For the Salad:
1 (5-count) package Jade Asian Greens Baby Bok Choy
16 ounces baby spinach
1/2 cup shredded tricolor carrots
1/4 cup shredded red cabbage
1/4 cup raw cashews
1/4 cup peeled and shelled edamame
1 blood orange, peeled and sliced
For the Dressing:
1/4 cup olive oil
1/4 cup apple cider vinegar
2 tablespoons Miso paste
1 tablespoon raw honey
1 inch ginger root, peeled and finely minced
2 cloves garlic, finely minced
1/4 teaspoon salt
Prepare dressing by placing all of the ingredients in an airtight container and shaking vigorously until thoroughly mixed. Place in the refrigerator until ready to use.
Grill the bok choy over medium-high heat for a few minutes until the ends are slightly charred.
In a large bowl, add remaining salad ingredients (except the orange) and mix together.
Arrange salad on individual plates, or on a single large platter, and top salad with grilled bok choy and blood orange slices. Drizzle with dressing.
Vegan option: To make this salad vegan, substitute another sweetener such as agave or maple syrup instead of the honey.