Winter Shaved Kale Salad with Miso & Maple-Caramelized Acorn Squash
This salad is just the thing to kickstart your health in 2019. Hearty enough to stand in for a complete meal, and full of enough crunch, texture, and flavor to keep you coming back for more!
2 tablespoons toasted sesame oil
½ cup white miso, divided
3 tbs maple syrup
2 tsp crushed chili flakes
1 acorn squash, sliced in 1/2-inch thick wedges, skin kept on, and seeds removed
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup slivered almonds
1/4 teaspoon cinnamon
1 large bunch kale, sliced into ribbons
1 bunch fresh cilantro, roughly chopped
1 fresh pomegranate, arils removed
1 seedless cucumber, sliced
1 shallot, sliced thin
1 can garbanzo beans, drained and rinsed
2 oz goat cheese
¼ cup rice wine vinegar
2 tbs olive oil
Preheat your oven to 375 degrees.
Heat a large skillet over medium heat and add the sesame oil, ¼ cup miso, and maple syrup. Coat the squash with this half this mixture (set the other half aside) and roast in the oven for 30 minutes, or until the squash is brown and the skin is crisp yet tender.
Heat a small saucepan over low heat and add the almonds. Toast until they are slightly golden and fragrant, stirring and shaking the pan as they toast, for about 5 minutes. Toss them with the cinnamon.
Add the kale, cilantro, pomegranate seeds, cucumber, shallot, and garbanzo beans to a large bowl with a pinch of salt and pepper.
Add the rice wine vinegar, and the juice and zest from the lemon to the remaining miso mixture. Dress your salad with this mix. Plate with wedges of squash almonds, and goat cheese.