Spring Mix and Roasted Green Bean Salad with Creamy Maple-Miso Dressing is packed with flavor and nutrition for a delicious lunch or side salad.
When Mike and I have houseguests, there are two things I try to do when meal planning. The first is ask about their favorite foods or flavors and integrate them into the meals I make. And the second is share my salad-a-day habit with them by making a gorgeous gigantic salad for lunches. The trick is to make salad so interesting that no one can resist it.
One of my go-to veggies is green beans (there is always a bag of them stashed in my crisper), and my favorite way to prepare them is roasted; they take on a sweet, nutty flavor that’s completely addictive. Mind-blowing. (Really…if you’ve never tried roasted green beans give them a go!) They’re the star of this salad, and if you want to kick it up even more, roast a chopped onion along with the beans (it’s ok if the onion – and the green beans, for that matter – get very dark in spots; caramelization is flavor!).
And then just a couple other things go into the salad; toasted coconut chips for subtle sweetness and roasted sunflower seeds for nutty crunch. And this dressing! Oh boy, talk about addictive. It’s really something special; it’s a little sweet, a little savory, creamy, and well-balanced. Miso and tamari sauce are the key to umami flavor here.
And if you’re looking for additional hearty, delicious salad ideas here’s some more inspiration…
Do you have a sure-fire salad to win over lukewarm salad-eaters?
- 2 cups (250 g) green beans, ends trimmed
- 1½ tablespoons avocado oil
- 1 pinch salt and black pepper
- 5 oz (142 g) spring mix
- 2 tablespoons toasted coconut chips (look for the kind without added sugar)
- 2 tablespoons roasted sunflower seeds
- 1 large scallion, green and white parts, thinly sliced
- 4 tablespoons tahini
- 2 tablespoons pure maple syrup
- 2 tablespoons light miso paste
- 1 tablespoon tamari sauce or coconut aminos
- 1 clove garlic, crushed or grated
- 2 teaspoons fresh-grated ginger
- 1 tablespoon rice vinegar
- 4 to 6 tablespoons water
- To roast the green beans, preheat the oven to 425F. Toss the green beans, oil, and a pinch of salt and black pepper together. Spread in an even layer on a baking sheet and roast until golden in places, about 15 to 20 minutes, tossing once halfway through.
- While the green beans roast, make the dressing. To do so, whisk together all ingredients except the water; gradually add the water a little at a time while whisking until it reaches your desired consistency and salt level (the water is here not only to achieve the right consistency, but also to make the dressing not too salty).
- When the green beans are done roasting, assemble the salad. Spread the spring mix out on a serving platter and top with the roasted green beans and all remaining ingredients. Serve along with the dressing for drizzling on top.