This is a meal that lives rent free in my mind - its umami, flavour bomb, perfection plus it's loaded with healthy ingredients. When we moved away from LA and Sweetgreen I was very bummed we could no longer access it, but after some internet sleuthing, I found that the founder of Sweetgreen had actually posted the salad dressing recipe and I have recreated the rest! See below to tantalize your tastebuds:
Ingredients for the ginger miso dressing:
2 tablespoons sweet white miso paste
2 Tbsp Tamari or Soy Sauce
1 Tbsp Red Chili Flakes (optional)
2 Tbsp Rice Vinegar
½ tsp Sesame Oil
¼ cup Warm Water
2 Tbsp Mirin
1 Thumb Sized Piece of Ginger, Peeled and Minced
1 Garlic Clove, Smashed and Minced
½ cup Grape Seed Oil
Directions:
Combine all ingredients except the oil in a powerful blender and blitz on low until smooth. Increase the speed to medium and slowly add the grape seed oil.
Ingredients for the salad bowl:
3 cups finely chopped kale
3/4 cup wild rice
1/4 cup sliced, roasted sweet potato
1/4 cup fajita veggies
2 tbs chopped roasted, salted almonds
A few pieces of basil, torn up
Optional: blackened or roasted chicken
Directions:
I recommend finely chopping and massaging the kale a bit when you're rinsing it - this just helps to soften it and take the jagged sharpness away. For the sweet potato, I like to use a mandolin to slice it thinly, toss in some olive and salt and pepper, and roast in the oven at 400F, until the edges are browned. For the fajita veggies I thinly slice onions and peppers, then toss them in a hot pan with some corn and vegetable oil, once they're almost done (seared, browned, slightly softened) I throw in a few tsps of fajita seasoning.
Place all of the ingredients and dressing into a bowl - toss until the delicious dressing coats every angle, and enjoy!