Soba Noodle Salad with Roasted Miso Pumpkin
A refreshing and nutrient-packed soba noodle salad featuring roasted miso pumpkin, broccolini, edamame, and a ginger sesame lime dressing.
Servings
Ingredients
Salad
- 1 tbsp white miso paste
- 0.5 tbsp sesame oil
- 1 tbsp warm water
- ¼ Kent pumpkin, cut in wedges
- 1 bunch broccolini
- 1.5 serves soba noodles (135g), cooked and rinsed under cold water
- 200 g frozen shelled edamame thawed
- 2 scallions, finely chopped
- 1 cucumber, diced
- 1 head bok choy, leaves only, sliced
- 1 tbsp pickled ginger
- 2 tbsp crushed wasabi peas
- 1 tbsp sesame seeds
Ginger Sesame Lime Dressing
- 1 tbsp ginger, minced
- 1 tbsp sesame oil
- 1 garlic cloves minced
- 2 tbsp lime juice
- 0.5 tbsp agave syrup (or sweetener of choice)
Instructions
- Preheat your oven to 400 degrees F (200 C).
- In a small bowl, combine the miso paste, warm water, and sesame oil. Brush this mixture onto the pumpkin wedges.
- Place the pumpkin in the oven and roast for 30 minutes. After 20 minutes, add the sliced broccolini to the oven for the remaining 10 minutes.
- If using frozen edamame, cover with boiling water and let sit for 5 minutes, then drain.
- Prepare the dressing by combining the minced ginger, toasted sesame oil, minced garlic, lime juice, and agave syrup.
- In a large bowl, combine the cooked soba noodles, roasted broccolini, edamame, diced cucumber, sliced scallions, sliced bok choy leaves, and the dressing. Mix well to combine.
- Top the salad with the roasted pumpkin wedges, pickled ginger, crushed wasabi peas, and a sprinkle of sesame seeds. Enjoy your nutrient-packed meal!
Video
Nutritional Information - Per Serving
Calories 636kcal | Carbohydrates 96g | Protein 29g | Fat 20g | Sodium 928mg | Fiber 13g | Vitamin A 813IU | Vitamin C 48mg | Calcium 267mg | Iron 8mg