Ingredients
1 tsp fresh ginger
diced
1 tbsp white miso
can use miso soup sachets
1 tsp honey
500g pumpkin
peeled and cut into medium chunks
10 baby carrots
no need to peel
¼ cup olive oil
for roasting
2 cups baby spinach
washed and dried well
1 cup broccoli
cooked until tender and cooled
6 radishes
sliced thinly
1 avocado
sliced
50 almonds
chopped
1 handful fresh herbs
3 tbsp vegetable oil
for dressing
1 tbsp soy sauce
for dressing
1 tbsp red wine vinegar
for dressing
½ tbsp sesame oil
for dressing
1 juice of lime lime
for dressing
Allergy Advice
Contains Gluten
Contains Nuts
Contains Sesame
Contains Soy
Equipment
- 1 Oven
- 1 Baking dish
- 1 Baking paper
- 1 Large mixing bowl
- 1 Whisk or jar
Instructions
- Preheat oven to 180°C or 160°C fan-forced. Line a baking dish with baking paper and set aside.
- In a big bowl, mix the ginger, miso and the honey with 1/4 cup of boiling water. Throw in the pumpkin and the carrots and toss well so that everything’s nicely coated.
- Pour the olive oil into a baking dish and then add the pumpkin and carrots. Toss well once more and bake for 30 minutes or until tender and caramelising. Lift the vegetables out of the oil and set aside.
- In a big bowl, combine the spinach, broccoli, radishes, avocado, almonds, roasted pumpkin, carrots and herbs.
- To make the dressing: Whisk all ingredients together well (or put them in a jar and shake them up!)
- Dress the salad gently with the dressing and season well with salt and pepper.
Notes
Tip
Season well with salt and pepper at the end to make the flavors pop.
Tip
Make sure the roasted vegetables are lifted out of the excess oil before adding to the greens.
Variation
Add sliced seared beef, BBQ chicken, or tofu for protein.
Variation
Add shaved cabbage, pumpkin seeds, sesame seeds, or sliced pear for more variety.
Storage
Best served immediately while roasted vegetables are warm or at room temperature.
Help – is there an actual method for this salad? I’m hopeless without a recipe and this one just has a list of ingredients… Thanks.
Oops! It seems this recipe was so good that half of it got eaten 😉 Sorry about the missing information, it has now been corrected with all of the method included. Julie, Editor, Kidspot NZ