Salad with Honey Miso Dressing
Not just your ordinary salad, packed full of nutrients and antioxidants this delicious salad will be your new go to…
20 minutesPrep Time
25 minutesCooking Time
4Servings
Shop Ingredients
Makes 4 servings1 bunch broccolini, blanched and cut in half
2 cups spinachSorry this product is not available at your store
1 cup green beans, blanchedSorry this product is not available at your store
350 g pumpkin, cut into cubes
4 radishes, thinly sliced
300 g tempeh, cubedSorry this product is not available at your store
1 avocado, cut into wedges
2 tsp honey
1 tbsp misoSorry this product is not available at your store
2 tbsp tahini
2 tsp tamari or salt reduced soy (gluten free soy)
2 tsp sesame oil
1/2 tsp ginger, grated
2 tbsp rice vinegar/apple cider vinegarSorry this product is not available at your store
2 tbsp extra virgin olive oil
2 tbsp water
Directions
- Preheat the oven to 180C.
- In a bowl, mix the pumpkin with a drizzle of olive oil, salt and pepper. Place on a baking tray (being careful not to overcrowd) and bake for 25 minutes or until tender. In a separate tray, place the tempeh with a drizzle of olive oil and bake for 35 minutes or until golden brown.
- In a blender, blend all the ingredients together or alternatively you can use a whisk to mix the dressing until emulsified.
- To assemble the salad, arrange the spinach, broccolini, beans, pumpkin, avocado and radishes on a serving platter. Top with the baked tempeh, and a drizzle of the miso dressing.