Copycat Sweetgreen Miso Ginger Salad Bowl Recipe

Copycat Sweetgreen Miso Ginger Salad Bowl Recipe

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!

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