Roasted Salad with Orange Miso Dressing
Ingredients
- potatoes
- kale
- pomegranate seeds
- 1 can chickpeas
- 2 tsp chili garlic sauce
Dressing
- Juice of half an orange
- 1 tsp miso paste
- 2 tsp maple syrup
- 1 tsp tamari
- 2 tbsp tahini
Preparation
Drain and rinse 1 can of chickpeas, add 2 tsp chili garlic sauce, and bake in air fryer until crispy.
Preheat oven to 400°F, toss potatoes with oil and salt, and roast until golden and crispy
Preheat oven to 400°F, toss kale with oil and salt, and roast until crisp
Add juice of half an orange, 1 tsp miso paste, 2 tsp maple syrup, 1 tsp tamari, and 2 tbsp tahini to a small bowl. Whisk together until miso is well blended. If too thick, add a small amount of water to thin out.
Combine roasted potatoes, roasted kale, pomegranate seeds, and baked chickpeas in a bowl. Drizzle with the orange miso dressing and toss to combine
