A delicious salad that gains great color and sweet flavor from the roasted rainbow carrots.  I found the beautiful carrots at Trader Joe’s, but they may be available at your local market.  The miso dressing is so easy to make and can double as a sauce for almost any roasted vegetable.  This salad would also be great with some shredded chicken or shrimp if you are looking for a protein to add or have some leftover chicken in the fridge.

Serves 2 as main salad, 4 as side


for salad:

  • 8 ounces mixed greens of choice (I used combo of baby power greens, sweet leaf  and some Bibb lettuce)
  • 8  rainbow carrots, peeled and cut into 2 inch x 1/2 inch sticks, approximately
  • 1 watermelon radish, very thinly sliced
  • 4 scallions, thinly sliced
  • 1 avocado, sliced
  • 1 cup shaved red cabbage
  • 1 small red pepper, small dice
  • 1/2 cup peanuts
  • 1-2 tablespoons of sesame oil
  • 2 teaspoons soy sauce
  • koser salt and pepper

ginger- miso dressing:

  • 1 rounded tablespoon white miso
  • 2 tablespoons seasoned rice vinegar
  • 2 teaspoons fresh lime juice
  • 1 tablespoon grated fresh ginger(I love the ginger flavor, reduce amount to taste)
  • 1 garlic clove, minced
  • 2 teaspoons chili garlic sauce (increase for spicier dressing)
  • 1 tablespoon honey
  • 2 tablespoons sesame oil
  • 1 tablespoon greek yogurt (optional, eliminate if vegan)


Preheat oven to 400. Toss sliced carrots with sesame oil and season with salt and pepper and 2 teaspoons soy sauce.  Spread out evenly on baking sheet and roast for about 20 minutes, tossing occasionally until just tender and beginning to caramelize on the edges. Remove from oven and set aside and assemble your salad o a square or round shallow serving dish.  Arrange greens on the bottom.  Distribute cabbage, red peppers and scallions on top of greens.  Fan out the radish in the center of the plate and group carrots in 4 equal bundles along edges (I arranged by color, but be creative!).  Fan out the avocado halves on the edges of the plate.  Top salad with peanuts.  Whisk together all the ingredients for the dressing.  Place dressing  in a small dish to serve along side the salad or drizzle on top if you prefer and enjoy!!!