The best ever miso glazed pumpkin + kale salad with a delicious tahini miso dressing. One of my favourite salads to whip up and is perfect for leftovers the next day. Made with all gluten-free and nut-free ingredients!
I recently had the most delicious roasted pumpkin with miso glaze (not from my kitchen) and I have been craving it over and over again. So of course I had to recreate my own version. Oh and to make sure it tasted right I have gone back to that café weekly to compare it!
When I teased this pumpkin recipe on Instagram a couple weeks ago – you guys went as crazy for it as you do when I tease a new veggie packed dessert recipe.
And now the day is finally here everyone! The most delicious TAHINI MISO PUMPKIN SALAD that you guys will absolutely love and honestly make over and over again.
It’s essentially roasted miso pumpkin and massaged kale with a delicious tahini miso dressing. This salad has saltiness from the miso, sweetness from the pumpkin + maple syrup and a slight nutty flavour from the sesame. I highly suggest you make a double batch of the dressing because it is THAT good!
Soooo, let’s make this amazing miso glazed pumpkin, shall we?
What ingredients you’ll need
- Pumpkin (winter squash) – cut into wedges and roasted to perfection. I love japanese pumpkin or butternut squash for this recipe!
- White (shiro) miso paste – the key ingredient! Make sure you specifically use “white” miso “red” miso for this recipe. I don’t recommend black miso paste as it is too strong in flavour.
- Sesame oil –Adds the best flavour to the dressing. Sesame + soy are always a winning combo in my books!
- Tahini –to add a little creaminess to the miso sauce. You can also sub peanut butter or almond butter too.
- Maple syrup – just a touch to sweeten the dressing.
- Apple cider vinegar, lemon OR lime juice – for a little acidity.
- Ground ginger – adds a lovely spice to the dressing!
- Curly kale –I like to serve to serve the miso pumpkin over a bed of massaged kale leaves. I use half of the miso dressing for the pumpkin and keep the rest for the kale.
- Red onion – for a little sing to go with kale and pumpkin. Feel free to use spring onion for a milder flavour.
- Toasted sesame seeds – Adds more sesame goodness and a lovely crunchy texture.
What Is Miso Paste?
Miso is a traditional Japanese seasoning that adds an incredible “umami” and salty flavour to dishes like soups, dressings, meats, and vegetables. It’s produced by fermenting soybeans with salt and “koji” (a type of fungus).
How to prepare this miso pumpkin and kale salad:
- Roast pumpkin: Slice pumpkin into small wedges and rub with sesame oil and miso paste. Bake for about 30 minutes or until softened and caramelised.
- Tahini miso dressing: Combine miso paste, sesame oil, tahini, vinegar, ginger and maple syrup. Slowly add water to thin it out.
- Kale salad: In a large bowl gently massage the kale and red onion with 3 tablespoons of the miso sauce.
- Miso pumpkin: Once the pumpkin is cooked, brush with the remaining miso dressing and sprinkle with sesame seeds.
- Serve: Arrange the kale on a large plate and top with the miso pumpkin. Sprinkle with extra sesame seeds on top and serve!
How to store miso pumpkin salad
Store any leftovers in an airtight container for up to 3 days. You can store it completely prepared with the kale massaged and pumpkin coated in the tahini miso. I will say that the dressing marinates the pumpkin to make it extra delicious, so the flavour will be even better the next day.
What to serve with this salad
To make this a complete meal add some roasted chicken or protein of choice. You can also pair this salad with your other favourite entrees as well for a hearty wholesome meal.
Other vegetable sides you may like
If you try this miso pumpkin + kale salad recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.Print
Healthy and delicious miso pumpkin + kale salad with a homemade miso tahini dressing. One of my favourite salads to whip up and is perfect for leftovers the next day. Made with all gluten-free and nut-free ingredients.
- 1/2 (about 600g) japanese pumpkin or butternut squash
- 2 teaspoons sesame oil
- 2 teaspoon white miso paste
Tahini Miso dressing
- 2 tablespoons white (shiro) miso paste
- 1 tablespoon sesame oil
- 1 tablespoon tahini
- 1–2 teaspoons maple syrup
- 1/2 teaspoon ground ginger
- 2 tablespoons water
- 1 bunch curly kale, roughly chopped
- 1/4 red onion, thinly sliced
- Toasted sesame seeds
- Preheat oven to 425 degrees and line a baking sheet with baking paper
- Slice the pumpkin into small 1/2 inch wedges and rub with sesame oil and miso paste.
- Bake in oven for 25 minutes or so, until softened and caramelised.
- Meanwhile combine the tahini miso dressing ingredients in a small bowl, slowly adding the water to thin it out.
- In a large bowl gently massage the kale and red onion with 3 tablespoons of the dressing.
- Once the pumpkin is cooked, brush with the remaining tahini miso dressing and sprinkle with sesame seeds.
- Arrange the kale on a large plate and top with the miso pumpkin. Sprinkle with extra sesame seeds on top and serve!
Keywords: Miso pumpkin, miso glazed pumpkin, miso tahini dressing, pumpkin kale salad