Miso Black Rice and Roasted Vegetable Kale Salad with Sesame Dressing

This vibrant kale salad is a meal in itself. Tender greens are tossed with nutty miso black rice, roasted sweet potato and mushrooms, tangy pickled cucumber and a rich sesame dressing. It’s hearty yet light, perfect for a satisfying dinner.

The combination of earthy roasted vegetables, umami miso and bright pickled cucumber creates a balanced dish that’s full of flavor and texture. Easy to prepare and sure to become a favorite.

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Ingredients

8.5 ounce Microwavable Black RiceView ingredient guideLike ingredientDislike ingredient

5 teaspoon Rice Wine VinegarView ingredient guideLike ingredientDislike ingredient

1.5 ounce Sesame DressingView ingredient guideLike ingredientDislike ingredient

4 ounce KaleView ingredient guideLike ingredientDislike ingredient

1 unit Sweet PotatoView ingredient guideLike ingredientDislike ingredient

1 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

1 unit Miso Sauce ConcentrateView ingredient guideLike ingredientDislike ingredient

4 ounce Button MushroomsView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
2. Cook the black rice according to package directions (typically microwave for 90 seconds). Fluff and set aside.
3. Peel and dice the sweet potato into 1/2-inch cubes. Halve or quarter the mushrooms if large. Toss sweet potato and mushrooms with cooking oil, salt and pepper. Spread on prepared baking sheet and roast for 20-25 minutes until tender and lightly browned.
4. While vegetables roast, prepare the pickled cucumber: thinly slice the mini cucumber. In a small bowl, combine rice wine vinegar, sugar and a pinch of salt. Add cucumber slices and toss to coat. Let sit at least 10 minutes.
5. In a large bowl, combine the miso sauce concentrate with the sesame dressing. Whisk until smooth.
6. Add the kale to the dressing and massage with your hands for 1-2 minutes until the leaves are softened and coated.
7. Add the cooked black rice to the kale and toss to combine.
8. Once roasted vegetables are done, add them to the bowl along with the pickled cucumber (drain excess liquid if desired). Toss everything together.
9. Taste and adjust seasoning with salt and pepper if needed. Serve warm or at room temperature.

Recipe Tips

FAQ

Can I use regular rice instead of black rice?

Yes, but black rice has a nutty flavor and chewy texture that complements the dish. Brown rice would also work well.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. The kale will soften further, but the flavors meld nicely.

Can I make this salad vegan?

Yes, simply substitute the butter with a plant-based alternative or omit it. The dressing and miso are typically vegan, but check labels.