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.
Carrot Salad with Miso-Lemon Dressing
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!
Servings: 2 servings
Calories: 446 kcal
- 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
- 1/2 tablespoon brown rice miso
- 1 tablespoon lemon juice
- 1 1/2 tablespoons toasted sesame oil
- 1/2 tablespoon honey
Preheat oven to 375°F.
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.
In a small bowl, whisk together miso, lemon juice, sesame oil, and honey.
Combine spinach, carrots, red onions and almonds in a large bowl. Toss with dressing until well coated and serve immediately.
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.