Miso works just as well in a salad dressing as it does in soup, and here it turns a simple roasted vegetable salad into something that's quietly delivering fermented compounds along with all that plant fiber. A mix of different roasted vegetables also means more diverse fiber types hitting your gut in one meal.
Ingredients
- 1 sweet potato, cubed
- 1 head broccoli, cut into florets
- 1 red onion, cut into wedges
- 3 tbsp olive oil, divided
- Salt and pepper
- 4 cups mixed greens
- Miso vinaigrette: 2 tbsp white miso paste, 2 tbsp rice vinegar, 1 tbsp olive oil, 1 tsp honey, 1 tsp sesame oil, 2-3 tbsp warm water
Instructions
- Preheat oven to 210C. Toss sweet potato, broccoli, and onion with 2 tbsp olive oil, salt, and pepper. Roast 25-30 minutes until tender and caramelized.
- Whisk miso vinaigrette ingredients together, adding warm water until pourable.
- Arrange mixed greens on a large plate or in bowls. Top with roasted vegetables.
- Drizzle generously with miso vinaigrette and serve.
Nutrition Facts (per serving)
| Calories | 220 |
| Total fat | 13g |
| Total carbohydrates | 24g |
| Dietary fiber | 6g |
| Protein | 5g |
| Sodium | 480mg |
Why This Is Good for Your Gut
Miso contributes fermented compounds and live cultures when not exposed to prolonged high heat. Broccoli's glucosinolates convert into anti-inflammatory isothiocyanates. Sweet potato adds soluble fiber and beta-carotene. The variety of vegetables supports broader microbiome diversity.
Whisk the miso dressing separately rather than adding miso straight to hot vegetables. It keeps more of the fermented benefit intact.
This recipe is for informational purposes only and is not a substitute for professional dietary advice.