Miso Dressing

Salad

1. Preheat the oven to 375°F.
2. 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.
3. 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
4. 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