Miso Sesame Roasted Veggie Salad

This hearty miso sesame roasted veggie salad brings roasted cabbage, carrots, and peppers together with chickpeas and a creamy ginger miso dressing. It’s filling, crunchy, and packed with flavor—a salad that feels like a meal, not a side dish.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 people

Course: Dinner, Main Course, Salad

Cuisine: Asian-Inspired, Fusion

Calories: 280

Ingredients Method Notes

Ingredients

For the Salad:

1 small green cabbage cut into wedges
2 medium carrots cut into thin sticks
1 red bell pepper sliced
1 cup cooked chickpeas or edamame
1 tablespoon sesame oil
1 teaspoon maple syrup
Salt and pepper to taste
Sesame seeds for garnish

For the Dressing:

2 tablespoons white miso paste
1 tablespoon rice vinegar
1 tablespoon soy sauce
1 tablespoon sesame oil
1 teaspoon maple syrup
1 small garlic clove grated
1 teaspoon fresh ginger grated
2 –3 tablespoons warm water to thin

Method

Preheat the oven to 425°F (220°C).
Prepare the veggies. Arrange cabbage wedges, carrots, and bell pepper on a parchment-lined baking sheet.
Season. Drizzle with sesame oil, add maple syrup, and sprinkle with salt and pepper. Toss lightly.
Roast. Bake for 25–30 minutes, flipping halfway, until cabbage edges caramelize and carrots are tender.
Make the dressing. In a small bowl, whisk together miso, vinegar, soy sauce, sesame oil, maple syrup, garlic, and ginger. Add warm water a little at a time until smooth.
Assemble the salad. In a large bowl, combine roasted veggies with chickpeas. Pour dressing over the top and toss.
Finish. Sprinkle with sesame seeds and serve warm or chilled.

Notes

Swap chickpeas for edamame if you want more protein.
White miso works best, but red miso can be used in smaller amounts for a stronger flavor.
This salad keeps well in the fridge for up to three days. Store the dressing separately for the best texture.