Crispy Kale Salad with Miso Dressing

Serving Size
1 1/2 cups
Prep Time
5 min
Cook Time
30 min
Photo: Crispy Kale Salad with Miso Dressing

Nutrition Information

Calories 289.3
Fat 14.6 g
Saturated fat 2 g
Polyunsaturated fat 6.4 g
Monounsaturated fat 5.4 g
Cholesterol 0.9 mg
Sodium 272.7 mg
Carbs 31.4 g
Fiber 8.2 g
Protein 13 g
Health Benefit


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  1. Preheat oven to 400°F. Toss soybeans with 1 tablespoon olive oil on a baking sheet and spread evenly. Roast, stirring occasionally, until soybeans begin to look toasted, about 10-12 minutes. Remove from oven and let cool completely.
  2. Take 3/4 of the chopped kale and toss with dressing. Toss the remaining kale in a separate bowl with 1/2 tablespoon olive oil, flaxseed, and breadcrumbs. Spread over a baking sheet in a single layer and bake until crisped, about 10-12 minutes. Remove from oven.
  3. Toss all kale, raisins, and roasted soybeans together. Serve immediately.
  4. To make dressing, whisk white miso, non-fat Greek yogurt, rice vinegar, sesame oil, and zest from half a navel orange together until smooth. Refrigerate until use.
  5. Handy Hint: Kale can be naturally tough, so chopping it into bite-size pieces, deveining the leaves, and tossing the raw kale with an acidic dressing while the coated kale crisp up tenderizes the greens, leaving you with easy-to-eat leafy greens.
Nina Lincoff