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Vibrant Jackfruit and Roasted Root Vegetable Salad with Citrus Miso Dressing
Discover the flavor explosion of our jackfruit and roasted root veggie salad with citrus miso dressing. A nourishing, vibrant, and plant-based delight!
Are you ready to embark on a culinary journey that not only tantalizes your taste buds but also nourishes your body? This Vibrant Jackfruit and Roasted Root Vegetable Salad is a symphony of colors and textures, crafted with fresh, whole ingredients that burst with flavor and nutrients. Jackfruit, a tropical fruit known for its unique texture and ability to absorb flavors, takes center stage, providing a meaty bite that perfectly complements the earthy roasted vegetables.
Roasted root vegetables like sweet potatoes, beets, and carrots bring an array of vitamins, fiber, and antioxidants to this salad, making it a powerhouse of nutrition. The citrus miso dressing adds a tangy and umami-rich finish, transforming this salad into a gourmet experience. Every ingredient in this dish has been carefully chosen to enhance both taste and health, making it an ideal choice for anyone looking to embrace a plant-based lifestyle without compromising on flavor.
Recipe Overview
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
Servings
4
Calories
420 kcal
per serving
Cuisine
Chinese
Discover the flavor explosion of our jackfruit and roasted root veggie salad with citrus miso dressing. A nourishing, vibrant, and plant-based delight!
Ingredients
- • jackfruit (canned, in water): 1 can (about 14 oz)
- • sweet potatoes: 2 medium, peeled and cubed
- • beets: 2 medium, peeled and cubed
- • carrots: 3 medium, sliced
- • olive oil: 2 tablespoons
- • salt: 1/2 teaspoon
- • black pepper: 1/2 teaspoon
- • mixed salad greens: 6 cups
- • avocado: 1, sliced
- • pomegranate seeds: 1/2 cup
- • sesame seeds: 2 tablespoons
- • miso paste: 1 tablespoon
- • orange juice: 1/4 cup
- • lemon juice: 2 tablespoons
- • maple syrup: 1 tablespoon
- • ginger (fresh, grated): 1 teaspoon
- • garlic (minced): 1 teaspoon
Instructions
- 1 Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- 2 Spread the cubed sweet potatoes, beets, and sliced carrots on the baking sheet. Drizzle with olive oil, and sprinkle with salt and black pepper. Toss to coat evenly and roast in the oven for 25-30 minutes, or until the vegetables are tender and slightly caramelized.
- 3 While the vegetables roast, prepare the jackfruit. Drain and rinse the jackfruit, then pat dry. Shred the jackfruit pieces into a bowl using your hands or a fork.
- 4 In a small bowl, whisk together the miso paste, orange juice, lemon juice, maple syrup, ginger, and garlic until smooth and well combined. Adjust seasoning to taste.
- 5 In a large salad bowl, combine the mixed salad greens, roasted vegetables, shredded jackfruit, avocado slices, and pomegranate seeds.
- 6 Drizzle the citrus miso dressing over the salad and toss gently to combine. Sprinkle with sesame seeds before serving.
Serving Suggestions
- • This vibrant salad pairs beautifully with a side of whole grain sourdough bread or a warm quinoa pilaf for a complete meal. For an extra burst of freshness, garnish with fresh cilantro or mint leaves. Pair it with a refreshing green tea or a chilled sparkling water infused with citrus for a light and invigorating dining experience.
Storage Tips
Store any leftover salad in an airtight container in the refrigerator for up to two days. To maintain the freshness of the greens, keep the dressing separate and dress the salad just before serving. If you anticipate leftovers, consider storing roasted vegetables and jackfruit separately from the greens to preserve their texture.
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