Master Miso Glazed Winter Salad

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Master Miso Glazed Winter Salad

Use this umami-rich Master Miso Glaze for flavor! Coat Chickpeas, Green Beans, Winter Squash and Chicken with this glaze and add components to create a fabulous Miso Glazed Winter Salad.

Prep Time25

Cook Time15

Total Time40

Course: Main Course, Main course salad, side glaze

Cuisine: American, Japanese

Keyword: Master Miso Glaze, Master Miso Glazed Winter Salad

Servings: servings

Author: Karen Sheer a zest for life

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

*Chicken tenderloins - are exceptionally tender, and do not dry out easily, remember to remove the white tendons.

This recipe may not be reproduced without the consent of its author, Karen Sheer.

Nutrition