WINTER NOODLE SALAD WITH MISO DRESSING

BY NICKY CORBISHLY

The spicy miso dressing makes this cold salad feel comforting.

SERVES 4

Directions

1. Preheat oven to 425°.

2. On a rimmed baking sheet, toss sweet potato pieces in olive oil. Season with salt and pepper, and roast, turning over halfway through roasting, until they are tender and browned, about 40 minutes.

3. While sweet potatoes are roasting, cook chickpeas. Heat olive oil in a medium skillet over medium-high heat. Once it shimmers, add chickpeas and cook 2 to 3 minutes so that oil coats chickpeas nicely. Then add cumin and salt and pepper to taste. Toss to coat the chickpeas. Then cook, tossing chickpeas frequently, about 15 minutes, or until they start to brown and crisp on the outside but are still tender on the inside.

4. While chickpeas and sweet potatoes are cooking, you can make the dressing! In a high-speed blender or food processor, combine avocado flesh with olive oil, garlic, cilantro and lime juice, and blend well. Add 3 to 4 tablespoons of water to the dressing to thin it out slightly. Feel free to add a couple of extra tablespoons of water to thin to your desired consistency. Season dressing with salt and pepper to taste.

5. To make salad, toss cabbage, roasted sweet potatoes and grape tomatoes in a large serving bowl. Add dressing and toss to coat. Sprinkle some chickpeas on top, and serve the rest on the side for easy access.

PER SERVING: 902 CAL; 34 G PROTEIN; 37 G FAT; 117 G CARB (22 G SUGARS); 92 MG SODIUM; 26 G FIBER

8 oz dried thin egg noodles OR TRY

Barilla

Linguine

Pasta

4 oz tenderstemmed broccoli, ends trimmed

1 Tbsp sesame oil

1 head tenderleafed green cabbage, sliced into thin strips (about 10 oz sliced)

2 medium carrots, peeled and spiralized

1 red bell pepper, seeded and sliced

1 small cucumber, spiralized

1⁄3 cup chopped fresh cilantro

1 tsp mixed black and white sesame seeds

MISO DRESSING

2 Tbsp white miso paste

2 Tbsp olive oil

1 Tbsp rice vinegar

1 Tbsp fresh lemon juice

2 Tbsp honey

1 clove garlic, peeled and minced

1 tsp minced fresh ginger

¼ tsp freshly ground black pepper

½ tsp red pepper flakes

Directions

1. Bring a saucepan of water to a boil and add egg noodles and broccoli. Simmer 3 to 4 minutes, or until noodles are cooked and broccoli is warmed through, but still has a bit of crunch.

2. Drain and run under cold water to stop the cooking process, and then toss with sesame oil to prevent noodles from sticking together.

3. Prepare dressing. In a small bowl, whisk together all dressing ingredients until fully combined.

4. In a large bowl, combine noodles, broccoli, cabbage, carrots, bell pepper, cucumber and cilantro and toss together with half of the dressing.

5. Sprinkle sesame seeds on top and serve with remaining dressing. PER SERVING: 477 CAL; 15 G PROTEIN; 14 G FAT; 78 G CARB (24 G SUGARS); 421 MG SODIUM; 13 G FIBER