Kale Salad with Carrot-Ginger Dressing

This dressing is adapted from Hetty Lui McKinnon of NYT Cooking. The salad base was inspired by the month of December.

For the salad base:
1/2 bunch of kale leaves, stems discarded
1/2 head of radicchio, thinly sliced
1 cup quinoa

For the dressing:
1/4 cup olive oil
2 tbsp rice vinegar
1 tbsp white miso paste
1 1-inch piece of ginger, peeled and grated
2 garlic cloves
1 tsp sugar

Cook the quinoa, season with olive oil, salt, and pepper to taste, and let cool. Tear kale leaves into bit-size pieces and toss to combine with the radicchio and cooked quinoa.

Combine all the dressing ingredients into a food processor and add 2 tbsp of water. Puree until smooth.

Toss the salad base with half the dressing. You could then top the salad with your protein of choice - baked tofu cubes, sliced chicken breast, or pumpkin seeds make nice options. Add the other half of the dressing on top, finish with a drizzle of olive oil, and serve.