Sweet potato and kale salad with miso cashew dressing
Spiralized sweet potato noodles tossed with spices and baked until crisp around the edges are superb in this sweet potato and kale salad with a creamy miso cashew dressing.
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Servings: 4
Calories: 395kcal
Ingredients
For the miso cashew dressing:
- 1 cup raw cashews, soaked overnight (or minimum two hours if you have a high speed blender)
- ½ cup water
- 2 tablespoon shiro miso, (white miso paste, check label if gluten free)
- 1 tablespoon rice vinegar
- ½ teaspoon sesame oil
For the salad:
- 1 large sweet potato, (orange kumara)
- 2 tablespoon olive oil
- 1 tablespoon coriander seeds
- 1 tablespoon cumin seeds
- 1 teaspoon ground turmeric
- 1 teaspoon salt
- ½ teaspoon ground cinnamon
- Half a bag/3-4 cups/approx. 60g baby kale, (I used baby cavolo nero or lacinato kale)
- 2 oranges
- 2 tablespoon black sesame seeds, (approximate, optional)
Instructions
For the miso cashew dressing:
- Drain and rinse cashews, then add all ingredients into a blender or food processor. Blend until smooth, scraping down the sides from time to time if needed.
- Pour into a sealed container and refrigerate until needed.
For the salad:
- Preheat oven to 220C (430F) fanbake.
- Toast the coriander and cumin seeds in a dry frypan for a few minutes until lightly coloured and fragrant. Tip into a mortar and pestle, or coffee grinder, add turmeric, cinnamon and salt, then grind together until all of the whole seeds are broken up and the spice mix is well combined.
- Peel and spiralize your sweet potato, then transfer to a high sided roasting tray.
- Drizzle olive oil over the sweet potato noodles, then use your hands to toss them and coat evenly in the oil. Sprinkle the spice mix evenly over the sweet potato noodles, then use your hands to toss again until the spice mix is evenly distributed.
- Cook for 15-20 minutes, using tongs to stir once or twice to ensure they cook evenly and don't burn. You want them to be softened and cooked, with some crispy bits here and there.
- Remove from the oven and allow to cool for a few minutes.
- Assemble your salad by tipping baby kale leaves into a large salad bowl. Slice one orange in half, and use one of the halves to squeeze juice over the baby kale leaves and toss together. Squeeze the other half over the sweet potato noodles, before spreading them over the baby kale.
- Slice the other orange into pieces (skin on or off, whatever shape you like) and add to the salad bowl.
- Garnish with black sesame seeds and a generous drizzle of miso cashew dressing.
- Serve with more miso cashew dressing, as required.
- Serves 2-4, depending on appetite and sides.
Notes
Preparation time does not include soaking time for cashews.
Recipe will make more miso cashew dressing than necessary.
Nutrition information estimated based on the entire recipe.
Miso cashew dressing will keep for 3-5 days, covered and refrigerated.
Nutrition information
Calories: 395kcal | Carbohydrates: 36.2g | Protein: 10.7g | Fat: 25.8g | Saturated Fat: 4.1g | Fiber: 7.1g
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