Roasted Vegetables With Miso Dressing
Warm salad season is here! As the weather cools, roasted vegetables bring cozy, comforting flavors to your table while still keeping meals fresh, nutritious, and satisfying. This hearty, hot salad combines roasted veggies, quinoa, and a savory miso dressing.
Ingredients
Veggies & Quinoa:
3–4 turnips
3 cups Area 2 Farms’ Kale Mix, roughly chopped
2 cups pea shoots
2 medium sweet potatoes
1 head broccoli
1/2 small red onion, sliced
3/4 cup quinoa
4 Tbsp neutral oil (such as avocado or grapeseed; can sub with olive oil if necessary)
5 Tbsp soy sauce or coconut aminos
1 Tbsp maple syrup or honey
1 Tbsp chili garlic sauce (such as Sriracha)
Optional: 1 Tbsp sesame seedsWhy Use Dried Beans?
Dried beans take more passive cooking time than canned, but provide a better, meatier texture.
Because they haven’t been soaking in salty liquid, you have more control over seasoning.
Dressing:
3/4 cup neutral oil (such as avocado or grapeseed; can sub with olive oil if necessary)
1/2 cup white miso
1/2 cup water
3 Tbsp maple syrup or honey
3 Tbsp rice wine vinegar
3 Tbsp chopped green onion
Tip: You can also sub a favorite store-bought sesame or miso dressing.
Instructions
Prepare the dressing:
Blend all dressing ingredients in a blender or whisk together in a bowl.
Prep the vegetables:
Cut broccoli into florets. For larger stems, split and slice into half moons, avoiding the woody end.
Cut sweet potatoes into 1-inch cubes.
Cut turnips in half, reserving the greens.
Mix and season:
In a large bowl, combine soy sauce, maple syrup, and chili garlic sauce.
Add broccoli, sweet potatoes, turnips, and sliced red onion. Toss well.
Roast the main vegetables:
Spread evenly on a large baking sheet, making sure they’re not crowded so they brown instead of steam.
Roast for about 25 minutes, tossing a couple of times, until tender and browned around the edges.
Prepare the greens:
Roughly chop the turnip greens and kale mix.
Place the pea shoots, kale mix, and turnip greens on a separate baking sheet.
Toss with a drizzle of oil and a pinch of salt.
Roast for 8–10 minutes until slightly crisp (they will crisp more as they cool).
Cook the quinoa:
While the veggies roast, cook quinoa according to package directions.
Assemble the bowl:
Mix roasted vegetables, roasted greens, and quinoa in a large bowl.
Add part of the dressing, tossing to coat.
Adjust with more dressing or salt as needed.
Garnish with sesame seeds if desired.
Area 2 Farms for Locals
Your food should be equally accessible and nutritious. Which is where we come in. At Area 2 Farms, we grow fresh organic produce within 10 miles of you.
