and rinsed

  • 1 Tbsp Olive oil

  • 1 Tbsp Tamari

  • ¼ tsp of salt

  • Pinch of pepper

For the kale:

  • 1 bunch of Kale, stems removed and thrown away, leaves roughly chopped

  • 1 Tbsp olive oil

  • Juice from ½ lemon

  • Pinch of salt

  • Pinch of pepper

For the matcha miso dressing:

  • 2 Tbsp miso (we used a sweet white miso)

  • 1 Tbsp sesame oil

  • 1 Tbsp rice vinegar

  • 1 tsp Ginger & Co Matcha Powder

  • Juice of 1/2 lemon

  • Pinch of salt

  • Pinch of pepper

Inspiration for extra salad add ins:

  • Sliced radish

  • Sliced cucumber

  • Diced red cabbage

  • Roasted shallots or red onion

  • Roasted potatoes or sweet potatoes


Method


For the beans:

Preheat oven to 180 °C. Line a tray with baking paper. In a bowl, combine all ingredients for the beans and mix to combine. Spread out onto the baking tray making sure there are no beans on top of each other. Pop into the oven for 3 minutes. At the halfway mark, toss them around to make sure they crisp up evenly.


For the kale:

Place all ingredients into a bowl and massage everything into the kale for around a minute.


For the matcha miso dressing:

Place all ingredients into a food processor and blend together. Alternatively, place all ingredients into a jar, make sure the lid is on tight and shake until combined.


Assemble the salad:

Place kale into a bowl, top with your choice of add ins, roasted cannellini beans and drizzle the matcha miso dressing over the top.


Enjoy!


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This post was written & created by Alexandra Kate from The Botanical Table. For more recipe inspiration you can find her over on Instagram @thebotanicaltable.


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