8-10 cups of torn kale (bite size pieces)
2 Tablespoons white miso
3 Tablespoons olive oil
1 Tablespoon red curry paste
¼ cup toasted pepitas (can buy toasted or toast yourself)
Whisk miso, olive oil, and curry paste together in a small bowl. Let stand at room temperate while preparing the rest of the salad. Tear kale into bite size pieces, and using your hands massage the kale to soften and “bruise” the fibers (about 1-2 minutes). Toast the pepitas in a dry skillet over medium heat, stirring often. Remove pepitas from heat as they start to get fragrant or golden. Toss dressing, kale and peptipas together and serve.
To make this salad a healthy meal: cut up a winter squash and 8-12 oz. of tofu into bight size pieces. When making the dressing for the salad, make double. Use half the dressing to coat the squash and the tofu, and place in a large baking dish (9×13). Bake the squash and tofu together in a 400 degree oven for approximately 45 minutes, stirring 2-3 times during that baking time. Toss the salad, dressing, pepitas, squash and tofu together. Garnish with chopped cilantro.