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Miso Glazed Pumpkin Kale Salad

A comforting salad that harmonizes the nutty sweetness of roasted pumpkin with the robustness of kale, all enveloped in a luscious miso-tahini dressing.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Dish, Salad, Side Dish
Cuisine: American, Fall, Japanese
Calories: 180
Ingredients Method Notes

Ingredients
  

Pumpkin Preparation
  • 1/2 pieces Japanese pumpkin or butternut squash Look for firm, unblemished skin.
  • 2 teaspoons sesame oil Toasted for added nuttiness.
  • 2 teaspoons white miso paste For rich umami flavor.
  • 1 tablespoon tahini Use pure tahini without added oils.
  • 1-2 teaspoons maple syrup Use real maple syrup for better flavor.
  • 1/2 teaspoon ground ginger A warm spice for the dressing.
  • 2 tablespoons water Adjust for desired dressing consistency.
Salad Base
  • 1 bunch curly kale Roughly chopped, remove thick stems.
  • 1/4 pieces red onion Thinly sliced for zesty crunch.
  • toasted sesame seeds For garnish and added crunch.

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment.
  2. Slice the pumpkin or butternut squash into 1/2-inch wedges and toss with sesame oil and white miso paste.
  3. Spread the pumpkin wedges on the baking sheet and roast for about 25 minutes, until fork-tender and golden.
Dressing and Kale
  1. While the pumpkin roasts, mix tahini, miso pastes, maple syrup, ground ginger, and water until smooth.
  2. In a large bowl, combine chopped kale and red onion. Pour 3 tablespoons of dressing over and massage for 2-3 minutes.
Finishing Touches
  1. Once the pumpkin is done, brush with remaining dressing and sprinkle with sesame seeds.
  2. Assemble the salad by placing massaged kale on a plate, topping with roasted pumpkin, and adding extra sesame seeds.

Notes

Best enjoyed fresh but can be stored in the fridge for up to 3 days.