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Miso Pumpkin + Kale Salad

  • Author: Caitlin Rule
  • Prep Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 4 serves 1x
  • Category: Salad
  • Method: by hand + roasting
  • Cuisine: Vegetarian


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.




Roasted pumpkin:

  • 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
  • 12 teaspoons maple syrup
  • 1/2 teaspoon ground ginger
  • 2 tablespoons water

Kale salad

  • 1 bunch curly kale, roughly chopped
  • 1/4 red onion, thinly sliced
  • Toasted sesame seeds


  1. Preheat oven to 425 degrees and line a baking sheet with baking paper
  2. Slice the pumpkin into small 1/2 inch wedges and rub with sesame oil and miso paste.
  3. Bake in oven for 25 minutes or so, until softened and caramelised.
  4. Meanwhile combine the tahini miso dressing ingredients in a small bowl, slowly adding the water to thin it out.
  5. In a large bowl gently massage the kale and red onion with 3 tablespoons of the dressing.
  6. Once the pumpkin is cooked, brush with the remaining tahini miso dressing and sprinkle with sesame seeds.
  7. 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