Ingredients
For the salad:
1 bunch kale chopped fine
1 1/2 cup roasted pumpkin
3/4 cup dried cranberries
1/2 cup toasted pine nuts
1/4 cup pumpkin seeds
1 avocado, cut into small chunks
For the dressing:
1/4 cup white miso, at room temperature
1/4 cup honey
1/4 cup rice wine vinegar
1/3 cup grapeseed or olive oil
2 tablespoons minced fresh ginger