Fall Harvest Salad with Miso Caesar Dressing

A delicious and hearty fall harvest salad featuring roasted sweet potatoes and chickpeas, with a flavorful miso Caesar dressing.

By @emilyswholekitchen

Original recipe source

Cook time: 30 minutes

Servings: 4

Ingredients

• 1 medium sweet potato, cubed
• 14 oz chickpeas, drained and rinsed
• 2 tbsp olive oil
• 0.5 tsp salt
• 0.5 tsp garlic powder
• 0.5 tsp onion powder
• 1 medium bunch lacinato kale
• 4 cups shaved Brussels sprouts
• 1 apple, thinly sliced
• 0.5 cup shaved Parmesan cheese
• 0.25 cup sunflower seeds or pumpkin seeds
• 1 egg yolk
• 2 tsp white miso paste
• 1 clove garlic, grated
• 1 tbsp whole grain mustard
• 2 tsp Worcestershire sauce
• 0.5 tbsp lemon juice
• 0.25 cup freshly grated parmesan cheese
• 1 heaping tbsp hummus
• 0.25 tsp salt and pepper
• 3 tbsp olive oil
• 0 dressing

Instructions

1. Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.
2. Add the cubed sweet potatoes to one side of the pan and the chickpeas to the other side. Drizzle with olive oil, salt, garlic powder, and onion powder. Ensure the sweet potato and chickpeas are evenly coated.
3. Roast in the oven for 30 minutes, flipping halfway through. Remove from the oven and allow to cool.
4. In a large bowl, add the kale, shaved Brussels sprouts, apple, parmesan cheese, and seeds.
5. To make the dressing, in a glass jar or glass, whisk together the egg yolk, miso paste, garlic, and mustard.
6. Whisk in the Worcestershire sauce, lemon juice, parmesan cheese, hummus, salt, and pepper.
7. Slowly drizzle in the olive oil while whisking until combined.
8. Pour the dressing over the salad and toss to combine.
9. Serve the salad immediately.