Epic Quinoa Kale Salad with Orange Miso Dressing & Teriyaki Cashews

January 24, 2014
0 Ratings
  • Serves 2-4 (main-starter)
Author Notes

As a young child, I used to feed my Brussels sprouts to our butterfly spaniel when no one was watching – the little chap ate just about everything. I couldn’t get passed the smell of the Brussels sprouts; it reminded me of the overcooked cabbage we were served at school. Nowadays I’m still not a huge fan of cooked cruciferous vegetables, but I love them raw! This Quinoa Kale Salad with Orange Miso Dressing & Teriyaki Cashews will please even the pickiest eater, Brussels sprouts included. —Julie

What You'll Need
  • For the cashews
  • 1 1/2 cups cashews
  • 1/4 cup tamari (gluten free soy sauce)
  • 2 tablespoons date paste (or maple syrup, honey...)
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon sea salt
  • For the salad & dressing
  • 1/2 cup dried quinoa, white or red
  • 1 cup water
  • 1 bunch kale, thoroughly washed and dried
  • 2 tablespoons sweet 'Shiro' miso (white mellow miso)
  • 1/2 medium avocado, pitted and mashed
  • 2 teaspoons date paste (or maple syrup, honey...)
  • 1/8 teaspoon sea salt
  • 2 pinches chili powder (or more if you like it hot)
  • 2 handfuls sprouts, of your choice
  • 1/4 cup orange juice, freshly squeezed
  • 1 tablespoon Dijon mustard
  • 2 tablespoons mellow white miso (I like sweet 'Shiro' miso)
  • 1/2 tablespoon sesame oil, extra virgin
  • 2 teaspoons date paste (or maple syrup, honey...)
  • 1/4 teaspoon orange zest
  • 1/8 teaspoon sea salt
  • 2 pinches chili powder (or more if you like it hot)
  1. For the teriyaki cashews, combine tamari, date paste, chili powder and sea salt in a small mixing bowl, and stir well. Add the cashews and mix well until every cashew is covered with the marinade. Set aside for 15-30 minutes to allow the cashews to soak up the flavors. Place the marinated cashews on top of a Teflex covered dehydrator tray. Dehydrate at 115°F for 12 hours or longer. You can also just roast your cashews in a pan or a regular oven until they are crunchy. This recipe makes more teriyaki cashews than you need for one salad - they make a great snack & delicious pasta topping too!
  2. Using a fine mesh strainer, rinse your quinoa until the water is clear. Drain well. Combine rinsed quinoa, water and a pinch of sea salt in a pot. Turn on to medium heat and bring to a rolling boil. When the quinoa is simmering, cover it and reduce to low heat. Let it cook for another 15-20 minutes until all the water is absorbed. Turn off the heat and remove the pot from the burner. Let stand for 5 minutes, covered. After 5 minutes, remove the lid, fluff the quinoa gently with a fork, and let it cool down.
  3. Remove the stems from the kale, arrange the leaves in a flat pile and roll them up tightly. Slice into very thin strips and put into a large mixing bowl. By finally slicing your kale, it will be easier to digest, and you'll be able to absorb the nutrients more effectively too.
  4. Trim off the ends of the Brussels sprouts and remove the outer leaves. Cut the Brussels sprouts in half and mince. Finely chop the green onion. Add both to the mixing bowl, together with the mashed avocado, lemon juice and sea salt.
  5. Use your hands to mix everything together and ‘massage’ the kale salad by gently squeezing it between your fingers.
  6. Add pomegranate seeds, chilled quinoa, teriyaki cashews and sprouts of your choice.
  7. Make your dressing by combining orange juice, Dijon mustard, miso, sesame oil, date paste, orange zest, sea salt and chili powder in a small blender or food processor. Blend until smooth. Serve on top of the salad and enjoy immediately. Bon appétit!

See what other Food52ers are saying.

  • Adam Jenkins
    Adam Jenkins
  • Heidi Behr
    Heidi Behr
  • aargersi
  • Julie
  • Bevi

12 Reviews

Adam J. March 8, 2014
It looks like you may have left off the Green Onion from step 4, and possibly the Brussels Sprouts from the ingredients. Making this today its awesome (were one of Dina's friendsgiving folks from comment below). Thanks for the recipe.
Julie March 9, 2014
Thanks Adam. I am happy you liked it :) Enjoy!
Heidi B. February 23, 2014
That dressing is phenomenal on chicken salad too!
Julie February 24, 2014
I am glad you like it Heidi :)
aargersi January 27, 2014
This sounds fantastic - I think even the "no greens no way" people in my life will eat it!!!
Julie January 28, 2014
Thanks aargersi :) That's a huge compliment! I hope they will like it.
Dina January 26, 2014
We made this for a post-holidays "Friendsgiving" potluck on Saturday and if the other guests could have licked the bowl clean they would have! We made it before the updates so just used your ingredients and made up quantities that tasted good. Fantastic recipe!
Julie January 27, 2014
Thanks Dina :) I am so glad you and your guests liked the recipe! It's great to get your feedback. xo
Pegeen January 26, 2014
Hi Julie - Sounds like a great recipe! But you seem to have left out the ingredients and measurements for step 7.
Julie January 26, 2014
Oh my! You are absolutely right. The ingredients for the dressing got lost. Here they are:
- 1/4 cup of orange juice
- 1 tablespoon of Dijon mustard
- 2 tablespoons of mellow white miso
- 1/2 tablespoon of extra virgin sesame oil
- 2 teaspoons of date paste (or maple syrup, honey...)
- 1/4 teaspoon of orange zest
- 1/8 teaspoon of sea salt
- 2 large pinches of chili powder (or more if you like it hot)

I hope this helps!
Bevi January 26, 2014
Julie, you can add the dressing ingredients directly to the recipe by clicking on the edit button, and revising your ingredient list.
Julie January 26, 2014
Thanks so much Bevi! I just adjusted the recipe. It's probably clear that I'm new to Food52 ;-) Have a great Sunday!