Recipe courtesy of Monkey Pod Kitchen

Kale and Macadamia Nut Salad

  • Level: Easy
  • Total: 45 min (includes chilling time)
  • Active: 25 min
  • Yield: 4 appetizer servings (or 2 entree servings)
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Miso Dressing:

1 tablespoon white sesame seeds

2 teaspoons fennel seeds

3/4 cup plus 2 tablespoons canola oil

6 tablespoons rice wine vinegar

5 tablespoons honey

5 tablespoons white miso paste

2 tablespoons fresh lemon juice

2 tablespoons light molasses

1 tablespoon Sriracha chili sauce

1 tablespoon minced garlic

1 tablespoon minced white onions

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

Kale Salad:

6 ounces baby kale, cut into julienne strips

1/2 teaspoon kosher salt

1/2 teaspoon cracked pepper

1/2 cup miso dressing

1/2 cup toasted and finely chopped macadamia nuts

1/2 cup golden raisins

1/2 cup orange segments

1/4 cup shaved white onions


  1. Put serving bowls in the refrigerator until well chilled.
  2. For the miso dressing: Preheat the oven to 350 degrees F.
  3. Spread the sesame seeds on a baking sheet and toast for 2 minutes in the oven. Add the fennel seeds and toast for an additional 2 minutes. Put the seeds in a blender or food processor and blend on high until pulverized. Set aside.
  4. Add the oil, vinegar, honey, miso, lemon juice, molasses, Sriracha, garlic, onions, salt and pepper to a large tall container (at least 6 cups in size). Puree the mixture using an immersion blender. Mix in the ground seeds. Measure out 1/2 cup of the dressing for the salad, and refrigerate the rest for another use.
  5. For the kale salad: In a large bowl, season the kale with salt and pepper. Toss with the miso dressing, making sure the kale has been thoroughly coated.
  6. Serve the salad in the chilled bowls and garnish with the nuts and raisins. Top with the orange segments and shaved onions in the center.

Cook’s Note

Any remaining dressing can be refrigerated for up to 2 weeks.

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