Warm Miso Curry Salad
Salads are a GREAT way to get in lots of needed nutrients and are often the back bone to our meal plan each week. Finding yourself wanting to change up your “go to” dressings or the run of the mill chopped veggies and protein salad? We ALL get in those funks and need a way to make salads fun and exciting again! This recipe is a twist on one of my favorites from Life Alive (locations in MA), a plant based cafe that serves some of the most amazing WARM salads. Nothing is a run of the mill salad in their cafe and it was just what I needed to re-ignite my passion for salads! I have changed a few things, and added a couple extra ingredients but nevertheless it is still as great as their own! Have fun with the salad fixings, left over roasted veggies would work GREAT here!
2 garlic gloves
2 tsp freshly minced/chopped ginger
2-3 tsp tamari
2 tbsp lemon juice
1 tsp curry powder
1-2 tsp honey
1/4 cup white miso paste
1 tbsp arrowroot flour or tapioca starch
Instructions: Add all ingredients to food processor. Blend until smooth. Add water if necessary. It should be the consistency of dressing
Large head of kale
1 small head broccoli
1/4 cup almonds (toasted)
1/4 cup sunflower or pumpkin seeds
1/4 cup raisins
8 oz cooked chicken (sliced or shredded)
1/4 cup feta cheese
Remove kale from spines and chop. Shred or spiralize carrot. Chop broccoli into small florets. Chop almonds into small pieces. Divide all ingredients amongst two bowls. Top with salad dressing. Toss if desired. Place bowl into microwave, cover, and cook 2-3 min stopping halfway to check heat. Warming the salad with a cover will steam veggies, warm the raisins (making them tender), and thicken the dressing making it a party for your mouth!
*If you are making ahead of time. Assemble salad and store undressed until ready to eat. Dressing can be stored in air tight container for about 7 days.
*get creative with adding other veggies. Some ideas (leftover roasted veggies, spiralized beets, peppers, etc)