Kale Salad with Miso-Maple Dressing

Ok, so kale is so yummy, but my very favorite salad EVER, is this kale salad with this dressing. This recipe comes from Eat Your Greens. It is perfect. I had something very similar in Sun Valley while travelling for work and this is how I found her site, because I was trying to copy what I had up there.

Everyone must have this! But, because the salad featured is super time consuming, I make it a quick week-night side dish by only using the kale, dressing, some dried cranberries, and chow mein noodles. My kids especially love it and I am happy they are having their greens.

Rye Berry, Roasted Pumpkin, and Kale Salad with Miso-Maple Dressing

1 cup rye berries
1/2 teaspoon salt
2 1/2 cups pumpkin, peeled and cut into 1/2-inch cubes
1/2 tablespoon grapeseed oil
2 tablespoons rice vinegar
1 tablespoon yellow miso paste
1 teaspoon Grade B maple syrup
2 tablespoons walnut oil
3 cups kale (about 1/2 bunch), stems removed, cut into bite-size pieces
1/4 cup almonds, roughly chopped

Combine the rye berries, salt and 3 1/2 cups water in a heavy pot. Bring to a boil, lower heat, cover and let simmer for 1 hour, or until tender. (I make a larger batch and then toss them in dishes throughout the week. They are amazing.)

Preheat the oven to 400°F. Place the pumpkin on a sheet pan and toss with the grapeseed oil. Roast for 20 minutes, stirring halfway through baking.

In a small bowl, whisk together the rice vinegar, miso paste and maple syrup until smooth. Slowly whisk in the walnut oil. Place the kale in a large bowl and toss with 2 tablespoons of the dressing. Massage the dressing into the kale, until the leaves are soft and pliable. Add the cooked rye berries, the pumpkin and the remaining dressing and toss to coat. Sprinkle the almonds over the top and serve warm or at room temperature.