1/4cupfinely grated Parmesan cheeseplus more for garnish
kosher salt
1egg whitebeaten
2teaspoonslow-sodium soy sauce
2tablespoonsextra-virgin olive oil
Freshly ground black pepper
For The Buttermilk Dressing:
1/2cupplain yogurt or buttermilk
1/3cupCrema or sour cream
1tablespoonwhite wine vinegar
3/4teaspoongranulated sugar
kosher salt
Freshly ground black pepper
For The Salad:
6ouncesbaby spinach, kale, or chard
1cup halvedred grapes
1mediumfennel bulbshalved, cored, and thinly sliced
Instructions
Make The Savory Granola: Heat the oven to 325°F and arrange a rack in the middle and line a baking sheet with parchment paper. Combine oats, pumpkin seeds, cheese, and salt in a large bowl and stir to combine; set aside.Place the egg white, oil, and soy in a small bowl and whisk until foamy then pour it over the oats and mix until everything is well coated. Spread the mixture in a thin, even layer on a rimmed baking sheet. Bake until golden brown, stirring every 10 minutes, about 30 minutes total. Remove the pan from the oven, place it on a wire rack, and cool the granola completely. (It will crisp up as it cools.)(Can be made up to 4 days ahead of time. Store at room temperature in an airtight container until ready to use.)
Make The Buttermilk Dressing: Combine buttermilk or yogurt, crème fraîche or sour cream, vinegar, 1 teaspoon of salt, 3/4 teaspoon of pepper, and sugar in a small food processor or bowl and process or whisk until evenly combined. Taste, adjust seasoning as desired and serve.(Can be made up to 4 days ahead of time. Store refrigerated in an airtight container and stir before using.)
Assemble The Salad: To serve, arrange greens on a serving dish, top with shaved fennel and grapes, sprinkle granola, and top with shavings of cheese. Pass dressing on the side.