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Miso Glazed Pumpkin Kale Salad

A cozy, nutritious salad combining roasted pumpkin and kale with a rich miso glaze, perfect for autumn gatherings.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: Japanese, Seasonal
Calories: 220
Ingredients Method Notes

Ingredients
  

For the Salad
  • 1/2 pieces Japanese pumpkin or butternut squash Choose one that feels heavy for its size. Fresh is best, but canned pumpkin purée can work in a pinch.
  • 1 bunch curly kale, roughly chopped Can be substituted with spinach or arugula.
  • 1/4 pieces red onion, thinly sliced For sharp, sweet contrast.
  • To taste tablespoons toasted sesame seeds For garnish and extra crunch.
For the Miso Dressing
  • 2 teaspoons sesame oil Adds a rich, nutty flavor.
  • 2 teaspoons white miso paste Look for a high-quality brand.
  • 2 tablespoons white (shiro) miso paste Essential for the dressing's umami punch.
  • 1 tablespoon tahini Nutty and creamy.
  • 1 to 2 teaspoons maple syrup Adjust for desired sweetness.
  • 1/2 teaspoon ground ginger For a zesty kick.
  • 2 tablespoons water Adjust for dressing consistency.

Method
 

Preparation
  1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. Slice the pumpkin into small 1/2-inch wedges and place them in a bowl.
  3. Drizzle with sesame oil and white miso paste, then toss well to coat.
Roasting Pumpkin
  1. Lay the pumpkin wedges flat on the baking sheet and bake for about 25 minutes, until softened and caramelized.
Making the Dressing
  1. In a small bowl, combine tahini, white miso paste, maple syrup, ground ginger, and water. Whisk until smooth.
Preparing the Kale
  1. In a large bowl, add the chopped kale and sliced onion, then massage with about 3 tablespoons of dressing.
Combining
  1. When the pumpkin is done, brush it with remaining dressing and sprinkle with sesame seeds.
  2. Plate the massaged kale and top with warm miso-glazed pumpkin.

Notes

This salad is best enjoyed fresh, but you can store leftovers in an airtight container in the fridge for up to 3 days. Dress kale just before serving to avoid wilting.