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Export 18 ingredients for grocery delivery
Step 1
Put serving bowls in the refrigerator until well chilled.
Step 2
For the miso dressing: Preheat the oven to 350 degrees F.
Step 3
Spread the sesame seeds on a baking sheet and toast for 2 minutes in the oven. Add the fennel seeds and toast for an additional 2 minutes. Put the seeds in a blender or food processor and blend on high until pulverized. Set aside.
Step 4
Add the oil, vinegar, honey, miso, lemon juice, molasses, Sriracha, garlic, onions, salt and pepper to a large tall container (at least 6 cups in size). Puree the mixture using an immersion blender. Mix in the ground seeds. Measure out 1/2 cup of the dressing for the salad, and refrigerate the rest for another use.
Step 5
For the kale salad: In a large bowl, season the kale with salt and pepper. Toss with the miso dressing, making sure the kale has been thoroughly coated.
Step 6
Serve the salad in the chilled bowls and garnish with the nuts and raisins. Top with the orange segments and shaved onions in the center.