Ingredients
Directions
Preheat oven to 375 degrees F and line a baking sheet with parchment paper.
Mix the miso and orange juice in a medium size bowl.
Add the quartered radishes and stir until the radishes are coated.
With a slotted spoon, transfer the radishes to the parchment-lined baking sheet. Spread out evenly and bake for 20 minutes, tossing halfway through. Reserve the miso orange dressing for later.
In the meantime, prepare your kale: Add the kale to a large bowl. Drizzle with the olive oil or lemon juice. With clean hands, massage the kale until tender, about 30 seconds. Sprinkle with salt and pepper, if desired.
Once the radishes are finished roasting, remove them from the oven and transfer them back to the marinade and stir well.
Transfer the radishes and dressing to the kale salad. Add the green onions and lime juice, and stir.
Divide between two bowls.
Sprinkle each salad with hemp seeds.
Chef's Notes
Substitutions
Instead of red radish, use daikon radish (note that they have a stronger pungent flavor).
Try lemon juice instead of orange juice.
In place of kale use another leafy green of choice.
Use red onion in place of green onion.
Instead of hemp seeds use sunflower or pumpkin seeds.
Prep Ahead
Make the radish component ahead of time. Roast them then let them marinate in the dressing for 24 to 48 hours before making this salad. Store them in an airtight container in the refrigerator.
Companion Recipes
Add a protein with the Easy Peasy Grilled Tempeh.
Top it with Crispy Miso Onion Chickpeas.
Add Pickled Cucumbers.
Storage
Store in an airtight container in the refrigerator for up to 3 days.
Ingredients
Directions
Preheat oven to 375 degrees F and line a baking sheet with parchment paper.
Mix the miso and orange juice in a medium size bowl.
Add the quartered radishes and stir until the radishes are coated.
With a slotted spoon, transfer the radishes to the parchment-lined baking sheet. Spread out evenly and bake for 20 minutes, tossing halfway through. Reserve the miso orange dressing for later.
In the meantime, prepare your kale: Add the kale to a large bowl. Drizzle with the olive oil or lemon juice. With clean hands, massage the kale until tender, about 30 seconds. Sprinkle with salt and pepper, if desired.
Once the radishes are finished roasting, remove them from the oven and transfer them back to the marinade and stir well.
Transfer the radishes and dressing to the kale salad. Add the green onions and lime juice, and stir.
Divide between two bowls.
Sprinkle each salad with hemp seeds.
