sesame miso detox salad

Roast the carrots.

Preheat oven to 350 F. Place peeled carrots onto a baking sheet, drizzle with olive oil and sprinkle with salt. Gently toss carrots to evenly coat. Roast for 15-20 minutes, or until the carrots just start to turn tender.

Prepare the miso glaze.

Mix the white miso paste, maple syrup, and garlic powder in a small bowl. Brush the carrots on both sides with the glaze. Transfer the baking sheet back to the oven and roast for another 15-20 minutes, or until the carrots are fork tender and lightly caramelized.

Assemble the salad.

Place the romaine, cucumbers, chickpeas, tomatoes, celery, avocado, and glazed carrots in a large salad bowl.

Make the dressing.

In a small jar with a tightly fitted lid, combine all of the dressing ingredients and shake well to combine. Drizzle over the salad and garnish with fresh cilantro, scallions, or parsley.

If you make this sesame miso detox salad, be sure to leave a comment and/or give this recipe a rating! And of course, if you do make this recipe, don't forget to also tag me on Instagram!

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THE RECIPE

sesame miso detox salad

INGREDIENTS

• 2 celery stalks, chopped

• 1 large cucumber, sliced

• 6 cups shredded romaine lettuce

• 2 cups cherry tomatoes, halved

• kosher salt and fresh black pepper

• 2 tablespoon extra virgin olive oil

• 1/4 cup fresh cilantro, and or parsley, roughly chopped

• 1 avocado, sliced

• 1 can (14 ounce) chickpeas, drained

• 6 carrots, peeled

• 2 tablespoon white miso paste

• 1 tablespoon pure maple syrup

• 1 tablespoon garlic powder

• 2-3 tablespoons toasted sesame seeds

HONEY GINGER VINAIGRETTE

• 1/4 cup red wine vinegar

• 1/3 cup extra virgin olive oil

• 1 tablespoon honey

• 1 teaspoon freshly minced ginger

• 1 teaspoon freshly minced garlic

• 2 tablespoons soy sauce

• 2 tablespoons thai sweet chili sauce

• 2 tablespoons toasted sesame oil

• salt and pepper, to taste

INSTRUCTIONS

1. Preheat oven to 350 F. Place peeled carrots onto a baking sheet, drizzle with olive oil and sprinkle with salt. Gently toss carrots to evenly coat. Roast for 15-20 minutes, or until the carrots just start to turn tender.

2. To make the miso glaze, mix the white miso paste, maple syrup, and garlic powder in a small bowl. Brush the carrots on both sides with the glaze. Transfer the baking sheet back to the oven and roast for another 15-20 minutes, or until the carrots are fork tender and lightly caramelized. Sprinkle carrots with toasted sesame seeds.

3. Place the romaine, cucumbers, chickpeas, tomatoes, celery, avocado, and glazed carrots in a large salad bowl.

4. Make the dressing. In a small jar with a tightly fitted lid, combine all of the dressing ingredients and shake well to combine. Drizzle over the salad and garnish with fresh cilantro, scallions, or parsley. Enjoy!