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Miso Glazed Pumpkin Kale Salad

A delightful salad featuring roasted pumpkin, nutrient-dense kale, and a creamy, umami-packed miso dressing—a perfect dish for autumn!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Fusion, Japanese
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Salad
  • 1/2 piece Japanese pumpkin or butternut squash Choose a firm pumpkin, kabocha is recommended for its sweet flavor.
  • 1 bunch curly kale, roughly chopped Can substitute with Lacinato (dinosaur) kale.
  • 1/4 piece red onion, thinly sliced Adds a delightful crunch.
  • to taste tablespoon toasted sesame seeds For garnish.
For the Dressing
  • 2 teaspoons sesame oil Use a high-quality, toasted sesame oil for best flavor.
  • 2 tablespoons white miso paste Adds depth and creaminess.
  • 1 tablespoon tahini Adds nuttiness that complements the pumpkin.
  • 1-2 teaspoons maple syrup Adjust to your sweetness preference.
  • 1/2 teaspoon ground ginger A touch of warmth.
  • 2 tablespoons water To thin the dressing to desired consistency.

Method
 

Preparation
  1. Preheat your oven to 425 degrees F (220 degrees C) and line a baking sheet with parchment paper.
  2. Slice the pumpkin into small 1/2-inch wedges and place them on the lined baking sheet. Drizzle with sesame oil and miso paste, ensuring each piece is well-coated.
  3. Roast in the oven for about 25 minutes or until softened and caramelized.
  4. While the pumpkin is roasting, combine tahini, white miso paste, maple syrup, ground ginger, and water in a small bowl. Start with 2 tablespoons of water and add more if needed to reach your desired consistency.
  5. In a large bowl, add the chopped kale and thinly sliced red onion. Drizzle about 3 tablespoons of your dressing over them and gently massage until the kale softens.
  6. When the roasted pumpkin is out of the oven, brush it with the remaining tahini-miso dressing and sprinkle with sesame seeds.
  7. Assemble the dish by arranging the massaged kale on a large plate and topping it with the miso-glazed pumpkin. Finish with a sprinkle of toasted sesame seeds and serve immediately.

Notes

Best enjoyed fresh, but can be stored in the fridge for up to 3 days. Avoid overcooking the pumpkin.