Miso-Curry Roasted Vegetable Salad

Gluten free and vegan Miso-Curry Roasted Vegetable Salad {Beard and Bonnet}

If you are like me then you probably bought a few extra veggies than you will need for Thanksgiving Day. I am always afraid I will need just a few more potatoes or a couple more Brussels sprouts and inevitably I am left the weekend after the big day with a crisper drawer full of odds and ends. Please, tell me I am not alone here! Luckily, I have come up with a pretty snazzy use for all of those leftover veggies and even better – it won’t remind you of Thanksgiving flavors at all. This miso-curry roasted salad is going to knock your post Thanksgiving socks off for sure!

Gluten free and vegan Miso-Curry Roasted Vegetable Salad {Beard and Bonnet}

You know by Saturday you will be done with the holiday feast flavor profile and will be craving something completely different and this salad is just the thing. It’s light, but still hearty enough to fill you up – packs a major flavor punch from the combination of miso and curry – and it’s easily customizable so that you can use up whatever you have on hand. Winner winner holiday weekend dinner!!!

Gluten free and vegan Miso-Curry Roasted Vegetable Salad {Beard and Bonnet}


Miso-Curry Roasted Vegetable Salad

  • Author: Beard And Bonnet
  • Yield: 4 as a main 6 as a side 1x


  • 1 pound fingerling red potatoes, halved or quartered if really large
  • 1 sweet dumpling squash, seeds removed and cut into wedges
  • 1/2 pound Brussels sprouts
  • 1 small yellow onion, cut into wedges
  • 1 cup thickly sliced carrots
  • 1/4 cup olive oil
  • 1/4 cup gluten free white miso
  • 1 tablespoon Thai red curry paste
  • 1/4 cup freshly squeezed orange juice
  • 6 ounces baby spinach
  • 1/4 cup cilantro leaves
  • 1/2 cup pepitas


  1. Preheat the oven to 400°F with a rack in the middle. Wash all of the vegetables and cut them into 1/2 inch thick cubes or half moons and place in a large mixing bowl.
  2. In a separate large bowl, whisk together the olive oil, miso, and curry paste. Measure out 1/3 cup of the mixture and and toss it in with the vegetables. Mixing until every veggie is coated in the sauce.
  3. Place the veggies on a large, rimmed baking sheet in a single layer and roast for 25-30 minutes, tossing every 10 minutes, until all of the veggies are tender and browned with crisp edges.
  4. While the veggies are roasting, whisk the orange juice in with the remaining miso-curry dressing and transfer to a dish to use as the salad dressing. Arrange the spinach on a large platter, sprinkle the cilantro leaves and pepitas over the top and set aside until ready to use.
  5. Remove the roasted veggies from the oven when they are tender and starting to caramelize. Allow them to cool slightly then arrange them over the top of the prepared greens. Serve with the prepared miso-curry dressing.


Inspired by Supernatural Everyday by Heidi Swanson

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  1. Gaby December 1, 2014 at 11:58 am

    Just what I need after my indulgent Thanksgiving!!


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