This beautiful salad was inspired by the wonderful Kirsti Pesso at www.thrivewithkirstipesso.com. Kirsti espouses a seasonal, plant-based diet with added extras such as probiotics, self-care and good hydration. This salad covers the abundance of the autumn harvest, using new season brussel sprouts, kale, beetroot, carrots and a variety of mushrooms sautéed with remedial ginger and turmeric and a probiotic miso dressing. In a nutshell this is nutrient dense, brilliant eating in a bowl. But the bottom line is, it is delicious! And very conveniently, it keep well in the fridge if you leave it undressed. I have a big bowl of salad in the fridge and a jar of dressing and I will use this for a dinner and lunch on consecutive days. A bit of work put in for a couple of fabulous meals. (I have also made a version of this using buckwheat soba noodles which are a great addition). Don’t be put off by the long list of ingredients, there is just a bit of chopping and sautéing involved. At the very least, try the salad dressing – it has very quickly become a favourite of mine and I have used it on all sorts of salad ingredients with great results every time.
Miso Mushroom Rainbow Salad
1/2 bunch kale, leaves only, shredded
3 carrots, julienned
1/2 bunch radishes, julienned
5 brussel sprouts, finely sliced (remover outer leaves first)
1/2 bunch coriander, roughly chopped
1 spring onion, finely sliced
1 beetroot, peeled, julienned and rinsed 3 times (this prevents the beetroot colour from bleeding into the salad)
1 avocado, cubed
1/4 cup pumpkin seeds
2 tbspns sesame seeds (I used black ones)
1 punnet shiitake mushrooms, thinly sliced
1 punnet enoki mushrooms, bottoms removed
1 large know of ginger, julienned or finely grated
1 small knob of fresh turmeric, julienned or finely grated
1 stick of celery, finely chopped
2 spring onions, finely chopped
1 heaped tspn (white) miso paste
2 tbspns hot water
1 tbspn tamari
1 heaped tbspn (white) miso paste dissolved in a little bit of hot water
juice of half a lime
2 tbspn olive oil
1 tbspn sesame oil
3 tbspn apple cider vinegar
3 tbspn maple syrup
1 tbspn tamari
Place all the salad ingredients in a large bowl.
In a frying pan over medium heat, melt 1 tbspn coconut oil and sauté the celery, spring onion, ginger and turmeric until fragrant. Add the shiitake and enoki mushrooms (and any other mushrooms you like), and then mix in the dissolved miso and tamari and sauté until the mushrooms are cooked.
Allow the mushrooms to cool and mix them through the salad.
For the dressing, put the miso and hot water in a jar with a screw top lid and shake to dissolve (depending on your brand of miso, you may need to do a bit of work with a fork to break it up). once the miso is dissolved, add the remaining ingredients. Return the lid to the jar and shake to combine. Use on everything!