Carrot & Broccoli Salad With Miso Ginger Sauce

I love creating farm-fresh recipes for the blog. I fantasize about flavor combinations in my sleep, and when we're out in the fields covered in dirt, sweating our butts off, and praying for the sun to set so we can head in for the day, dinner is never far from my mind. With that being said, there is one thing you may be surprised to find out about me. I am 100% a creature of habit. I wake up at the same time every morning, head to bed at the same time every night, have 2 cups of coffee before heading out to the fields, and eat avocado toast almost every day for lunch. If I didn't have a food blog, I would eat some of this broccoli and carrot miso salad every night. Often when I'm not blogging, this is a staple meal I turn to (I'll sometimes switch up the veggies, but the sauce, sesame seeds, and edamame are always staples).

Ingredients

Salad

• 1 cup uncooked rice (or grain of your choice)
• 1 pound carrots, sliced in half lengthwise and then cut into 1 inch chunks
• 1 large head of broccoli, cut into florets
• 2 tablespoons grapeseed oil (or olive oil)
• 1 cup cooked edamame
• 1 cup cilantro, chopped
• 2 tablespoons black sesame seeds
• 2 tablespoons white sesame seeds

Sauce

• 1 tablespoon minced fresh ginger
• 1 large garlic clove, minced
• 1 teaspoon chili paste (or sriracha)
• 2 tablespoons white miso
• 2 1/2 tablespoons tahini
• 1 tablespoon rice vinegar
• 1 tablespoon pure maple syrup
• 1 tablespoon toasted sesame oil
• 1 tablespoon grapeseed oil (or olive oil)
• 2 tablespoons water (plus more to thin if necessary)

Directions

1. Preheat the Oven
   Preheat your oven to 400°F (200°C). This high heat helps to caramelize the vegetables, enhancing their natural sweetness.
2. Cook the Rice
   Cook the rice according to the specific brand’s instructions. Typically, this involves rinsing the rice, bringing it to a boil in water, then simmering until tender. Set aside when done.
3. Prepare the Edamame
   If you’re using frozen edamame, quickly blanch them in boiling water for 3-5 minutes until they are tender and bright green. Drain and set aside.
4. Roast the Vegetables
   Toss the chopped carrots and broccoli with the grapeseed oil (or olive oil). Place them on a prepared baking sheet in a single layer. Roast in the oven until the vegetables are tender and lightly browned, about 25-30 minutes. Check the vegetables halfway through and stir them for even cooking. If the broccoli is browning too quickly, remove it from the oven before the carrots are entirely done.
5. Toast the Sesame Seeds
   Lightly toast the black and white sesame seeds in a skillet over low heat until fragrant, about 1-2 minutes. Keep a very close eye on them to ensure they don’t burn. Remove from heat and set aside.
6. Make the Sauce
   Combine all the ingredients for the sauce in a bowl and whisk until smooth and creamy. An immersion blender or small food processor can help achieve a smoother consistency. Taste and adjust the seasonings as needed. If the sauce is too thick, add a bit more water to thin it to your desired consistency.
7. Assemble the Salad
   Toss the roasted carrots and broccoli in a large bowl with the blanched edamame and chopped cilantro. Serve the vegetable mixture over the cooked rice.
8. Add the Sauce and Serve
   Drizzle the miso ginger sauce over the salad. Sprinkle with the toasted black and white sesame seeds. Serve immediately and enjoy!

Additional Tips

• Variation: Feel free to switch up the vegetables based on what’s in season or your personal preferences. Bell peppers, snap peas, or cauliflower can be great additions or substitutions.
• Protein Boost: For a more substantial meal, add a protein such as grilled chicken, tofu, or shrimp.
• Storage: This salad can be stored in an airtight container in the refrigerator for up to 3 days. Keep the sauce separate and add just before serving to keep the vegetables crisp.
• Meal Prep: Prepare the rice, sauce, and roasted vegetables ahead of time for a quick and easy meal during the week.

Enjoy this vibrant and nutritious Carrot & Broccoli Salad With Miso Ginger Sauce, a perfect blend of fresh vegetables, hearty grains, and a tangy, flavorful sauce!