Use this umami-rich Master Miso Glaze for flavor! Coat Chickpeas, Green Beans, Winter Squash and Chicken with this glaze and roast – add components to create a fabulous Miso Glazed Winter Salad.
Savor this Recipe:
Roasted vegetables, chickpeas and yes ~ chicken are basted with my zesty Master Miso Glaze and roasted. The glaze will cling to every morsel creating a flavor sensation.
The perfect healthy & satisfying salad to perk up any winter table.
Simply added to Romaine Lettuce, Arugula and Watermelon Radish – this is the perfect Main Course Salad to enjoy on cooler nights with crunch and miso umami goodness.
The Master Miso Glaze offers a blast of umami flavor
Umami – derived from the Japanese term for “delicious savory taste” the glaze coats Chickpeas, Green Beans, Butternut Squash and Chicken and cooks quickly on sheet pans.
Ingredients: White Miso, Honey, Apple Cider Vinegar, Fresh Orange Juice, Extra Virgin Olive Oil, Grated Garlic & Grated Ginger
White Miso
- Miso means ‘fermented beans’ in Japanese.
- A staple of Asian cuisine – miso is mild, sweet, and lightly fermented. Yes it’s salty with sweetness overtones and an enjoyable nutty aroma. It’s used for its rich and savory depth.
- Miso boosts digestive health, is a probiotic food and contains live and active cultures.
Simple whisk all ingredients together. Add food to sheet pans and brush the Miso Glaze on top, then roast.
One tablespoon of the glaze will be set aside and used to make a quick dressing to top the salad… I love that!
The Many Options Using the Miso Glaze:
- The Master Miso Glaze is an ideal choice for Salmon (or any thick fish) and shrimp, assorted vegetables (including root veggies) and tofu
- Ingredients for the glaze can be altered:
For an Asian essence – sesame oil can replace evoo; sake can replace vinegar
For an extra citrus punch – 1/4 teaspoon minced orange rind can be added
- Cut the peeled Butternut Squash bulb into 1/2 inch rings; cut in half
- Trim Green Beans
- Cut Chicken tenderloins in large cubes
- Rinse and dry Chickpeas
I’m blending crunchy, creamy and crispy elements to create an engaging salad that is light and hearty…and delicious. Great visual appeal too!
Other Ideas for Creating this Salad:
- I like to add cooked tri-color quinoa on top (adds a crunch and protein)
- Sliced oranges can be added for some extra citrus tang and refreshingly sweet taste
- Other additions that could be welcomed:
Sliced Avocado, Pickled Onions, Edamame, Torn Kale, Radicchio, and Toasted Almonds – Salmon, Shrimp or Tofu replacing the Chicken
Close up – the Miso Glaze clings to the roasted items; and the chicken is incredibly tender!
Enjoy this Miso Glazed Salad!
Winter Salads blend hearty greens with seasonal produce that are robust, balancing textures – creating a satisfying meal.
Karen
ALSO SEE:
Fabulous Salads to make now in Winter – 18 salads to make and devour.
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Master Miso Glazed Winter Salad
Ingredients
Miso Glaze:
- 3 tablespoons white miso
- 1 tablespoon organic apple cider vinegar, such as Braggs brand
- 1 1/2 tablespoons fresh orange juice
- 1 1/2 tablespoon raw honey
- 1 1/2 tablespoons extra virgin olive oil
- 3/4 teaspoon freshly grated ginger root, (peeled)
- 1 1/2 teaspoon grated garlic, (peeled)
- option: pinch of hot chili flakes
Roasting with Master Miso Glaze:
- 1 cup canned chickpeas , I use organic; drained rinsed and patted dry
- 3/4 cups butternut squash, I choose the bulb end, peeled, seeded and cut 1/2" wide
- 5 ounces fresh green beans, trimmed (about 2 cups)
- 3 large chicken tenderloins*, 1/2 pound; tendons removed
Other Ingredients for Salad:
- 2 1/2 cups romaine lettuce, sliced
- 1 1/2 cup arugula
- 1/3 cup watermelon radish, very thinly sliced
Quick Miso Dressing for Salad – to 1 T. glaze add:
- 1 tablespoon fresh orange juice
- 1 teaspoon extra virgin olive oil
- 1 teaspoons raw honey
Instructions
Miso Glaze:
- Whisk all ingredients together in a small bowl.
Roasting with Miso Glaze:
- Preheat oven to 400 degrees. Line 2 large sheet pans with parchment paper. (I used steel sheet pans and did not use paper; just easily cleaned them afterwards.)
- Peel butternut squash bulb (the rounded part), slice into 1/2 inch rings, cut in half – add to tray, separating.Add washed and dried string beans to this tray, separating them.
- On another tray add chickpeas, spacing them.Also add chicken tenderloins; cut each into 4 pieces, spacing them.Brush the Miso Glaze on top of all, liberally – leaving ONE tablespoon remaining (this will be for the salad dressing.)
- Roast in oven for 10 minutes (I set a timer!) Remove the chicken, chickpeas and green beans to a plate. Continue to cook butternut squash until cooked through – an additional 5 – 7 minutes.
Compose Salad:
- On a large platter, or individual plates, add romaine lettuce, arugula. and watermelon radish. Top with the four miso glazed items.Make Dressing: To the remaining tablespoon of Miso Glaze – add the orange juice, evoo and honey. Stir and drizzle over the salad. Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
