Miso Broccoli Grain Salad
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 390
- Total Fat
- 25
- Saturated Fat
- 3
- Carbohydrates
- 35
- Dietary Fiber
- 6
- Sugar
- 6
- Protein
- 10
- Cholesterol
- 0
- Sodium
- 528
- Total: 45 min
- Active: 30 min
Ingredients
Broccoli:
1 pound broccoli florets
1 tablespoon neutral oil
Kosher salt
Dressing:
5 tablespoons neutral oil
1/4 cup rice vinegar
3 tablespoons white miso paste
1 1/2 tablespoons toasted sesame oil
1 tablespoon granulated sugar
1 tablespoon toasted sesame seeds
2 teaspoons soy sauce
1 1/2 teaspoons grated ginger
1 teaspoon kosher salt
3 tablespoons water, if needed
Salad:
4 cups cooked wheat berries
4 green onions, sliced
1/2 cup chopped toasted cashews
1 medium carrot, coarsely grated
Directions
- Arrange an oven rack in the upper third position. Heat the oven to broil.
- For the broccoli: Spread the broccoli in an even layer on a rimmed baking sheet and toss well with the neutral oil. Season with a couple good pinches of salt. Place under the broiler and broil until the florets are crispy and just tender, about 5 to 10 minutes depending on your broiler’s strength.
- For the dressing: Whisk together the neutral oil, rice vinegar, miso paste, toasted sesame oil, granulated sugar, sesame seeds, soy sauce, ginger and salt in a mixing bowl or mason jar. Shake or whisk well until combined. If the dressing is too thick, add water 1 tablespoon at a time until desired consistency. Set aside.
- For the salad: In a large mixing bowl, add the cooked wheat berries, charred broccoli, green onions, chopped cashews and grated carrots. Pour in all of the dressing and toss to fully combine.
- Serve immediately. Leftovers can be kept for up to 5 days.