- Preheat the oven to 375°F.
- To make the Power Seeds, combine the flax seeds, pepitas, sunflower seeds, sesame seeds and poppy seeds on a rimmed baking Roast, stirring once, 4 to 8 minutes or until lightly toasted. Let cool on the baking sheet. Transfer to a mason jar and store at room temperature for up to 1 month.
- To make the Miso Dressing, combine the water, miso, apple cider vinegar, mustard and garlic in a small blender. Whirl until garlic is puréed. Add canola oil and whirl again to com
- To assemble the salad, divide the spinach, radicchio, chickpeas, cucumber and avocado among 4 large bowls or plates. Drizzle each salad with Miso D Toss well, then sprinkle each salad with about 1 tablespoon of Power Seeds.
Make the Miso Dressing and store in the fridge for up to 7 days. Store the Power Seeds at room temperature for up to 1 month.
Both the Power Seeds and the Miso Dressing can be doubled.
Prep Time 15 minutes
Ready In 15 minutes, if you toast the seeds ahead of time
Miso is a delicious salty-savoury paste made from fermented soy and grains. It can be white, brown or red—the darker the paste, the stronger the flavour. I use white miso in this dressing, but any type will work. Look for it in the deli or sushi fridge in the supermarket.
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