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Salad with Honey Miso Dressing

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  • 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…

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Ingredients

 1 bunch broccolini, blanched and cut in half
 2 cups spinach
 1 cup green beans, blanched
 1 cup (350g) pumpkin, cut into cubes
 4 radishes, thinly sliced
 1 packet (300g) 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
 ½ tsp ginger, grated
 2 tbsp rice vinegar/apple cider vinegar
 2 tbsp extra virgin olive oil
 2 tbsp water

Method

  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 Tip

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

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

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