Grilled Miso Chopped Veg Salad with Marukan Vinegar
45 mins prepServes 4
A vibrant grilled vegetable salad featuring delicate and butternut squash, broccolini, and onions. It's topped with a creamy whipped feta made from tofu and seasoned with a savory miso dressing, garnished with sesame seeds for added flavor and texture.
1. Add the sliced delicata and butternut squash into a large mixing bowl and season with olive oil and salt.
2. Heat a grill pan on medium with a dash of olive oil. Once hot, add the squash evenly and sear for 4-5 minutes, cover with a lid, then flip and sear for another 4-5 minutes until fork tender. Set aside and keep warm.
3. In a separate cast iron pan, heat on medium high with olive oil. Add onions and salt, sauté for 4-5 minutes until caramelized.
4. Add broccolini to the onions and sauté for 3-5 minutes until semi-soft and bright green. Remove from heat and cool.
5. In a blender, blend tofu, lemon juice, yogurt, nutritional yeast, and salt on high for 1-2 minutes until smooth. Set aside.
6. Make the dressing by shaking rice vinegar, miso paste, and agave in a mason jar until smooth.
7. On a cutting board, rough chop the cooked squash, broccolini, and onions. Mix them in a large bowl with the dressing until coated.
8. To serve, spread 1/3 cup of whipped feta over the center of each plate, top with arugula, and a spoonful of dressed veggies. Garnish with sesame seeds and serve immediately.
