Carrot Salad with Miso-Lemon Dressing | @naturallyella

Even though November/December are usually the months for baked-good overload and rich foods, I’m usually prepping for the lighter recipes of January. It’s nice because the lunch salads help balance the rich foods surrounding me during the holidays. This salad contains my current obsession: miso-lemon dressing. The saltiness from the miso pairs well with the tart lemon flavor and is balanced with a bit of honey.

5 from 1 vote
Carrot Salad with Miso-Lemon Dressing | @naturallyella
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Carrot Salad with Miso-Lemon Dressing
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 

A perfect combination of fresh salad and roasted vegetables with an easy miso-lemon dressing. Make an extra batch of the dressing to use on salads throughout the week!

Course: Salad
Servings: 2 servings
Calories: 446 kcal
Ingredients
Salad
  • 4 medium carrots about 3/4 pound
  • 2 teaspoons toasted sesame oil
  • 1/4 cup thinly sliced onions
  • 1 recipe sesame roasted almonds
  • 4 cups loosely packed baby spinach 3 ounces
Dressing
  • 1/2 tablespoon brown rice miso
  • 1 tablespoon lemon juice
  • 1 1/2 tablespoons toasted sesame oil
  • 1/2 tablespoon honey
Instructions
  1. Preheat oven to 375°F.

  2. Slice carrots on the bias, about 1/4 inch thick. Toss carrots with sesame oil and place on a parchment lined baking sheet. Roast for 20 minutes until carrots are tender and slightly caramelized. Set aside and let cool.

  3. In a small bowl, whisk together miso, lemon juice, sesame oil, and honey.

  4. Combine spinach, carrots, red onions and almonds in a large bowl. Toss with dressing until well coated and serve immediately.

Recipe Notes

Tips & Tricks: Slicing the carrots thinly allows them to cook more quickly.

Stock up: get the pantry ingredients you will need: miso, sesame oil, almonds

Nutrition: See the information.

Miso-Lemon Dressing

variations

As mentioned above, this salad is more about the dressing than it is about the salad which means you can easily substitue. Mix it up with different greens and roasted vegetables- the variations are endless!

Cabbage: Shred green or red cabbage to use in this salad instead of spinach. It adds a nice crunch and is excellent served as a slaw. You could even shred the carrots and leave them raw.

Sweet Potato: Instead of roasted carrots, chop sweet potatoes into a 1/4 inch cube and roast.

Nut Free: Leave out the almonds and top with pumpkin seeds or roasted soy beans.