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Kale Salad with Miso-Lemon Vinaigrette

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Kale is still frequently on the menu at my house, and this Kale Salad with Miso-Lemon Vinaigrette is my latest creation.

Kale Salad with Miso Lemon Vinaigrette

Made with miso, lemon juice, honey, sesame oil, rice wine vinegar, olive oil, salt and pepper, this Miso-Lemon Vinaigrette is simple to prepare, but still packed with flavor.  It’s salty.  It’s tart.  It’s bright.   And it’ll make you go “Oh my!” after just one taste.  I’ve paired this bold dressing with an equally full-flavored green: kale.  Prepared like my Raw Kale Salad, the chopped kale gets tossed with several spoonfuls of vinaigrette, then sits for a short while until tender.  A final sprinkling of chopped, roasted pistachios and flaky sea salt add crunch and contrast.

Miso-Lemon Vinaigrette has become one of our weekly standards, because it pairs so well with many other things.  The sauce is on the thinner side, so it packs a big flavor punch without adding too much heft.  I like to drizzle it on all sorts of salads, roasted vegetables and seafood.  Bonus!  The vinaigrette is made with mainly fridge and pantry staples.  You can keep most ingredients on hand, and then pick up fresh lemons as needed.  Continue reading for the recipe.

Miso Lemon Vinaigrette Ingredients

For this recipe, you’ll want to use white (shiro) or yellow (shinshu) miso.  These two miso varieties are more on the mild side, and they’ll lend an earthy, saltiness to the vinaigrette.  In particular, I used white miso here (pictured above).  I’ve always got a big package of white miso sitting in the fridge.  It’s so versatile!  Use it for sauces, soups, appetizers, roasted vegetables or chicken.  Miso keeps forever in the fridge too.

Kale

Miso Lemon Vinaigrette

I’ve used lacinato kale here, but any kale variety would work well.  Just make sure the leaves are firm and without spots, tears and holes.  If your kale has gone limp in the fridge, rinse with cold water and wrap in a paper towel.  Let the kale sit in the fridge overnight, and it should spring back to life.

Kale Salad

Kale Salad with Miso Lemon Vinaigrette
5 from 7 votes
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Kale Salad with Miso-Lemon Vinaigrette

Servings 4 salads
Author Brandon Matzek

Ingredients

For the Miso-Lemon Vinaigrette:

  • 2 tablespoons white (shiro) miso
  • 1 tablespoon honey
  • 1 tablespoon sesame oil
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons freshly squeezed lemon juice
  • 3 tablespoons olive oil
  • Kosher salt
  • Freshly ground black pepper

For the Kale Salad:

  • 2 bunches lacinato (dino, black) kale, stems discarded and leaves chopped into bite-sized pieces
  • 1/4 cup unsalted, roasted pistachios, chopped
  • Flaky sea salt

Instructions

  1. Add miso, honey, sesame oil, vinegar and lemon juice to a medium bowl, whisking to combine. In a slow, steady stream, whisk in olive oil until emulsified. Season to taste with kosher salt and black pepper.
  2. Place chopped kale in a large bowl, and drizzle over some of the vinaigrette. Using your hands, work the vinaigrette throughout the greens, tossing and massaging as needed. The leaves should be glistening with vinaigrette, not swimming in it. Let the salad sit at room temperature for 15 - 20 minutes until the kale leaves are tender. Transfer any unused vinaigrette into a clean container, and store in the fridge.

To serve, divide dressed greens between 4 salad plates, and top with chopped pistachios and a sprinkling of flaky sea salt. Enjoy immediately!

Here are some other healthy salad recipes on Kitchen Konfidence:

Roasted Carrot, Fennel and Blood Orange Salad

Roasted Carrot, Fennel and Blood Orange Salad

Marinated Flank Steak Salad with Feta and Arugula

Flank Steak Salad with Feta and Arugula

Grilled Kale Salad

Grilled Kale Caesar with Torn Croutons

White Bean, Fennel and Chorizo Salad in a Jar

Salad in a Jar

Raw Kale Salad

Raw Kale Salad

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Reader Interactions

Comments

  7. Brandon, you make beautiful salads. I like that kale variety and will be on the lookout for it. I haven’t worked with miso before and am tempted to do so – any recommendations where to find a good stock/brand? Happy Spring, neighbor! 🙂

    Reply

    • Thanks Cristina! Trader Joe’s sometimes has miso and it’s always in stock at Whole Foods and Asian markets. I looks for the brands that are non-GMO. Happy Spring!!

      Reply

  10. Love that kale tip for bringing kale back to life! I juice with kale a lot so I buy it in bulk which means it does wilt on me occasionally. I’ll try your method for sure! And the salad and its dressing sound to-die-for!!

    Reply

    • Thanks Bri! I’m also a fan of lemon vinaigrettes. I’ve always got lemons on my kitchen counter 🙂

      Reply

  14. HOLY YES to all the things. Dino kale is my favorite kale and I always include it in my salad whenever I can. High five to miso in the fridge at all times cause it really is so versatile. Cannot wait to make this vinaigrette!!

    Reply

  15. What a fantastic salad dressing. I have some yellow miso in the fridge right now and plan to make this for lunch with some Asian greens I have on hand. I’ll also try it with kale, but want to use it with what I have. I don’t want to wait long enough to head to the store. Your other salads look wonderful too – and LOVE your photography!

    Reply

  19. I’m so glad you’ve gotten hooked on miso. I can only imagine how wonderful this kale salad is massaged with some lemony umami goodness. And I love how many possibilities there are for this salad. Could probably top it with grilled shrimp or meat or even an assortment of veggies.

    Reply

  21. THIS IS THE BEST SALAD DRESSING I’VE EVER HAD!!! Seriously, I licked the bowl clean to get every last drop! I can’t wait to test out more of your recipes – this one makes me want to have a healthy kale salad everyday!

    Reply

  22. 5 stars
    I’ve made this vinaigrette a dozen times now, and it’s a definitely household favorite. SO fabulous with a simple kale salad, and love how it amps up any veggie dish. We enjoyed it last night with kale, Israeli couscous, roasted delicata squash, dried dates, and toasted slivered almonds – yum! Thanks for an epic recipe!

    Reply

  24. 5 stars
    This salad was off the hook delish! I followed the recipe exactly down to the pistachios (wonderful). Even my picky 5 yr old was loving it.
    I want to try chopping it more, warming it with quinoa or farro, some chewy grain. Yum.
    Thanks!

    Reply

    • Amazing!!! Thanks for sharing results. I love the sound of that warm salad too. Let me know how it turns out.

      Reply

  25. This looks delicious and healthy. Is this the kind of salad that tastes better the next day or is it best to eat it then and there? Thanks!

    Reply

    • Thanks Bekah! This salad is good right after you make it, and it also holds up the next day! Just add the pistachios right before serving. They will get a bit soggy if left with the greens overnight. Enjoy!

      Reply

  26. 5 stars
    Along with your raw kale salad, this salad is one of my favorites. Everyone loves the dressing and I’ve had numerous people ask me for the recipe.

    Thanks for posting it!

    Reply

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