Orange miso salad dressing is sweet and tangy, yet refreshing and fairly light. Serve it over vegetables for a side salad  to your main meal, or add cooked quinoa, beans, and cooked potatoes.






2-4 cups chopped cauliflower

2-4 cups carrots

2-4 cups chopped beets

1-2 cups chopped red cabbage

4-8 cups greens (e.g. kale, spinach)


¼ cup pitted dates or raisins

1 orange, peeled

1 teaspoon white miso paste

½ teaspoon garlic powder

½ teaspoon ginger powder

2 tablespoons cashews or pumpkin seeds

¼ cup water, or more as needed for thinning

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  1. Preheat the oven to 400F. Wash and chop the veggies. Roast the beets, cauliflower, and carrots for 20-30 minutes. The beets may need up to 40 minutes.
  2. Combine all the dressing ingredients in a high speed blender. Blend until smooth.
  3. In a bowl, combine the roasted veggies, greens, and the dressing. 
  4. Add in cooked quinoa and beans to make a meal. Enjoy!

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