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Salad with Honey Miso Dressing

  • 4 Serves
  • 20 minutes
  • 25 minutes

Not just your ordinary salad, packed full of nutrients and antioxidants this delicious salad will be your new go to…



4 Serves*
1 bunch broccolini, blanched and cut in half
2  cups spinach
1 cup green beans, blanched
350 g pumpkin, cut into cubes
4 radishes, thinly sliced
300 g tempeh, cubed
1 avocado, cut into wedges
Miso Dressing
2 tsp honey
1 tbsp miso
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 vinegar
2 tbsp extra virgin olive oil
2 tbsp water
*Serving size calculator is approximate, feel free to adjust by adding a pinch here and there as needed


  1. Preheat the oven to 180C.
  2. 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.
  3. In a blender, blend all the ingredients together or alternatively you can use a whisk to mix the dressing until emulsified.
  4. 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.

Top Tips

To make a more substantial dish, you can add tofu, eggs, poached chicken or grilled fish.

More about this recipe

Nutritional Info:
Calories 388.14kcal
Total Fat 27.22g
Carbs 21.38g
Sugars 6.41g
Protein 21.24g
Sodium 360.15mg
Fibre 4.84g

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