Kale, Carrot, Cranberry Salad with Miso Dressing

1 bunch kale, stems removed, chopped
2 carrots, cut into matchsticks
1/2 cup dried cranberries
1 bottle SASS creamy miso dressing

Boil enough water to cover kale. Add stems once water is boiling. Cook 2-3 minutes until tender but still crunchy. Remove from water and allow to cool.

Add kale and carrots and cook until color brightens. Remove once carrots have softened slightly. Drain and allow to cool.

You can be fancy and make dressing with white miso, olive oil, lemon juice, and water, OR you can buy some Austin-made SASS dressing with basically the same ingredients!

Arrange kale on a platter. Sprinkle stalks, carrots, and cranberries on top and drizzle on a minimal amount of dressing.

This takes like 10 minutes! Including chopping veggies!!