Miso is made from fermented soybeans, so it contains probiotics that can support the growth of specific strains of bacteria in the gut—which is good for your gut microbiome. Miso also packs a ton of flavor, so just a few spoonfuls in the dressing takes this salad to the next level.
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- Yields:
- 4 serving(s)
- Total Time:
- 30 mins
- Cal/Serv:
- 281
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Ingredients
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- 1 1/2 lb.
mixed wild mushrooms, trimmed and cut into 1-inch pieces
- 3 tbsp.
toasted sesame oil
-
Kosher salt
- 3
small cloves garlic (2 cloves finely chopped, 1 clove grated)
- 3 tbsp.
mirin
- 2 tbsp.
red miso
- 2 tbsp.
rice vinegar
- 1 1/2 tbsp.
tahini
- 2 tsp.
Dijon mustard
- 5 c.
mixed baby greens, watercress, or a combo
- 2
scallions, thinly sliced
- 1 tbsp.
toasted sesame seeds
Directions
-
- Step 1Heat oven to 475°F. On rimmed baking sheet, toss wild mushrooms with sesame oil and 1/4 teaspoon kosher salt. Roast until golden brown, 13 to 15 minutes. Toss with chopped garlic and roast 1 minute more.
- Step 2Using immersion blender, in tall jar, puree 3 tablespoons water, mirin, red miso, rice vinegar, tahini, Dijon and grated garlic until creamy.
- Step 3Divide greens among bowls, top with slightly cooled roasted mushrooms, and sprinkle on scallions and toasted sesame seeds. Drizzle with dressing.
NUTRITION (per serving): About 261 cal, 7 g pro, 22 g carb, 7 g fiber, 7.5 g sugars (0 g added sugars), 16 g fat (1.5 g sat fat), 0 mg chol, 752 mg sodium
Kristina Kurek (she/her) is a Recipe Developer for several Hearst publications, including Good Housekeeping, Women’s Health and Prevention. In her nearly 30 years cooking professionally, she’s had her hand in many pots, including being at the helm at some of NYC’s top restaurant kitchens and serving as a culinary producer, magazine food editor, cookbook co-author, food stylist and private chef. She considers herself somewhat of a jack-of-all-trades in the kitchen but developing health-driven recipes that are nutritious, delicious and beautiful really lights her fire. When she is not geeking out over creating the most scrumptious recipes possible, she can be found snuggling with her dog, Nori, and/or nurturing her vegetable garden in the lower Hudson Valley whilst contemplating which seeds to plant next…..and then, of course, dreaming of what to cook up with the harvest!