INGREDIENTS
- ¼ cup whole flax seeds
- ¼ cup pepitas
- ¼ cup sunflower seeds
- 2 tablespoons sesame seeds
Miso Dressing
- ½ cup water
- ¼ cup miso paste (see Tip)
- 3 tablespoons apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 very small, clove garlic
- 1⁄3 cup canola oil
Salad
- 8 cups baby spinach
- 1 small, torn radicchio
- 1 can (19 ounces/540 mL) drained, rinsed chickpeas
- 1 sliced English cucumber
- 1 pitted, sliced avocado
METHOD
- 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 ahead
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.
Batch cooking
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
Cooking Tip
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.