Dandelion Greens, Sweet Potato, and Pumpkin Seed Salad with Miso Dressing

Salad dressing:

• 2 T yellow or white miso
• 2 T seasoned rice wine vinegar
• 1/2 tsp grated ginger (optional)
• 2 tsp maple syrup (optional)
• 1 garlic clove, minced
• 3 T peanut oil (or olive oil or sunflower oil)
• 1 T sesame oil (optional)

Combine all the ingredients and whisk together.  If it’s too thick, add a little water until you get to the desired thickness.

Salad mix

• 2 medium sweet potatoes, peeled and cut into about 1/2″ pieces and either stir-fried or roasted (I quickly stir-fried them – but you can add a little olive oil and bake them in a 400 degree oven for about 15-20 minutes)
• 2 heads Little Gem lettuce or 1 small head Romaine lettuce – chopped
• 2 c dandelion greens, chopped
• 1/4 c roasted, salted pumpkin seeds (pepitas)  – or toasted sesame seeds or pine nuts

Optional addition: 3/4 lb. organic, free range boneless, skinless chicken thighs, poached and then shredded or chopped – or a purchased cooked chicken meeting the same standards – shredded or chopped

Just before serving, gently toss the salad mix with the dressing, adding the dressing a little at a time until everything is just lightly coated; you may not use all the dressing.  Add salt and pepper to taste, top with the chicken if you’re using it,  and serve.